Upgrade your usual loaves of bread with this soft, sweet, and tangy rhubarb bread recipe. Its light and delicate flavors come from combining fresh rhubarb with milk, vanilla, sugar, flour, eggs, lemon juice, and chopped walnuts. This mixture of sweet, tart, and nutty makes for a great tasting loaf of bread.
In case you didn’t know, rhubarb is basically a vegetable that’s commonly mistaken for a fruit. It has a long and reddish stalk with leaves that are dangerous to eat since it contains a lot of oxalic acid. So remember to only use the reddish stalks to make this rhubarb walnut bread! Whether you’re using fresh or frozen rhubarb, make sure that it’s prepared and chopped the right way. The naturally sour taste of the rhubarb is usually paired with sweets to make baked goods such as strawberry rhubarb crisp.
I personally love the way this rhubarb loaf cake tastes. It’s a quick bread recipe that has the perfect balance of sweet and tart which I find absolutely appetizing, and delightful to eat. It even tasted better with the crumble topping that I included. After making the rhubarb bread base, I finished it off with a cinnamon sugar crumble topping.
The streusel topping is made from melted butter that’s mixed with cinnamon and brown sugar. When combined, these ingredients would form a crumb-like texture that’s perfect for sprinkling over the rhubarb bread batter. It’s very quick and simple to make so don’t even think about skipping out on this delicious crumb topping! You’re going to miss out on a wonderful pairing of soft and crunchy.
I sprinkled a generous amount of this sweet crumble topping on the top, and then let it bake. In just less than an hour, it was done and ready to serve. I had a blast sharing it with my family and friends. It’s the perfect summertime bread to eat and pair with sweet fruits like bananas, strawberries or apples.
How To Make Rhubarb Bread
Soft and delightful, every slice of this rhubarb bread is packed with walnuts and a brush of cinnamon and brown sugar topping, for a delectable sweet treat!
Preheat the oven to 325 degrees F. Lightly grease two 9×5-inch loaf pans, and line them with parchment paper.
In a small bowl, stir together the milk, lemon juice, and vanilla. Let stand for 10 minutes.
In a large bowl, mix together 1½ cups of brown sugar, oil, and egg. Combine the flour, salt, and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.
Fold in rhubarb and nuts. Pour the batter into prepared loaf pans.
Cinnamon Streusel Topping:
In a small bowl, combine ¼ cup of brown sugar, cinnamon, and butter. Sprinkle this mixture over the unbaked loaves.
Bake in the oven for 40 minutes, until a toothpick inserted into the center of a loaf comes out clean.
Serve warm, and enjoy!
- Calories: 190.21kcal
- Fat: 8.88g
- Saturated Fat: 1.18g
- Trans Fat: 0.08g
- Monounsaturated Fat: 5.73g
- Polyunsaturated Fat: 1.48g
- Carbohydrates: 25.53g
- Fiber: 0.63g
- Sugar: 13.13g
- Protein: 2.39g
- Cholesterol: 10.74mg
- Sodium: 142.68mg
- Calcium: 36.76mg
- Potassium: 81.02mg
- Iron: 0.89mg
- Vitamin A: 14.38µg
- Vitamin C: 1.03mg
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