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
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- 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 : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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Skyler Maloney
[email protected]This recipe looks delicious! I can't wait to try it.
Boluwatife Oladipupo
[email protected]I'm not a huge fan of rhubarb, but this recipe changed my mind. The rhubread was so moist and flavorful, I couldn't get enough of it.
Gul badsha
[email protected]This recipe is a great way to use up leftover rhubarb. It's a simple dish, but it's packed with flavor.
Talha Tanoli
[email protected]I've never had rhubread before, but this recipe made me a fan! It was so easy to make and the flavor was incredible.
Usama Mumtaz
[email protected]This recipe was a bit too sweet for my taste, but I think I'll try it again with less sugar next time.
Aarush Pare
[email protected]My family loved this rhubread! The tartness of the rhubarb was a nice contrast to the sweetness of the crumble topping.
Sahil Albaloshi
[email protected]Delicious!
Jose Kim
[email protected]This was my first time making rhubread and it was surprisingly easy! The recipe was clear and concise, and the dish turned out great. I'll definitely be making this again.
Lorinda Yazzie
[email protected]I've made this rhubread several times now and it's always a hit. My favorite part is the crumble topping - it's so buttery and delicious.
Abraham Myers Gould
[email protected]This rhubread recipe is a keeper! It was incredibly easy to make and turned out perfectly. The rhubarb gave it a delicious tartness that was balanced out by the sweetness of the sugar and the crunch of the crumble topping. My family loved it and I wi