Rhubarb Bread Ii Recipes

RHUBARB BREAD

Rhubarb Bread image

This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Ingredients

1-1/3 cups packed brown sugar
2/3 cup vegetable oil
1 large egg, room temperature, beaten
1 teaspoon vanilla extract
1 cup buttermilk
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
1/2 cup chopped nuts

Steps:

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

STREUSEL RHUBARB BREAD

Streusel Rhubarb Bread image

This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. "My family asks me to make it time and time again," she comments.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

Ingredients

1-1/2 cups packed brown sugar
1/2 cup canola oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped fresh or sliced frozen rhubarb
1/2 cup chopped walnuts or pecans
TOPPING:
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans., For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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