Rhubarb Recipes
Strawberry Rhubarb Pie Recipes | Apple Rhubarb Pie | Traditional Rhubarb Pie | Rhubarb Cream Pie | Pie Crust Recipes
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Basic Rhubarb Bread1 1/2 cups firmly packed brown sugar2/3 cup vegetable oil 1 cup buttermilk 1 egg 1 teaspoon vanilla extract 21/2 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cup finely chopped rhubarb 1/2 cup chopped nuts 2 tablespoons sugar Beat brown sugar, oil, buttermilk, egg, and vanilla extract in a mixing bowl. Mix flour, salt, and baking soda. Add to brown sugar mixture and stir until blended. Stir in rhubarb and nuts. Turn into 2 greased 8 X 4 X 2 inch loaf pans. Sprinkle 1 tablespoon of sugar over each. Bake at 325F for 1 hour or until done. Makes 2 loaves.
Rhubarb Nut Bread1 1/2 cups Brown sugar1 Egg, beaten 1 teaspoon Baking soda 1 teaspoon Vanilla 1 1/2 cups Rhubarb, cut in small pieces 2/3 cup Vegetable oil 1 cup Buttermilk 1 teaspoon Salt 2 1/2 cups Flour 1/2 cup Walnuts, chopped Topping: 1 tablespoon Butter 1/3 cup Sugar Preheat oven to 350 deg F. Combine brown sugar, oil and beaten egg. In a small bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and nuts. Turn into 2 greased and floured 8x4x3 inch loaf pans. Mix topping ingredients and sprinkle on top of loaves. Bake about one hour or until toothpick inserted in center of bread comes out clean. |
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Rhubarb Bread Index
Rhubarb Bread in Bread Machines
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Rhubarb Bread Buttermilk1 1/2 C brown sugar, packed2/3 C oil. 1 egg 1 C buttermilk 1 tsp salt 1 tsp baking soda 1 tsp vanilla 2 1/2 C flour. 2 C diced rhubarb 1/2 C chopped nuts. 1 Tbls soft butter 1/4 C granulated sugar. Preheat oven to 350 F. Grease 2 8x4-inch loaf pans. Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans. Combine the butter and sugar until crumbly, then sprinkle over batter. Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf Rhubarb Bread 11 1/2 c diced rhubarb stalks1 cup sugar 3/4 cup butter 1 c brown sugar 4 eggs 2 1/2 cup All-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup milk 1 teaspoon vinegar 1 teaspoon vanilla extract 1 cup chopped nuts Sprinkle the sugar over the rhubarb; set aside. Cream the butter with the brown sugar and beat in the eggs until mixture is light and fluffy. Mix the flour with the baking soda and baking powder; set aside. Add vinegar to milk and let stand for 10 minutes; set aside. Add flour and milk, alternately, to the egg mixture. Stir in vanilla, nuts and rhubarb. Pour into two greased 9 x 5 x 3" loaf pans. Bake at 325 degrees for 45 to 60 minutes. Turn out on a rack to cool. Rhubarb Bread Oil and Buttermilk1 1/2 cup brown sugar, packed2/3 cup oil. 1 egg 1 cup buttermilk 1 tsp salt 1 tsp baking soda 1 tsp vanilla 2 1/2 cup flour. 2 cup diced rhubarb 1/2 cup chopped nuts. 1 Tbls soft butter 1/4 cup granulated sugar. Preheat oven to 350 F. Grease 2 8x4-inch loaf pans. Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans. Combine the butter and sugar until crumbly, then sprinkle over batter. Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf. Easy Rhubarb Bread1 1/2 cups diced rhubarb stalks1 cup sugar 3/4 c butter 1 cup brown sugar 4 eggs 2 1/2 c All-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup milk 1 teaspoon vinegar 1 teaspoon vanilla extract 1 cup chopped nuts Sprinkle the sugar over the rhubarb; set aside. Cream the butter with the brown sugar and beat in the eggs until mixture is light and fluffy. Mix the flour with the baking soda and baking powder; set aside. Add vinegar to milk and let stand for 10 minutes; set aside. Add flour and milk, alternately, to the egg mixture. Stir in vanilla, nuts and rhubarb. Pour into two greased 9 x 5 x 3" loaf pans. Bake at 325 degrees for 45 to 60 minutes. Turn out on a rack to cool. Rhubarb Quick Bread3/4 cup dark brown sugar1/2 cup milk 1/3 cup vegetable oil 2 whole eggs 1-1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon vanilla extract 1 cup fresh rhubarb, chopped into 1/2-inch slices 1/4 cup granulated sugar 2 tablespoons butter Preheat oven to 350 Fahrenheit. Combine sugar, milk and oil in mixing bowl. Add the eggs and then the flour, baking soda, salt, vanilla and rhubarb. Mix well. Pour mixture into a well-greased 8-1/2 by 4-1/2 inch loaf pan. Sprinkle the sugar over the top and dot with the butter. Bake for one hour, or until the bread is firm to the touch. Allow to cool for 10 minutes and then turn out onto a wire rack to cool completely. Rhubarb-Apple Bread1 1/2 cups rhubarb; finely chopped1 1/2 cups peeled apples; finely chopped 1 1/2 cup granulated sugar 2/3 c vegetable oil 2 ts vanilla extract 4 eggs 3 c All-purpose flour; or whole 2 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 cup nuts; coarsely chopped Preheat oven to 350 degrees; grease bottoms only of two 9 x 5 x 3-inch loaf pans. Mix the rhubarb, apples, sugar, oil, vanilla extract and eggs in a large bowl. Stir in the flour, baking soda, salt, cinnamon, cloves, baking powder and nuts. Pour into the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Loosen the sides of loaves from the pans; remove from the pans. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days
Rhubarb-Hickory Nut Bread1 cup rhubarb -- coarsely chopped1 cup sugar 1 1/2 cup flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon Salt 1 Egg 2 tablespoon Milk 4 tablespoon melted butter 1/2 cup hickory nuts -- coarsely chopped Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even overnight) stirring once or twice. Toss the remaining sugar and all of the dry ingredients together to mix thoroughly. Beat the egg lightly and stir into it 1/4 cup of the juice that the rhubarb will have exuded after steeping, as well as the milk and melted butter. Mix the dry ingredients into the wet, stirring just enough to mix. Fold in the rhubarb (if there is still more juice, drain it off) and the nuts. Scrape the batter into a buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour. Let the loaf rest in the pan 10 minutes, then cool it on a rack. Makes one 8-inch loaf. Haven't found what your looking for? Then Search Here:
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Rhubarb Bread in Bread Machines
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