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My review
Rhubarb Bread I
LAFLINT
"Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family."
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Ingredients
55 m servings 207 calsOriginal recipe yields 20 servings (2 - 9x5 inch loaves)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
- In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
- In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
- Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 207 calories; 10.5 g fat; 25.9 g carbohydrates; 2.9 g protein; 12 mg cholesterol; 196 mg sodium. Full nutrition
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Reviews
Read all reviews 300360 Ratings
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Most helpful positive review
6/17/2002
Great recipe! I made the healthier version described by another reviewer and substituted half the oil for an equal amount of applesauce. I also substituted 1/4 cup whole wheat flour for 1/4 cu...
Most helpful critical review
5/22/2011
Not the prettiest bread I ever made, but it sure does taste good! The topping sort of sinks into the bread making it look like it has little craters, or kind of a pebbly looking top. And it sl...
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6/17/2002
Great recipe! I made the healthier version described by another reviewer and substituted half the oil for an equal amount of applesauce. I also substituted 1/4 cup whole wheat flour for 1/4 cu...
5/22/2003
This is a very good, flavorful and moist bread. I adjusted the recipe as follows with favorable results: 1) cut the recipe in half (to make one loaf), but still used 1 whole egg; 2) added about ...
5/8/2003
This bread is so YUMMY!! I found it refreshingly different; perfect for Spring. I packaged the second loaf to send to my boyfriend's office, but he refused to take it! He enjoyed the bread so mu...
6/5/2003
I will also be freezing rhubarb to make this later in the year, it was great! I increased the rhubarb to 2 c (next time I'll use 2.5) and used almonds instead of walnuts. I added about 1/2 tsp c...
6/23/2002
This is one of my favorite recipes. My mom used to make it and its especially good chilled the next day. I tried it this way, with the topping added before baking, and it was good, but i like it...
5/22/2011
Not the prettiest bread I ever made, but it sure does taste good! The topping sort of sinks into the bread making it look like it has little craters, or kind of a pebbly looking top. And it sl...
9/7/2010
I doubled the topping, skipped the walnuts and added an extra 1/2 cup of Rhubarb, was so amazing! This is going to my favorites folder:)
6/27/2002
This was great bread. I love rhubarb, and we have a plant in the backyard. I was bored this evening, so I decided to harvest it, and make this bread. It turned out really moist, and really tasty...