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Rhubarb Nut Bread
An incredibly moist bread, using fresh rhubarb and topped with a crunchy streusel.
Course
Side Dish
Cuisine
American
Keyword
rhubarb nut bread
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
16
slices (2 loafs)
Calories
349
kcal
Author
Sue Ringsdorf
Ingredients
For the bread:
1
large
egg
1 1/2
cups
brown sugar
2/3
cup
canola oil
1
cup
sour milk
- or buttermilk
1
teaspoon
vanilla
2 1/2
cups
all-purpose flour
1
teaspoon
salt
1
teaspoon
baking soda
1 1/2
cups
rhubarb
- diced
1 1/2
cups
pecans (or any nut)
- chopped
For the streusel topping:
1/2
cup
sugar
1
Tablespoon
unsalted butter
Instructions
In a large mixing bowl, whip the egg and add brown sugar, oil, milk, and vanilla.
In separate bowl, mix together the flour, salt, and baking soda. Pour into the wet ingredients, and stir gently, careful to not over-mix.
Dice rhubarb and pecans, and add both to the mixture. Pour into two prepared (well-greased) loaf pans.
Mix the streusel topping by combining the sugar and butter until crumbly. Pour over the two loafs.
Bake on 325 degrees for approximately 50 - 60 minutes. Check to see if a toothpick comes out clean and remove to cooling racks.
Notes
This bread freezes (in freezer bags) well up to three months.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
44
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Cholesterol:
15
mg
|
Sodium:
231
mg
|
Potassium:
147
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
80
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
1.4
mg