Great way to utilize rhubarb in the summer.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ cups brown sugar
- ⅔ cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups diced rhubarb
- ½ cup white sugar
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
- Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
- Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 291 mg |
| Sugars | 33 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it only used 1 cup of sugar and did 2 cups of rhubarb.
I didn’t have buttermilk so I made this with whole milk. I didn’t add the topping. I made 12 muffins and one bread pan loaf out of the recipe. It was delicious! The rhubarb made pockets of moisture throughout the muffins and loaf.
This is a delicious, moist bread. I made the recipe as written the first time. I made the following modifications and this is how I make it going forward. I reduce the brown sugar by half, the oil to 1/2 c, add 1 tsp cinnamon to the batter. My loaf pan is 5×10 and this recipe makes an abundant loaf. I use cane sugar as a rule and also reduce that by half for the topping. It is plenty sweet enough. With the amount of sugar as written, it is too sweet for us. My husband likes to put strawberry jam on his.
I made the recipe exact & I made the muffins. I made 6 jumbo muffins and 8 regular size muffins. They came out excellent! Just enough tartness from the rhubarb and sweetness sugar. Thank you. Will be making this again.
I made this recipe into muffins (made 15 muffins) and it was really good with some changes. The recipe sounded bland and sweet so I cut the brown sugar down to 1 cup, added vanilla with the egg and added about a teaspoon of pumpkin pie spice to the dry ingredients. I also cut the sugar topping in half and would consider cutting it down further to a quarter because the tops just need a sprinkle of sugar topping rather than a thick crust.
Because of rush through my home and packing up for a trip… I changed the recipe just a little just to fit my need of using up applesauce!!!
Made into cupcakes. Used 2 cups of rhubarb and also added flour to the crumble on top. Was delicious and approved by all! 50 minutest to cook in silicone cupcake tray (no paper).
Made as muffins. Excellent! My husband, who doesn’t like rhubarb even liked them.
Sweet and delicious! Made magazine version, slightly altered. 1 1/4c br. sugar called for was plenty, may cut to 1c. Maybe my fault for using 2 c rhubarb and subbing 2% milk + 1Tbsp vinegar for buttermilk, but baked 1hr20+min and still a little gooey inside – decrease moisture or increase time. Mag put 1 tsp cinn and 1/2 tsp ground ginger in the bread – excellent for me. Instead of streusel topping, I just sprinkled a bit more brown sugar on top before baking. Think I’ll have another slice…
I subbed the flour for wholemeal and cut the sugar down by half a cup. Light and fluffy and delicious!
Loved it! Soft and moist texture. Made muffins and bread. Will make it again!
This is by far my favorite rhubarb recipe. It is easy to make and comes out moist and tasty. I used 2 cups rhubarb and split the recipe between 3 mini bread pans, baking it for 30 minutes. Spray the pans well, and use care in removing the loaves from the pans. Enough to share with neighbors and friends!
I had 3 1/2 cups rhubarb so I threw it all in. I didn’t need as much moisture with all that rhubarb, so I used 1/3 cup coconut oil in place of the vegetable oil. In the end, I have 1 loaf and 6 muffins. Delish!
A nice way to use Rhubarb and amazing muffins/bread. I did take advantage of one review that made healthy changes, eliminating the oil, adding oats & whole wheat flour was a real nice option. Next time I will reduce the sugar as she recommended. The recipe is very moist & didn’t need the oil in my opinion. Batch was much bigger than stated, made 18 muffins & a small loaf pan of bread.
This is my go to rhubarb recipe! I cut the sugar back to one cup and do 1/3 cup applesauce 1/3 cup oil and increase rhubarb to 2 cups. I will often make a crumbley struesel topping to go on top. I already have to triple the recipe so I can freeze some and five some away!
It’s ok. The dough was super thick. Once baked the bread is very thick and not very moist. It tastes ok, but would I make it again? No.
More like a cake than a muffin
Awesome! Everyone just loves this recipe!
I have made it as a loaf and also in muffin top pans.
Super easy and super delicious. Like some others have said, the topping is a little sweet for my taste so I cut down on the sugar there, and it takes more than an hour to bake, at least for me. It seems best at an hour fifteen minutes baking time.
Flavor was good but rhubarb was very stringy. I may try again, cooking the rhubarb before using in recipe