This easy to make Rhubarb Nut Bread can be made using your favourite type of nut, to make the BEST Rhubarb Bread!
If you have been searching for a recipe to make rhubarb bread, you have found a choice recipe here!
Scroll down for Carolle's review of this recipe and how she altered it!
I used pecans, and their flavour combined amazingly with the rhubarb. Great for breakfast, lunch, or snack time!
Note - If you use frozen rhubarb for this recipe, thaw it in a sieve over a bowl, and discard the extra liquid, before making the recipe.
1 1/2 cup brown sugar, packed
2/3 cup vegetable oil
1 tsp. vanilla extract
1 egg, medium size, beaten
1 cup buttermilk, or
1 cup milk including 1 tbsp. of vinegar or lemon juice
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup nuts, your choice of type
1 1/2 cups fresh or frozen rhubarb, chopped
FOR THE TOPPING (Optional)
1 tbsp. butter
1/3 cup granulated sugar
In a bowl, mix the brown sugar, oil, vanilla, and the egg, until well combined.
In another bowl, combine the flour, salt, and baking soda.
Add the milk mixture to the sugar mixture alternately with the flour mixture, beating well after each addition.
Fold in the rhubarb and the nuts.
Turn into 2, greased, medium size loaf pans (approx. 9" x 5" x 3").
Mix the topping ingredients together, and sprinkle on top of each loaf.
Bake at 350° F for about 1 hour, or until a toothpick inserted in the center comes out clean.
Allow to cool on rack before slicing.
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