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Fresh Rhubarb Bread recipe

Tender rhubarb makes a tart addition totraditional quick bread with a sweet cinnamon topping. Greatfor breakfast, brunch or even dessert!

Recipe: Fresh Rhubarb Bread

1 3/4 cups firmly packed brown sugar -divided use
2/3 cup vegetable oil
1 large egg
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups 1/2-inch diced rhubarb
3/4 cup chopped nuts
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted

  • Preheat oven to 325°F (160°C).Grease 2 (8 x 4-inch) loaf pans.
  • Beat 1 1/2 cups brown sugar, oil, eggand vanilla in a medium bowl. Sift together flour, whole-wheatflour, salt and baking soda in a small bowl. Add to brown sugarmixture alternately with buttermilk, beginning and ending withflour. Fold in rhubarb and nuts. Divide batter evenly betweenprepared pans.
  • Combine remaining 1/4 cup sugar, cinnamonand butter in a small bowl. Sprinkle evenly over loaves.
  • Bake for 45 to 50 minutes, or until awooden pick inserted in the center comes out clean. Cool for15 minutes before removing from pans. Cool completely on a wirerack

    Makes 16 servings.

    Rhubarb Bread Recipe By Little Lulu Cooking Part 1

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