Rhubarb Bread

Perfectly moist, flavorful Rhubarb Bread! This bread is packed with fresh rhubarb and sweetened with a delicious combination of brown sugar, vanilla, and a hint of cinnamon. Oven ready in just 10 minutes... and best of all, it makes two loaves!

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Prep Time: 5

Cook Time: 1

Servings:

Calories: 185kcal

Author: Cathy Trochelman

Ingredients

Bread

1 1/2 cups brown sugar
2/3 cup vegetable oil
1 large egg
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups chopped rhubarb

Topping

1/4 cup brown sugar
1/2 teaspoon cinnamon
1 Tablespoon butter melted

Instructions

Preheat oven to 325° F.
In a large bowl, combine 1 1/2 cups brown sugar, 2/3 cup vegetable oil, 1 egg, and 1 teaspoon vanilla extract. Mix well.
In a separate bowl, combine 3 cups all purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. Mix well.
Stir flour mixture into sugar mixture, alternately adding in 1 cup buttermilk, until all ingredients are fully combined.
Fold in 2 cups chopped rhubarb.
Pour batter into two greased bread pans.
In a small bowl, combine 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1 Tablespoon melted butter. Sprinkle lightly over the batter in the pans.
Bake at 325° for 60 minutes or until toothpick inserted in center comes out clean.
Let cool in pans at least 30 minutes before removing, then transfer to a wire rack to cool completely.

Notes

Recipe Variations

- Make it gluten free by using a 1:1 gluten free flour

- Substitute granulated sugar for brown sugar

- Add chopped walnuts or pecans

- Add extra rhubarb for even more fruit flavor

- Use a combination of rhubarb and other fruits, such as strawberries or blueberries

- Use additional spices in the topping, such as nutmeg or cardamom

- Add a drizzle of powdered sugar icing on top

Storage Tips

Store cooled bread in an airtight container OR wrapped in plastic wrap or foil, at room temperature, for up to 1 week.

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