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Rhubarb Bread

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
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    2 loaves (16 slices each)

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

Directions

  • 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
1 slice: 129 calories, 6g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 2g protein.

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