Mrs. Proctors Rhubarb Bread

This different use of tangy rhubarb is “deeeeeelicious”. Mrs. Proctor’s Rhubarb Bread recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO.  1971.

slices of rhubarb bread on a plate and cutting board

Mrs. Proctor’s Rhubarb Bread

This different use of tangy rhubarb is deeeeeelicious!! This recipe is another one from the archives of my grandmother and is a great way to prepare rhubarb. Rhubarb bread recipes make delicious treats for the whole family. If you’ve never baked with rhubarb, you’ll love how moist this bread is. It’s also very quick and easy to prepare, once you have the rhubarb diced.

This rhubarb bread recipe creates bread with beautiful flecks of pink rhubarb throughout. You will enjoy the richness created by the addition of an egg and some buttermilk. A touch of vanilla gives this bread added flavor, and a few nuts add some texture. Although this bread is delicious without the topping, the slightly crunchy buttery/cinnamon topping takes it up a notch.

Rhubarb is one of the wonderful gifts of spring. Long, hard winters do not deter this hardy plant, which just bursts from the ground like an unfurled flag, heralding the summer to come. If you plant a rhubarb patch in your garden, you won’t be disappointed. All that patience waiting for your rhubarb to grow will be generously rewarded. This pie plant is the gift that keeps on giving, producing more fat stalks every year.

Rhubarb is one of those rare foods that is next to impossible to find fresh in the off-season. I actually find it kind of reassuring that there are still some things in this world that you can only get your hands on in their actual growing seasons. Nowadays, our food system lets us eat pretty much anything we want whenever we please. But it can be really satisfying when nature calls the shots.

How to Find the Freshest Rhubarb

Look for the freshest possible in-season rhubarb. Some rhubarb varieties stay green or white when they ripen; however, most rhubarb found in grocery stores will be a deep red when at peak ripeness. When preparing rhubarb, pay attention to the ends of the stalks where they have been cut. If a stalk appears to be dry, simply trim it until the middle of the stalk looks moist and tender.

Ingredients

Here’s what you need to make the bread:

  • Brown sugar
  • Vegetable oil
  • Egg
  • Buttermilk
  • Salt
  • Baking Soda
  • Vanilla
  • All-purpose flour
  • Rhubarb
  • Nuts
  • Sugar
  • Cinnamon
  • Butter

Mrs. Proctor's rhubarb bread ingredients

How to Make Rhubarb Bread

Stir together brown sugar and vegetable oil

Add egg, buttermilk, and vanilla. Stir to combine.

Sift together flour, baking soda, and salt.

Add sifted dry ingredients to brown sugar mixture. Stir until combined.

Add rhubarb and nuts. Stir to combine.

rhubarb bread batter in a mixing bowl

Pour batter into two well-greased loaf pans.

Combine sugar, cinnamon, and melted butter. Sprinkle on top of batter.

Mrs. Proctor's rhubarb bread in a pan before baking

Bake at 325 degrees for 40 minutes.

Remove bread from the pans after 2 or 3 minutes. Cool bread on a wire rack before slicing.

slices of Mrs. Proctor's rhubarb bread on a cutting board

Tips for Making the Best Rhubarb Bread

  • Be sure to fold in the flour and rhubarb to prevent over stirring, which will lead to tougher bread.
  • Because this recipe produces a dense, moist bread, it helps to coat the pan with shortening and flour.
  • When pouring the batter into the pan, do it gently – lightly tap the pan on the kitchen counter to help spread the mix evenly and guide it into the corners.
  • Give your bread a few minutes to rest after baking. Then, using a small offset spatula, gently loosen the edges of the bread from the pan without tearing or damaging the sides.

Can I Use This Recipe to Make Rhubarb Muffins?

Absolutely. Just pour the mix into well-greased muffin pans.

How to Store Rhubarb Bread

This bread will keep at a cool room temperature (e.g., in a pantry) for two to three days. It will keep in your refrigerator for three to four days. I especially like this copykat bread recipe because it freezes well for up to two months. Wrap it in plastic wrap, then wrap it again in foil

Serve Mrs. Proctor’s rhubarb bread with butter or cream cheese and honey spread.

three slices of rhubarb bread and butter on a plate

More Rhubarb Recipes

Love homemade bread? Try these easy recipes

Be sure to take a look at more of my easy bread recipes and the best family recipes.

slices of rhubarb bread on a plate and cutting board

Mrs. Proctor's Rhubarb Bread

Mrs. Proctor was known for making delicious rhubarb bread.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Breads
Cuisine: American
Keyword: Rhubarb Bread
Servings: 10
Calories: 228kcal

Ingredients

Rhubarb Bread Ingredients

  • 1 1/2 cups brown sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups finely diced rhubarb
  • 1/2 cups chopped nuts

Topping for bread

  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted butter

Instructions

Preheat oven to 325 degrees.

  • Combine brown sugar and vegetable oil. Stir in egg, buttermilk, and vanilla. Add sifted dry ingredients. Stir in rhubarb and nuts. Pour into two well-greased loaf pans. Combine topping ingredients and sprinkle on top. Bake at 325 degrees about 40 minutes. Do not over bake. Remove from pans after two or three minutes and cool on a rack.

Nutrition

Calories: 228kcal | Carbohydrates: 12g | Protein: 1g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 5mg | Sodium: 377mg | Potassium: 58mg | Fiber: 0g | Sugar: 11g | Vitamin A: 75IU | Calcium: 33mg | Iron: 0.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Lizzie

    5 stars
    Omg! Ok first this is heaven. It’s light almost cake like not as dense as banana bread. Second thing! How do I get it out of the pan without it falling apart? I managed one but the other I had trouble. I’m not very good at getting bread out of pans. It doesn’t stick I just am not talented lol! It doesn’t matter we are literally eating the crumbs of the table! Thank you for this amazing recipe!!

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