5 from 12 votes
Rhubarb Bread
Rhubarb Bread is a moist, lightly sweetened loaf made from brown sugar, vegetable oil, buttermilk, and fresh diced rhubarb. Chopped nuts add texture, while a cinnamon-sugar butter topping forms a crusty finish. Baking in loaf pans produces a tender crumb with a subtle tang from the rhubarb throughout.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
10
Calories:
228 kcal
Course:
Bread
Cuisine:
American
Ingredients
Bread Batter
- 1 1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups rhubarb finely diced
- 1/2 cups nuts chopped
Bread Topping
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter melted
Instructions
- Preheat oven to 325°F. Generously grease two loaf pans.
- Combine brown sugar and vegetable oil.
- Stir in egg, buttermilk, and vanilla.
- Sift the dry ingredients together.
- Add sifted dry ingredients to the wet ingredients. Stir to combine.
- Stir in rhubarb and nuts.
- Pour the mixture into the prepared loaf pans.
- Combine topping ingredients and sprinkle on top.
- Bake for about 40 minutes. Do not over-bake.
- Remove the bread from pans after two or three minutes and cool the bread on a wire rack.
Cup of Yum
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
20g
(31%)
Saturated Fat
13g
(65%)
Cholesterol
5mg
(2%)
Sodium
377mg
(16%)
Potassium
58mg
(1%)
Fiber
0g
(0%)
Sugar
11g
(22%)
Vitamin A
75IU
(2%)
Calcium
33mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 5mg | 2% |
| Sodium | 377mg | 16% |
| Potassium | 58mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 75IU | 2% |
| Calcium | 33mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.