Rhubarb Bread
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.
Servings: 18
Calories: 241kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350 F.
- Prepare 2 loaf pans by greasing and flouring all sides.
- 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.
Notes
- This is a Rhubarb Bread recipe with buttermilk. This 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! It's basically one Tablespoon of lemon juice to one cup of milk. Stir and let sit for several minutes and you have buttermilk!
- You can use fresh or frozen rhubarb in this recipe.
- This rhubarb quick bread can be stored in the freezer for up to 3 months.
- Try our favorite Rhubarb Dream Cake recipe.
- The nutritional information is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.
Nutrition
Calories: 241kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 214mg | Potassium: 117mg | Fiber: 1g | Sugar: 19g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg