Rhubarb Bread I

Rhubarb Bread I


"Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family."

Ingredients 55 m {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
  2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
  3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
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Reviews 261

  1. 311 Ratings


Great recipe! I made the healthier version described by another reviewer and substituted half the oil for an equal amount of applesauce. I also substituted 1/4 cup whole wheat flour for 1/4 cup of the white flour. It turns out a loaf that is not too sweet but has a nice tart-sweet taste. I devoured one loaf in just a day by myself. Next time I will try all applesauce for the oil and more whole wheat flour for the white flour.


This is a very good, flavorful and moist bread. I adjusted the recipe as follows with favorable results: 1) cut the recipe in half (to make one loaf), but still used 1 whole egg; 2) added about 25% more rhubarb and cut it up into blueberry-sized pieces; 3) used apple sauce instead of oil; 4) increased the cinnamon and added most of it to the batter; and, 5) added flour to the topping, a bit at a time, until it became crumbly enough to sprinkle on top of the bread with my fingers.


This bread is so YUMMY!! I found it refreshingly different; perfect for Spring. I packaged the second loaf to send to my boyfriend's office, but he refused to take it! He enjoyed the bread so much, he would not share it. I added half of the cinnamon to the bread batter and the other half to the topping mixture and I thought that added just the right amount of spice to the bread batter. I will be making this again as Mother's Day gifts and as a "Welcome to the Neighborhood" gift for our new neighbors. Thanks for a great recipe!