Rhubarb Bread

By Yankee Magazine

Mar 05 2008

A very moist quick bread best suited for breakfast or tea time. After baking, let the rhubarb bread sit for 10 to 15 minutes before turning it out of the pan. Cool completely — preferably overnight — before slicing. –The Ram in the Thicket, Wilton, New Hampshire


Makes 1 loaf


1-1/2 cups brown sugar, packed
2/3 cup oil
1 egg
1 cup buttermilk or sour milk
1 teaspoon baking soda
2-1/2 cups flour
1 teaspoon salt
1 to 1-1/2 cups chopped raw rhubarb, depending on the juiciness of the variety
1/2 cup chopped nuts
1/2 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon
1/4 cup chopped nuts


Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and 1/2 cup nuts. Pour into greased and floured 9×5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add 1/4 cup nuts and sprinkle topping over batter in pan. Bake at 350 degrees F for about 1 hour or until done.