This Rhubarb Bread recipe is a great classic quick bread that is easily made. Served warm with a pat of butter, this quick bread featuring rhubarb is a great breakfast or snack option.
Who doesn’t love a good quick bread? You essentially mix all the ingredients in one bowl, pour it into a bread pan and the results is the perfect snack or breakfast. This Rhubarb Bread is no exception.
We love our rhubarb plant that grows each spring. If you are not familiar with rhubarb, you cut off the leaves and just use the stalks. If you try to eat it alone, you would be in for a surprise. It is extremely tart and requires a lot of sugar to sweeten it up.
We are always looking for new rhubarb recipes outside of the typical rhubarb pie or cobbler. This Rhubarb Bread recipe comes from our favorite Pot O’Gold cookbook. The original submitter of the recipe says it is good hot or cold, with or without butter.
This Rhubarb Bread recipe uses buttermilk which is an ingredient that many people don’t always have in their refrigerator. You might be asking “Can I make buttermilk?” or “What can be used in place of buttermilk?”
You can make buttermilk by simply using lemon juice and milk! Our friend, Marybeth, explains how over at My Fearless Kitchen. It’s basically one Tablespoon of lemon juice to one cup of milk. Stir and let sit for several minutes and you have buttermilk!
- 1 1/2 cups brown sugar packed
- 2/3 cups vegetable oil
- 1 egg
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 1/2 cups diced rhubarb
- 2 1/2 cups unsifted flour
- 1 teaspoon baking soda
- 1/2 cups nuts pecans or walnuts, chopped
Preheat the oven to 350 F.
Prepare 2 loaf pans by greasing and flouring.
Mix all ingredients in order listed until fully incorporated and smooth.
Pour into prepared loaf pans.
Bake for 40-50 minutes or until a toothpick comes out clean.
Let cool in pans for 5 minutes before inverting pan to remove bread.