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+ servings

Rhubarb Bread

Niky @ The House on Silverado
This delicious quick bread is perfect with your morning coffee or as an afternoon snack.
Prep Time 15 mins
Cook Time 50 mins
Course Breakfast, Dessert, Snack
Servings 2 loaves


  • 3 cups rhubarb roughly chopped (about 12 oz.)
  • 2 tbsp white sugar
  • cups white sugar
  • 1 cup canola or vegetable oil
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • ½ cup chopped pecans optional


  • Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.
  • Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
  • In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans.
  • Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Keyword rhubarb
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