Prep 15 mins
Cook 1 hr
A wonderful bread for snacking or an afternoon pick-me-up with coffee. Originally from Kitchen Keepsakes by Bonnie Welch and Deanna White.
- Beat eggs until thick and foamy.
- Add oil, brown sugar, vanilla.
- Beat well.
- Stir in rhubarb, nuts.
- Add remaining ingredients.
- Mix well.
- Pour into two greased and floured loaf pans.
- Bake at 350° for one hour.
Excellent rhubarb bread! The spices were just right; not overpowering. Even people who think they don't like rhubarb would like this bread. Considering the amount of rhubarb in it, it really isn't tart at all. Really yummy! Thanks PaulaT.
Another yummy way to use up the huge crop of rhubarb that graces my backyard every spring!! I thought it might be too "spicy", but I was wrong - this is perfect! Thanks for sharing!
I really think I may have baked too long as it was very dry. I would bake for only 45 minutes if I were to do again. Taste is pleasant....a nice slice with cream cheese hit the spot.