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How to make Rhubarb Bread

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One of my very first and most successful posts on was a May 2011 recipe  for rhubarb bread, famous in the kitchen partner’s family. We’ve already had a few loaves this year and a few opportunities to snap the kitchen partner’s hand away as he tries to grab a slice before it’s fully cooled. This bread is irresistible with a scoop of vanilla ice cream when the weather is hot and muggy. It’s perfect for springtime breakfasts with yogurt or a sweet late-night snack. In case you missed last year’s post, here’s a how to make an old-fashioned rhubarb bread–just like Grandma Sippl does.

How to Make Rhubarb Bread

1. Pre-heat oven to 325°F and prepare loaf pans with non-stick spray. To make large slices, use one 9 x 5″ loaf pan. To make a smaller slices, divide the batter equally into 2 pans. Slices will be shorter, but closer to a serving size.

2. Wash and chop 2 cups of rhubarb stalks into 1/2″ pieces (3 stalks will typically equal 2 cups) and roughly chop 1 cup of walnuts or pecans, if desired. Set aside.

3. In a large bowl, beat 1 1/2 cups of brown sugar and 2/3 cup room-temperature butter together until creamy.

4. Blend in 1 egg, 1 cup of sour milk or buttermilk and 1 teaspoon of vanilla until well-combined. To make sour milk, pour 7 ounces of milk into a measuring cup, and add 1 ounce lemon juice. Allow to rest 1-3 minutes until milk separates. Gradually add in 2 1/2 cups of flour, 1/2 cup at a time. Stir in 1 teaspoon of  baking soda and 1/2 teaspoon of salt until batter is smooth.

5. Gently fold in chopped nuts and rhubarb.

7. Pour into greased loaf pan and lightly sprinkle brown sugar over top of loaves.
8. Bake for 1 hour or until top is browned and a toothpick comes out of the center clean.

9. Remove from oven and cool completely before turning out of pan. If turned out before cooled, bottom will separate and remain stuck in the pan.


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