Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

My kind neighbor Shirley left me some rhubarb and this recipe, nice thought! I made the loaf and it is very good. She said she got the recipe many years ago from some gourmet magazine. It has a nice texture

Ingredients Nutrition


  1. Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg.
  2. combine the buttermilk (sour milk), baking soda, salt& vanilla.
  3. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
  4. Turn batter into the two loaf pans.
  5. Sprinkle with the melted butter and sugar.
  6. Bake for 45 minutes or until done.
  7. Turn out on a wire rack to cool.
Most Helpful

4 5

I liked this bread a lot and it smelled so good baking.I added a teaspoon of cinnamon to the batter and used applesauce for half the oil.I used two cups of frozen rhubarb and omitted the nuts.For the topping I used brown sugar instead of white and I added about a half teaspoon of cinnamon to that as well.This bread turned out really moist and I especially loved the topping.Next time I may even sprinkle some in the middle of the bread as well as on the top.

5 5

Delicious! I liked the first batch so much I made two more-and on a 90 degree day! That's how much I liked it. I did use a pan for little loaves for two batches, and loaf pans for the other batch. I had to decrease the baking time for the little loaves by approx. 10 minutes.

4 5

Yummy! Moist with just the right mix of tang and sweet. I wondered if I should have added cinnamon but after baking I thought it was fine without it. I did bake for 55 minutes.