Rhubarb Bread Recipes

Rhubarb Bread for Bread Machine

Ingredients:

for 1 lb. loaf                                    1 1/2 lb loaf

3/4 C.                 chopped rhubarb               1 C.
3/4 C.                      water                    1 C.
1/4 t.               finely shredded orange peel     1/2 t.
1 T.                    butter or margarin           2 T.
1 1/3 C.              whole wheat flour              2 C.
2/3 C.                 bread flour                   1 C.
2 T.                     brown sugar                 3 T.
1/2 t.                      salt                     3/4 t.
1/4 t.                ground cinnamon                1/2 t.
1 t.                    active dry yeast             1 t.

Procedure:

In medium saucepan combine rhubarb and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 min. or till rhubarb is tender. Measure rhubarb-water mixture and add water if necessary to equal 1 C. [1 1/3 C.] Cool slightly. Add ingredients to machine according to manufacturer's direction.

Nutrition:

per serving: 69 cal, 2 g protien, 13 g. carbo. 1 g. fat (0 g. saturated), 0 g. cholesterol, 77 mg. sodium, 73 mg. potassium.

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Rhubarb Bread

Ingredients:

1 1/2 C brown sugar, packed
2/3 C oil.
1 egg
1 C buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 C flour.
2 C diced rhubarb
1/2 C chopped nuts.
1 Tbl soft butter
1/4 C granulated sugar.

Procedure:

Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.

Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.

Combine the butter and sugar until crumbly, then sprinkle over batter.

Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.

Nutrition:

Each 2 slice serving contains about: 456 calories, 292 mg sodium, 25 mg cholesterol, 21 g fat, 65 g carbohydrates, 6 g protein and 0 fiber.

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Rhubarb Bread

Here is a Rhubarb bread recipe that I like very much. Unfortunately, the rhubarb in my garden died, so I don't make it very often. This freezes very well.

Ingredients:

1 1/2 c diced raw rhubarb
1 1/2 c brown sugar
2/3 c. oil
1 egg slightly beaten
1 c. sour milk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. soda
1/2 c. chopped walnuts
pinch cinnamon

Procedure:

Topping- 1/3 c. granulated sugar mixed with 1 Tbsp. melted butter.

Mix brown sugar, oil, & egg together. Sift salt, soda, flour & cinnamon together. Add dry ingredients alternately with milk to other mixture. Fold in rhubarb and nuts. Fill 2 lightly greased loaf pans 2/3 full. Sprinkle with topping. Bake at 325 for 1 hour.

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Rhubarb Bread

Ingredients:

1 1/2 cups brown sugar
3/4 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 cup buttermilk (or add 1 tablespoon of vinegar to fresh milk)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 1/2 cups chopped rhubarb
1/2 cups walnuts or pecans (optional)
1/2 cup sugar
1 tablespoon butter 

Procedure:

Preheat oven to 325­F. In a medium bowl, mix brown sugar, oil, and egg together, then add flour, milk, salt, baking soda, cinnamon, and vanilla. Fold in rhubarb (and nuts, if wished). Place in 2 greased 9 x 5" loaf pans. Combine sugar and butter and glaze over top of loaves. Bake for 1 hour. Makes 2 loaves.

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Rhubarb-Hickory Nut Bread

Ingredients:

1 C Rhubarb -- Coarsely Chopped
1 C Sugar
1 1/2 C Flour
1 1/2 Ts Baking powder
1/2 Ts Baking soda
1/2 Ts Salt
1  Egg
2 Tb Milk
4 Tb Butter -- Melted
1/2 C Hickory Nuts -- Coarsely Chopped

Procedure:

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" loaf pan and bake in a preheated 350 F oven for 1 hour. Let the loaf rest in the pan 10 minutes before unmolding, then cool it on a rack.

Makes one 8-inch loaf.

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Rhubarb Nut Bread

Ingredients:

1 1/2 cups Brown sugar
1 Egg, beaten
1 teaspoon Baking soda
1 teaspoon Vanilla
1 1/2 cups Rhubarb, cut in small pieces
2/3 cup Vegetable oil
1 cup Buttermilk
1 teaspoon Salt
2 1/2 cups Flour
1/2 cup Walnuts, chopped

Topping:

1 tablespoon Butter
1/3 cup Sugar 

Procedure:

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" 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.

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Rhubarb Quick Bread

Ingredients:

1 cup brown sugar, packed
1/2 cup white sugar, can use part Sugar-Twin
2/3 cup oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 cups diced rhubarb
1/2 cup chopped nuts
1/2 cup brown sugar mixed with, 1 tablespoon margarine

Procedure:

Grease and flour 2 loaf pans. Mix together in this order: brown sugar, white sugar, oil, egg, buttermilk, salt, soda, cinnamon, vanilla and flour. Mix in 1 1/2 cups diced rhubarb and chopped nuts. Pour into prepared pans. Top with brown sugar mixed with margarine. Bake at 375 F. for 1 hour. (less for mini pans.)