Lori’s Rhubarb Bread (recipe adapted from Lori Murphy)
I come from a family of rhubarb lovers. One of my favorites is strawberry-rhubarb pie. Rhubarb is not in season now, but I still wanted to share this recipe for future reference. I had some rhubarb to use up in my freezer and it went to a good cause!
This gem comes from my friend Lori of Murphy’s Gardens, my favorite nursery in Galena, Illinois. The rhubarb bread comes out incredibly moist and has a crunchy cinnamon-sugar crust on top. The recipe makes a generous two loaves.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups rhubarb, chopped into small pieces
- 1/2 cup pecans or walnuts, chopped
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 or 2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 350°F. Grease with butter and flour two small loaf pans.
In a medium bowl whisk together the flour, baking soda, and salt.
In the bowl of an electric mixer cream together the brown sugar and oil. Add the buttermilk, egg, and vanilla. Mix in the dry ingredients, rhubarb, and nuts.
In a small bowl mix together the sugar and cinnamon. Divide batter among loaf pans. Sprinkle cinnamon sugar on top of breads and dot with butter.
Bake in oven for 45-55 minutes. Breads will be finished when an inserted toothpick comes out clean.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: email@example.com
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