My Mom's Rhubarb Bread

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Chief Longwind Of The North

Aug 26, 2004
My mother was a great cook, and baker. She was half owner of a successful bakery with her brother. Together, the were a force to e reckoned with.

This recipe is unique, and tasty. It's everything about rhubarb that's good. Enjoy.

Grandma Cartwright’s Rhubarb Bread

1 ½ cups firmly packed brown sugar
¾ cup buttermilk
2/3 cup cooking oil
1 large egg
3 cups all purpose or whole wheat flour
1 tsp. Baking soda
1 tsp. Salt
1 tsp. Vanilla extract
1 ½ cups chopped rhubarb
½ cup chopped walnuts or pecans
½ cup granulated sugar
1 tbs. Butter

Grease bottoms of two 8 by 4 loaf pans. In large mixing bowl, combine brown sugar, buttermilk, oil, and egg. With wooden spoon, beat until smooth.

Add flour, soda, salt, vanilla, rhubarb, and nuts. Continue mixing until thoroughly blended. Divide batter evenly between prepared pans. In a small bowl, with fingers, mix granulated sugar and butter until crumbly. With fingers or spoon, distribute mixture evenly over batter in loaf pans. Bake at 350’ F. for 50 to 60 minutes, or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes, turn onto racks, and allow to cool completely.

Seeeeya; Chef Longwind of the North
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