{"id":108985,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-bread\/"},"modified":"2024-08-29T13:15:26","modified_gmt":"2024-08-29T18:15:26","slug":"rhubarb-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-bread\/","title":{"rendered":"Rhubarb Bread"},"content":{"rendered":"<p>Rhubarb bread is a wonderful way to enjoy a niche ingredient you may have rarely tried. Although technically a vegetable, rhubarb is prepared and enjoyed as if it were a fruit. Whether it\u2019s rhubarb custard bars, strawberry rhubarb upside-down cake or any other <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">top rhubarb recipe<\/a>, this magenta-hued stalk is a lovely culinary companion.<\/p>\n<p>Rhubarb features leaves that contain toxic levels of oxalates, but that said, it\u2019s rare to see rhubarb sold with the leaves still attached. If your rhubarb does come with leaves, simply remove them and transfer them to a <a href=\"https:\/\/www.tasteofhome.com\/collection\/things-you-can-compost\/\" data-name=\"www.tasteofhome.com\/collection\/things-you-can-compost\/\" data-module=\"content engagement\" data-position=\"embedded links\">compost pile<\/a>, where they can return to the soil.<\/p>\n<h2>Ingredients for Rhubarb Bread<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034963\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_1-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for Rhubarb bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Brown sugar: <\/strong>As compared with white sugar, brown sugar helps baked goods achieve a rich flavor and gooey texture. This is because it\u2019s mixed with molasses, a natural byproduct from the sugar-making process.<\/li>\n<li><strong>Canola oil:<\/strong> If you don\u2019t want to use canola oil, you can use another option like avocado oil or butter.<\/li>\n<li><strong>Egg:<\/strong> Just one <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature egg<\/a> is needed for this recipe, to deliver both protein to add structure and fat to bind the ingredients.<\/li>\n<li><strong>Vanilla extract:<\/strong> Good-quality vanilla extract lends flavor but also a lovely aroma to baked goods.<\/li>\n<li><strong>Buttermilk:<\/strong> Not only does the tangy flavor of buttermilk help balance the sweet ingredients in this recipe, its acids both tenderize the flour and react with the baking soda to yield a fluffier result.<\/li>\n<li><strong>Flour:<\/strong> At about 12% protein, all-purpose flour has an average amount of protein compared with other flours. This makes it strong enough for <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread recipes<\/a>, but tender enough for goodies like scones and biscuits.<\/li>\n<li><strong>Cinnamon:<\/strong> Spices bring depth of flavor, but if you don&#8217;t like cinnamon, consider other warming spices like ginger, cardamom or cloves.<\/li>\n<li><strong>Baking soda:<\/strong> Baking soda helps create gas bubbles in the dough so it can achieve the right level of light and fluffy. If it\u2019s been sitting on your shelves for some time, you may want to <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">test the baking soda first<\/a>.<\/li>\n<li><strong>Rhubarb:<\/strong> This springtime crop has a tart flavor and is often used in sweet recipes like bread, sauce and ice cream. Choose rhubarb that is sturdy and vibrant in color.<\/li>\n<li><strong>Nuts:<\/strong> The chopped nuts are not absolutely necessary, but we do recommend them to provide a nice crunch and balance in flavor. I recommend either slivered almonds or pecans.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Start the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034964\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_3-scaled.jpg?fit=700%2C1024\" alt=\"Start the rhubarb bread batter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a bowl, combine the sugar and oil, then blend in the egg, vanilla and buttermilk.<\/p>\n<h3>Step 2: Add the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034967\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_5-scaled.jpg?fit=700%2C1024\" alt=\"Make the batter for rhubarb bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>In a separate bowl, combine the flour, salt, cinnamon and baking soda, then add this dry mixture to the moist ingredients.<\/p>\n<h3>Step 3: Add the rhubarb and nuts<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034975\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_6-scaled.jpg?fit=700%2C1024\" alt=\"Add the rhubarb and nuts\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the rhubarb and nuts.<\/p>\n<h3>Step 4: Bake the rhubarb bread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034978\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_7-scaled.jpg?fit=700%2C1024\" alt=\"Bake the rhubarb bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the batter to two well-greased 8&#215;4-inch loaf pans. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let the bread cool in the pan for 10 minutes before removing it to wire racks to cool completely.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you\u2019re greasing the pans with butter or another solid fat, you may first want to place it in the pan and pop it in the oven. Remove the pan when the fat is melted and you can easily spread it around.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034984\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_8-scaled.jpg?fit=700%2C1024\" alt=\"Rhubarb bread is a delicious loaf cake studded with rhubarb.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h2>Rhubarb Bread Variations<\/h2>\n<ul>\n<li><strong>Make it gluten-free:<\/strong> While there are plenty of gluten-free flours that would work well in this recipe for rhubarb bread, you will still need to be selective. For a little guidance, check out our <a href=\"https:\/\/www.tasteofhome.com\/article\/gluten-free-baking-guide\/#:~:text=For%20gluten%2Dfree%20baking%2C%20we,oat%20flour%20is%20slightly%20sweet.\" data-name=\"www.tasteofhome.com\/article\/gluten-free-baking-guide\/#:~:text=For%20gluten%2Dfree%20baking%2C%20we,oat%20flour%20is%20slightly%20sweet.\" data-module=\"content engagement\" data-position=\"embedded links\">guide to gluten-free baking<\/a>.<\/li>\n<li><strong>Try a vegan version:<\/strong> This rhubarb bread recipe can also easily be made vegan. Learn which <a href=\"https:\/\/www.tasteofhome.com\/article\/using-egg-substitute\/\" data-name=\"www.tasteofhome.com\/article\/using-egg-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">egg substitutes<\/a> work best, as well as how to <a href=\"https:\/\/www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-name=\"www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">replace buttermilk<\/a> in a recipe.<\/li>\n<li><strong>Play with different toppings and flavors:<\/strong> If you want to mix things up, try layering on a streusel topping, cream cheese frosting or fruit compote.<\/li>\n<\/ul>\n<h2>How to Store Rhubarb Bread<\/h2>\n<p>To store your loaf of bread, first allow it to cool completely. Then, transfer the bread to an airtight container and store it on the countertop for up to three days. It\u2019s best to avoid storing bread in the fridge because the cool air sucks out the moisture from the loaf. Last, make sure to leave the loaf intact and only slice it when you\u2019re ready to eat. This helps make the loaf last longer because less of it is coming into contact with the air.<\/p>\n<h3>Can you freeze rhubarb bread?<\/h3>\n<p>Yes, but it\u2019s helpful to know <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to freeze bread<\/a>, because there are a few tricks. For example, unlike storing it on the counter, you may want to pre-slice it, wrap each slice in parchment paper or foil, then place them in the freezer. That way, you only thaw what you\u2019re ready to eat. You can also make rhubarb muffins, because they&#8217;re already portioned and ready to be frozen, once cooled.<\/p>\n<h2>Rhubarb Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034988\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_9-scaled.jpg?fit=700%2C1024\" alt=\"Rhubarb bread is a delicious loaf cake studded with rhubarb.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use frozen rhubarb?<\/h3>\n<p>Frozen rhubarb has the tendency to absorb moisture, making it mushier once thawed. It\u2019s best to use fresh rhubarb for a rhubarb bread recipe and other baked goods, while you can use frozen rhubarb in treats like pies and condiments.<\/p>\n<h3>How should I prepare the rhubarb?<\/h3>\n<p>You don\u2019t need to prepare it beforehand. Rhubarb is known to have an intensely tart flavor, but this is naturally mellowed by the sugars and fats in the recipe. Also, the heat from the baking process of course helps mellow out and balance its flavor.<\/p>\n<h3>What bread pan should I use for rhubarb bread recipes?<\/h3>\n<p>When making rhubarb bread, it\u2019s important to avoid an aluminum or metal bread pan like untreated cast iron. This is because the acids from the rhubarb leech properties from the metal, including its metallic taste. Instead, a <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-loaf-pan-for-every-baker\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-loaf-pan-for-every-baker\/\" data-module=\"content engagement\" data-position=\"embedded links\">top-rated bread pan<\/a> made from ceramic or glass is best.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rhubarb bread is the perfect recipe for springtime, when rhubarb ripens. If you&#8217;re not familiar with rhubarb, it has a tart flavor that combines wonderfully with sweet treats.<\/p>\n","protected":false},"author":7061,"featured_media":2037410,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304328,305487,304430,304338,306171,304515,307104,303966,304988,304408,304368,303887,306848,305669,304455,304558,324623,307224,304388,304395,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308988,308984,308481,310796,308830,308992,312036,308880,310155,308495,308935,308813,308745,308478,309603,310938,308860,308910,309177,310270,308752,308782,309434,308476,308975],"coauthors":[343537],"recommended_recipes":[{"post_title":"Rhubarb Scones","post_link":"\/recipes\/rhubarb-scones\/","post_image":"\/wp-content\/uploads\/2025\/04\/Rhubarb-Scones_EXPS_FT25_174558_JR_0425_1.jpg"},{"post_title":"Rhubarb Cookies","post_link":"\/recipes\/rhubarb-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_31904_KristinaVanni_1.jpg"},{"post_title":"Rhubarb Crumble","post_link":"\/recipes\/rhubarb-crumble\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Crumble_EXPS_FT24_2572_ST_0529_8.jpg"},{"post_title":"Rhubarb Blueberry Muffins","post_link":"\/recipes\/rhubarb-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27041_TH854207D10.jpg"},{"post_title":"Rhubarb Beef","post_link":"\/recipes\/rhubarb-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Beef_EXPS_TOHAM20_5739_B06_07_4b.jpg"},{"post_title":"Apple-Rhubarb Bread","post_link":"\/recipes\/apple-rhubarb-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps51153_SD153320D12_05_4b.jpg"},{"post_title":"Rhubarb Jelly","post_link":"\/recipes\/rhubarb-jelly\/","post_image":"\/wp-content\/uploads\/2025\/05\/Rhubarb-Jelly_EXPS_FT25_2013_EC_0509_1.jpg"},{"post_title":"Rhubarb Crumble Ice Cream","post_link":"\/recipes\/rhubarb-crumble-ice-cream\/","post_image":"\/wp-content\/uploads\/2020\/03\/Rhubarb-Crumble-Ice-Cream_EXPS_FT20_207116_F_0206_1.jpg"},{"post_title":"Rhubarb Cheesecake Dessert","post_link":"\/recipes\/rhubarb-cheesecake-dessert\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Cheesecake-Dessert_EXPS_FT24_8436_EC_080724_1.jpg"},{"post_title":"Orange Rhubarb Bread","post_link":"\/recipes\/orange-rhubarb-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42216_CFT1437887D27A-10.jpg"},{"post_title":"Rhubarb Muffins","post_link":"\/recipes\/rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4660_CT1172C31.jpg"},{"post_title":"Cream Cheese Rhubarb Pie","post_link":"\/recipes\/cream-cheese-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2576_PWA59541C226A.jpg"},{"post_title":"Rhubarb Slush","post_link":"\/recipes\/rhubarb-slush\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps603_TH2025C39C.jpg"},{"post_title":"Rhubarb Sauce","post_link":"\/recipes\/rhubarb-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23422_LT10590D22C-1.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"},{"post_title":"Easy Rhubarb Dessert","post_link":"\/recipes\/easy-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Rosemary Flatbread","post_link":"\/recipes\/rhubarb-rosemary-flatbread\/","post_image":"\/wp-content\/uploads\/2022\/02\/Rhubarb-Rosemary-Flatbread_EXPS_RC21_264030_E09_09_1b.jpg"},{"post_title":"Rhubarb-Topped Cheesecake","post_link":"\/recipes\/rhubarb-topped-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11995_TH10101C17.jpg"},{"post_title":"Rhubarb Bruschetta ","post_link":"\/recipes\/rhubarb-bruschetta\/","post_image":"\/wp-content\/uploads\/2022\/02\/Rhubarb-Bruschetta-_EXPS_RC21_264913_B09_09_14b.jpg"},{"post_title":"Rhubarb Soup","post_link":"\/recipes\/rhubarb-soup\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Bread_EXPS_TOHD24_3955_LauraScherb_10.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-bread\/","name":"Rhubarb Bread","datePublished":"2018-01-01","dateModified":"2024-08-29","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Rhubarb-Bread_EXPS_TOHD24_3955_LauraScherb_10.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Rhubarb bread is the perfect recipe for springtime, when rhubarb ripens. If you're not familiar with rhubarb, it has a tart flavor that combines wonderfully with sweet treats.","recipeIngredient":["1-1\/3 cups packed brown sugar","2\/3 cup canola oil","1 large egg, room temperature, beaten","1 teaspoon vanilla extract","1 cup buttermilk","2-1\/2 cups all-purpose flour","3\/4 teaspoon salt","1\/2 teaspoon ground cinnamon","1 teaspoon baking soda","1-1\/2 to 2 cups finely diced rhubarb, 1\/4-inch cuts","1\/2 cup chopped nuts"],"recipeInstructions":[{"@type":"HowToStep","name":"Start the dough","text":"Preheat the oven to 350\u00b0F. In a bowl, combine the sugar and oil, then blend in the egg, vanilla and buttermilk.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_3-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the dry ingredients","text":"In a separate bowl, combine the flour, salt, cinnamon and baking soda, then add this dry mixture to the moist ingredients.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_5-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the rhubarb and nuts","text":"Stir in the rhubarb and nuts.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_6-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the rhubarb bread","text":"Transfer the batter to two well-greased 8x4-inch loaf pans. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let the bread cool in the pan for 10 minutes before removing it to wire racks to cool completely. Editor\u2019s Tip: If you\u2019re greasing the pans with butter or another solid fat, you may first want to place it in the pan and pop it in the oven. Remove the pan when the fat is melted and you can easily spread it around.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_3955_LauraScherb_7-scaled.jpg?fit=700,1024"}],"recipeYield":"2 loaves (16 pieces each)","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 129 calories","fatContent":"6g fat (1g saturated fat)","cholesterolContent":"7mg cholesterol","sodiumContent":"109mg sodium","carbohydrateContent":"17g carbohydrate (10g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4444447,"reviewCount":9,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Rhubarb Bread","description":"Check out this video for how to make Rhubarb Bread","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/QeL3Tbi2\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/QeL3Tbi2-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lana844"},"reviewBody":"I just made this.  I maxed the rhubarb, cut down 1\/3 of the sugar, had no nuts and added the rind of almost an entire large naval orange.  I did not have buttermilk so used full whip cream with some ACV added. [apple cider vinegar]  Fabulous slathered with butter and enjoyed with coffee!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julie3141"},"reviewBody":"Very good! Soft and moist texture. It's not a very sweet bread. Best with chopped pecans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patrice847"},"reviewBody":"I did not make any changes to the recipe except I did not have buttermilk so used Saco buttermilk powder and I did not add nuts. While the bread was very moist and had a nice texture, the flavor was underwhelming and not enough that I would make this again. My search for good rhubarb bread continues.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bethany295"},"reviewBody":"<p>I made this yesterday and we are really enjoying it! I think it\u2019s better the second day than the first. I made it as directed and used whole fat buttermilk. My only caution would be to check it. Mine did not take 45 min to bake. I have two sons and they devoured their slices\u2026especially the four year old. Love that it makes two loaves, so I could share one with my parents. It\u2019s delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"memadonna"},"reviewBody":"This is the most wonderful recipe! Sweet and moist with little bits of tartness from the rhubarb and crunch from the nuts. You ask, \"would I make this again?\" I will be making it again tomorrow!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lisapibal"},"reviewBody":"It's good, but not great to me.  I think I prefer zucchini bread.  Try the rhubarb custard bars on ToH; they are to die for!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"elnicellen"},"reviewBody":"My husband and friends and I just loved this! It is so moist and the sweet-tart flavor is a real treat!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BritGagne"},"reviewBody":"Made according to recipe, but substituted sour milk (1c whole milk with a tablespoon of so of vinegar, let stand 5 min , while putting together other ingredients). Used walnuts. It turned out really well in a buttered glass 8?8, in which it barely fit and needed foil cover for an extra 10 minutes (55 total) to prevent overbrowning. A more shallow 8?8 might not have worked... It is really good, and I'd feel confident bringing it to share. I give it 4 stars because it doesn't make us want to eat the whole pan in one sitting, and I don't think people would clamor for the recipe. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pamelag21"},"reviewBody":"It was really good. I reduced the oil to 1\/2 cup and substituted 2 cups of the flour for whole wheat flour. 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