Thursday, June 6, 2013

Tis the Season for Rhubarb

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My mother-in-love introduced me to the best rhubarb bread recipe of all time. This afternoon I packed up the recipe ingredients and went over to a friend's house where we baked the bread together. This recipe is perfect for that sort of thing since it makes two loaf pans. I love sharing good things.

Rhubarb Bread

1 cup almond milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chopped rhubarb

1/4 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon butter, melted

Preheat oven to 350 degrees. Lightly grease two loaf pans, set aside. 

In a small bowl stir together almond milk, lemon juice, and vanilla. Let stand for 10 minutes. 

In a large bowl mix together 1 1/2 cups brown sugar, oil, and egg. Combine the flour, salt, and baking soda. Stir flour mixture into sugar mixture, alternately with the milk mixture. Fold in rhubarb. Pour into prepared pans. 

In a small bowl combine topping ingredients. Sprinkle mixture over the unbaked loaves. 

Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean. 

recipe adapted from


  1. Delicious! I've only ever had rhubarb pie, but I might have to try this out.

  2. I am definitely going to try this!!!

  3. Oh yum! Never had anything rhubarb pinning to try!

  4. Sounds delicious! Thanks for sharing the recipe!

  5. You were right! I made this tonight! Not only did Sydney have so much fun putting everything together, but it was AMAZING! I posted it on my blog tonight and I will definitely be making it again! Thank you so much for sharing!


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