Rhubarb Bread

by Sabrina Snyder

Published on

0 Comments

10 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Rhubarb Bread is the perfect baked good for spring. Enjoy tart, juicy rhubarb baked into buttery cinnamon bread with sweet, crunchy pecans.

Sweet Breads are a wonderfully easy and tasty treat to serve for Breakfast or Dessert. Strawberry Bread and Blueberry Banana Bread are two more sweet bread options to try if you like this one. 

Sabrina’s Rhubarb Bread Recipe

Take advantage of rhubarb season with this warm, sweet, tart, and comforting bread recipe. Tart, juicy bites of rhubarb combined with sweet, crunchy pecans bring the buttery, quick bread to life with incredible flavor and texture. Serve on the side with your breakfast, or with a scoop of Vanilla Ice Cream for dessert.

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Rhubarb Bread

Rhubarb Bread is the perfect baked good for spring. Enjoy tart, juicy rhubarb baked into buttery cinnamon bread with sweet, crunchy pecans.
Yield 10 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Bread, Breakfast
Cuisine American
Author Sabrina Snyder
Stack of sliced rhubarb bread.
PrintRate

Ingredients
 

  • 2 large eggs , beaten
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar , packed
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups rhubarb , diced
  • 3/4 cup pecans , roughly chopped
  • 1/4 cup flour

Instructions

  • Preheat oven to 350 degrees and spray a 9×5″ loaf pan with baking spray.
  • Whisk the eggs, oil sugar and brown sugar together in a large bowl.
  • Sift together the flour baking soda, salt and cinnamon.
  • Add flour mix to the wet ingredients and whisk until just a few streaks of flour remain.
  • Toss the pecans in the additional ¼ cup flour, tap off excess.
  • Add in the rhubarb and pecans (reserve two tablespoons of pecans to top the bread) and stir until just combined.
  • Add to loaf pan top with remaining chopped pecans.
  • Bake for 50-55 minutes or until a toothpick comes out clean from the center.
  • Cool completely on a wire rack before removing from loaf pan.

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 190mg | Potassium: 160mg | Fiber: 2g | Sugar: 21g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Collage of baked bread slices on wire rack and stacked.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.