Save on Pinterest

Rhubread

We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    2 loaves (12 slices each)

Ingredients

  • 3 cups coarsely chopped fresh rhubarb (about 12 ounces)
  • 2 tablespoons plus 1-3/4 cups sugar, divided
  • 1 cup canola oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped pecans, optional

Directions

  • Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.
  • Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
  • In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans.
  • Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts
1 slice: 211 calories, 10g fat (1g saturated fat), 16mg cholesterol, 162mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.

Recommended Video