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Rhubarb Bread

Rated as 4.4 out of 5 Stars

"Great way to use summer rhubarb."
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Ingredients

1 h 20 m servings 395 cals
Original recipe yields 10 servings

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  2. Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
  3. Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
  4. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Nutrition Facts


Per Serving: 395 calories; 16.7 g fat; 57.4 g carbohydrates; 4.9 g protein; 23 mg cholesterol; 291 mg sodium. Full nutrition

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Reviews

Read all reviews 71
  1. 78 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We are well into our kitchen/bathroom/laundry room remodel and not only am I missing home-cooked food, I am missing the experience of cooking and baking in general. We have returned to Naples a...

Most helpful critical review

I want to start off by saying that these were yummy and my boys (ages 6 and below) loved them. The next time around I am going to skip the topping all together and incorporate the cinnamon in wi...

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We are well into our kitchen/bathroom/laundry room remodel and not only am I missing home-cooked food, I am missing the experience of cooking and baking in general. We have returned to Naples a...

The first time I followed the instructions and it was ok but I cut the rhubarb into pieces that were too small so they practically dissolved when cooked. The second time I not only increased th...

I want to start off by saying that these were yummy and my boys (ages 6 and below) loved them. The next time around I am going to skip the topping all together and incorporate the cinnamon in wi...

This is so delicious! First of all, I absolutely hate rhubarb but after using this recipe, I've definitely found a use for it! I made this recipe exactly as it is written, but next time I'm goin...

I altered slightly to suit our tastes, I halved the sugar and oil, added 1 tsp vanilla, used 1 cup each whole wheat flour, ap flour and oatmeal, for leavening 2 tsps baking powder and 1/2 tsp ba...

Had some extra rhubarb and tried this out and it was delicious! I made muffins instead of bread and cut the baking time down to 20-25 minutes. I agree with others though that some more rhubarb w...

I wanted to freeze some of these so I made muffins and baked them for 25 minutes at 350 degrees. This recipe makes delicious muffins/bread! The ones that came out of the freezer defrosted perf...

My bread just came out of the oven and it turned out perfect! I doubled the recipe and the rhubarb and it made three loaves!

I've been making this bread recipe for years and it always is a big hit. It also freezes well.