Grandma Shirl’s Rhubarb Bread

sweetvalleyheirloo
Apr 21
2 min read

Grandma Shirl’s Rhubarb Bread is a classic, old-fashioned quick bread that highlights the tangy sweetness of fresh rhubarb. I remember her baking this and inviting her neighbors over to enjoy a slice along with a cup of fresh coffee. This recipe is a wonderful way to use farmers market rhubarb when it’s in season, turning simple pantry ingredients into a moist, tender loaf with a hint of vanilla and a satisfying crunch from nuts.

Recipe Details

Yield: 1 large loaf or 2 medium loaves
Prep Time: 15 minutes
Bake Time: About 1 hour
Total Time: About 1 hour 15 minutes

Ingredients

Wet Ingredients

⅓ cup butter or margarine, softened
1¼ cups packed brown sugar
2 eggs
¼ cup milk
2 teaspoons vanilla extract

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Fresh Farmers Market Add-Ins

1½ cups fresh rhubarb, finely chopped
½ cup chopped walnuts or pecans

Instructions

Preheat your oven to 325°F and grease a bread tin or two medium-sized loaf pans.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Slowly stir in the milk and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the chopped fresh rhubarb and nuts.
Pour the batter into the prepared pan(s) and spread evenly.
Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Let the bread rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Fresh rhubarb from the farmers market provides the best flavor and texture.
Chop the rhubarb finely to ensure it bakes evenly throughout the loaf.
This bread freezes well. Wrap tightly (sealed) and freeze for up to 3 months.
Delicious served plain, lightly buttered, or with a drizzle of honey.