Handwritten recipe for Rhubarb-Nut Bread
by: salvagedrecipes

Rhubarb-Nut Bread

Rhubarb-Nut Bread
Rhubarb–Nut Bread is a tender, moist quick bread that blends the tartness of fresh rhubarb with the rich sweetness of brown sugar and the crunch of chopped nuts. This classic loaf captures the comforting flavors of early summer when rhubarb is at its peak, making it perfect for breakfast, tea time, or dessert. A buttery-sugar topping caramelizes slightly during baking, adding a delicate crunch to each slice. This recipe balances sweet and tangy notes beautifully, and the nuts add texture and depth, making each bite satisfyingly complex. Its simple preparation and reliable results have made it a beloved seasonal bake in many kitchens.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course bread
Cuisine American
Servings 16
Calories 235 kcal

Ingredients
  

  • 1½ cups brown sugar (or 1 cup packed brown sugar for variation)
  • ⅔ cup cooking oil
  • 1 egg
  • 1 cup sour milk (or sour cream as variation)
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1½ cups rhubarb (fresh, diced)
  • ½ cup chopped nuts (walnuts or pecans)
  • ½ cup granulated sugar (for topping)
  • 1 tbsp butter (for topping)

Instructions
 

Step 1: Combine Sweetener and Oil

  • Beat together brown sugar and cooking oil until smooth.

Step 2: Add Egg

  • Beat in the egg until fully incorporated.

Step 3: Add Liquid Ingredients

  • Mix in sour milk (or sour cream) and vanilla extract until well blended.

Step 4: Prepare Dry Ingredients

  • In a separate bowl, sift together flour, baking soda, and salt.

Step 5: Combine Mixtures

  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 6: Fold in Rhubarb and Nuts

  • Gently stir in diced rhubarb and chopped nuts.

Step 7: Prepare Pans

  • Grease two loaf pans and fill each ⅔ full with batter.

Step 8: Add Topping

  • Sprinkle a mixture of granulated sugar and butter evenly over the tops of the loaves.

Step 9: Bake

  • Bake at 325°F (163°C) for about 1 hour, checking for doneness with a toothpick. Avoid overbaking.

Step 10: Cool and Serve

  • Allow loaves to cool in pans for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Tips

  • Use sour cream instead of sour milk, as noted on the card, for a richer crumb.
  • Lightly toss the diced rhubarb with flour to prevent sinking.
  • Walnuts are traditional, but pecans work equally well.
  • For extra crunch, sprinkle coarse sugar on top before baking.
  • Bake loaves on the center rack for even cooking.
  • Test doneness with a toothpick; avoid overbaking to keep the bread moist.
  • Let loaves cool 15 minutes before removing from pans.
  • This bread freezes well, wrap tightly once fully cooled.

Nutrition

Calories: 235kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 60IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword comfort food, family recipe, homemade loaf, old fashioned, quick bread, spring dessert, vintage baking
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