Rhubarb, cinnamon, and nuts create the perfect combination in this delightful, spring-worthy bread. It keeps up to 3 days, wrapped and at room temperature, or frozen up to 3 months in a zip-top plastic bag.

Gallery

Recipe Summary

prep:
10 mins
cook:
55 mins
additional:
8 hrs 40 mins
total:
9 hrs 45 mins
Servings:
12
Yield:
1 9x5-inch loaf
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and 1/2 inch up the sides of a 9x5-inch loaf pan.

    Advertisement
  • Stir together 1/3 cup sugar, pecans, and cinnamon in a small bowl.

  • Stir together flour, baking powder, salt, and remaining 1 cup sugar in a large bowl. In another bowl, beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened; batter should be lumpy. Fold in rhubarb.

  • Spoon 1/2 of the batter into prepared pan, then sprinkle with 1/2 of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.

  • Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack, at least 30 minutes.

  • Wrap bread with plastic wrap and let stand at room temperature, 8 hours to overnight, before slicing. You don't have to wait overnight, but the bread is much easier to slice and has a better texture if you do.

Cook's Notes:

Lining the pan with parchment paper (with the ends 1 inch over the pan's long sides) makes it easy to lift the bread out.

Substitute walnuts for the pecans if desired.

You can use fresh or frozen (thawed) rhubarb. Also, blueberries or raspberries work great in this recipe.

Nutrition Facts

267 calories; protein 3.9g; carbohydrates 40.6g; fat 10.4g; cholesterol 17.1mg; sodium 152.6mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2019
Absolutely fabulous!! I was looking for a nice recipe to use some of my friend's home grown rhubarb, and I am SO glad I tried this one! I didn't have any white sugar left, so I used brown instead, and otherwise followed the recipe exactly. It turned out beautifully, and drove me crazy with the wonderful aroma while it baked. I managed to control myself, wrapped it in foil when it had cooled, and allowed it to sit overnight. I had a piece the next morning with a cup of coffee and couldn't believe how delicious it was! You definitely do need to let it sit overnight though. It was difficult to cut even then as it was so moist and tender! Use a serrated knife for the best outcome. The next day, it was easier to cut, but it is quite a delicate cake even though it is fairly dense at the same time. I will be making this a LOT! And I'm sure it would be a great recipe to change up a bit, too, like using blueberries and almonds, or apricots and walnuts, but I must say the rhubarb is so delicious, I'll be sticking to the original recipe for the most part. Love it love it love it, and thanks for sharing! Read More
(2)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/09/2019
Absolutely fabulous!! I was looking for a nice recipe to use some of my friend's home grown rhubarb, and I am SO glad I tried this one! I didn't have any white sugar left, so I used brown instead, and otherwise followed the recipe exactly. It turned out beautifully, and drove me crazy with the wonderful aroma while it baked. I managed to control myself, wrapped it in foil when it had cooled, and allowed it to sit overnight. I had a piece the next morning with a cup of coffee and couldn't believe how delicious it was! You definitely do need to let it sit overnight though. It was difficult to cut even then as it was so moist and tender! Use a serrated knife for the best outcome. The next day, it was easier to cut, but it is quite a delicate cake even though it is fairly dense at the same time. I will be making this a LOT! And I'm sure it would be a great recipe to change up a bit, too, like using blueberries and almonds, or apricots and walnuts, but I must say the rhubarb is so delicious, I'll be sticking to the original recipe for the most part. Love it love it love it, and thanks for sharing! Read More
(2)
Rating: 5 stars
04/07/2018
Made exactly as stated and ended up with a beautiful loaf of delicious bread! I can't wait for breakfast tomorrow morning. This is going to go great with a cup of coffee! Read More
(1)
Rating: 5 stars
07/28/2019
I baked the bread in mini loaf pans to give to several neighbors. My family ate it all up before I could give it away. Mini loaves baked in 36 minutes. Will make again. Apples would work well in this recipe. Read More
(1)
Advertisement
Rating: 4 stars
05/04/2018
The loaf turned out just as pictured and got rave reviews at the coffee hour to which I brought it. I did need to bake it another 20 minutes perhaps because I used a Corning Ware baking dish. My one disappoinment was that it didn't taste like rhubarb. I could have used milder berries for the same sweet taste. Read More
Rating: 5 stars
06/12/2018
It was delicious--moist and so good with the cinnamon and nuts. I would make no changes. Read More
Rating: 5 stars
05/10/2018
this is an outstanding bread. Not too sweet (except for the topping) and stays moist for a few days. Very very good. I will make this many times again in future! Read More
Advertisement
Rating: 5 stars
05/09/2020
Have made this bread over and over to share with friends and family. Always turns out perfect! Read More
Rating: 5 stars
07/10/2020
D’Lish!! Swirls of sugar and cinnamon makes this recipe better than any others I have tried! You won’t be disappointed if you make this! Read More
Rating: 5 stars
06/10/2018
Made it per recipe. Used thawed previously frozen rhubarb. Came out moist and delicious. Read More
Advertisement