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Rhubarb Nut Bread

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This Rhubarb Nut Bread is a delightful twist on traditional quick breads, combining the bright, tart freshness of rhubarb with the rich crunch of walnuts. The batter is sweetened with brown sugar and spiced subtly with vanilla, creating a warm, comforting flavor profile. The texture is dense yet tender, with pockets of juicy fruit in every bite. It is an excellent choice for breakfast or afternoon tea, especially when served warm with a pat of butter. Simple to mix up with pantry staples, this loaf captures the essence of spring in every slice and pairs beautifully with coffee or tea.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 365.0
Dietary: Vegetarian
Description
This Rhubarb Nut Bread is a delightful twist on traditional quick breads, combining the bright, tart freshness of rhubarb with the rich crunch of walnuts. The batter is sweetened with brown sugar and spiced subtly with vanilla, creating a warm, comforting flavor profile. The texture is dense yet tender, with pockets of juicy fruit in every bite. It is an excellent choice for breakfast or afternoon tea, especially when served warm with a pat of butter. Simple to mix up with pantry staples, this loaf captures the essence of spring in every slice and pairs beautifully with coffee or tea.
Ingredients
  • 1 1/2 cup Brown sugar
  • 1 Egg Beaten
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla
  • 1 1/2 cup Rhubarb -- cut in small
  • 2/3 cup Vegetable oil
  • 1 cup Buttermilk
  • 1 teaspoon Salt
  • 2 1/2 cups Flour
  • 1/2 cup Walnuts -- chopped
  • 1 tablespoon Butter
  • 1/3 cup Sugar
Directions
  1. 1
    Preheat oven to 350&# 194;°F (177ðC).
  2. 2
    Grease and flour two 8x4x3 inch loaf pans.
  3. 3
    In a large bowl, combine brown sugar, vegetable oil, and beaten egg until well blended.
  4. 4
    In a small bowl, whisk together buttermilk, baking soda, salt, and vanilla.
  5. 5
    Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition.
  6. 6
    Gently fold in the chopped rhubarb and walnuts.
  7. 7
    Pour the batter into the prepared loaf pans.
  8. 8
    Mix the topping ingredients (butter and sugar) and sprinkle evenly over the top of the loaves.
  9. 9
    Bake for about one hour, or until a toothpick inserted into the center comes out clean.
  10. 10
    Allow bread to cool in pans for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 365.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.4g2%
Cholesterol 46.6mg16%
Sodium 75.0mg4%
Total Carbohydrate 89.1g30%
Dietary Fiber 0.4g2%
Sugars 88.5g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

Substitutions: If you do not have buttermilk, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to it. Let it sit for 5 minutes before using.

Tips: Ensure the rhubarb is cut into small, uniform pieces (about 1/2 inch) so they distribute evenly throughout the loaf.

Variations: You can add 1 teaspoon of ground cinnamon to the dry ingredients for extra warmth.

Keywords: rhubarb, nut bread, walnuts, quick bread, baking, breakfast, snack, homemade, fruit bread, moist, comfort food, spring, tea time, easy baking, loaf, dessert, pantry staples, rustic, hearty
Read it online: https://www.chefs-mate.com/recipe/rhubarb-nut-bread/