Rhubarb Recipes

Basic Rhubarb Bread

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 Bread

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.

Rhubarb Bread Index

• Basic Rhubarb Bread
• Rhubarb Nut Bread
• Rhubarb Hickory Nut Bread
• Breads 1 & 2
• Rhubarb Bread 3 & 4
• Rhubarb Apple Bread
• Rhubarb Bread for Bread Machines
• Rhubarb Hickory Nut Bread

Rhubarb-Hickory Nut Bread

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.

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