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Rhubarb Bread

This delicious quick bread is perfect with your morning coffee or as an afternoon snack.
5 from 1 vote
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