Rhubarb Bread II


"This yummy quick bread is a snap to make. There's no better way to celebrate spring than by making a delicious rhubarb dessert."


1 h 30 m {{adjustedServings}} servings 315 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x5 inch baking pan.
  2. In a large mixing bowl, stir together brown sugar, oil, egg, buttermilk, salt and vanilla. Gradually stir in flour just until moistened. Fold in rhubarb and walnuts. Pour batter into prepared pan. Combine 1/4 cup sugar, melted butter and cinnamon; sprinkle on top of batter.
  3. Bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted into center of loaf comes out clean.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 12 Ratings


This recipe turned out so badly that we threw it out. It was heavy, doughy and truly inedible. I suspect that there should have been some ingredient such as baking soda/powder in it. I regret...

I tried this recipe and found that it did not cook through, I then returned it to the oven for another half hour and when cut it still appears like its raw. I would never serve this.

I love to cook and I love rhubarb but this recipe is TERRIBLE. It took over 80 minutes to cook and it is more like a pudding with no taste. It is very very HEAVY and it is more like a bread pu...