Rhubarb Loaf Bread

If you have any left over rhubarb or stragglers in your garden try out this great loaf recipe.  Spread with strawberry jam it’s perfect for a summer treat.

Yields 2 loafs

Rhubarb Loaf Bread
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Ingredients

  • 3/4 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 2 cups rhubarb, chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease two loaf pans.
  2. In a large mixing bowl cream the butter.
  3. Beat in the sugar, egg, vanilla and sour cream.
  4. In a seperate bowl combine the flour, baking soda and salt.
  5. Combine the wet and dry ingredients.
  6. Fold in the rhubarb and divide batter between the two loaf pans.
  7. Bake for 40-60 minutes or until tester inserted in center comes out clean.
Recipe Type: Breakfast
7.6.4
263

Preheat oven to 350 degrees F. Grease two loaf pans.
In a large mixing bowl cream the butter.

Rhubarb Loaf (2)

Beat in the sugar, egg, vanilla and sour cream.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

In a seperate bowl combine the flour, baking soda and salt.

Rhubarb Loaf from The Tasty Gardener

Combine the wet and dry ingredients.

Rhubarb Loaf from The Tasty Gardener

Fold in the rhubarb and divide batter between the two loaf pans.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Bake for 40-60 minutes or until tester inserted in center comes out clean.

Rhubarb Loaf from The Tasty Gardener

 

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Comments

  1. mabel andrews says:
    I will try your recipe on the rhubarb bread and the parisienne potatoes in a week or so & will let you know how it all turned out. thanks a bunch.

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