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Rhubarb Bread
Moist and delicious rhubarb bread made with buttermilk is a wonderful breakfast or snack.
Course
Breads
Cuisine
American
Keyword
Rhubarb Bread
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Calories
228
kcal
Author
Stephanie Manley
Ingredients
Bread Batter
▢
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
Bread Topping
▢
1/2
cup
sugar
▢
1/2
teaspoon
cinnamon
▢
1
tablespoon
melted butter
Instructions
Preheat oven to 325°F. Generously grease two loaf pans.
Combine brown sugar and vegetable oil.
Stir in egg, buttermilk, and vanilla.
Sift the dry ingredients together.
Add sifted dry ingredients to the wet ingredients. Stir to combine.
Stir in rhubarb and nuts.
Pour the mixture into the prepared loaf pans.
Combine topping ingredients and sprinkle on top.
Bake for about 40 minutes. Do not over-bake.
Remove the bread from pans after two or three minutes and cool the bread on a wire rack.
Nutrition
Calories:
228
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Cholesterol:
5
mg
|
Sodium:
377
mg
|
Potassium:
58
mg
|
Fiber:
0
g
|
Sugar:
11
g
|
Vitamin A:
75
IU
|
Calcium:
33
mg
|
Iron:
0.2
mg
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