Best 8 Rhubarb Cinnamon Nut Bread Recipes

CINNAMON STREUSEL RHUBARB BREAD

Steps:

• Preheat oven to 350*F In a mixing bowl combine butter and brown sugar. Add egg and mix well, then scrape bowl. Slowly add buttermilk until fully incorporated. Add flour 1/2 cup at a time, mixing well after each time. Add salt and baking soda, mix then scrape sides of bowl. Gently stir in rhubarb. Pour mixture into 2 small bread pans. In a separate bowl combine white sugar, cinnamon and pecans. Sprinkle pecan mixture on top of bread loaves. Bake for 30 - 40 minutes or until toothpick comes out clean from loaf. Let cool for 5 minutes in pan before flipping onto a wire rack to fully cool. Enjoy with butter or by itself.

RHUBARB BREAD

Steps:

• In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.

RHUBARB BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
• In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
• Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

RHUBARB BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
• Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
• Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

CINNAMON RHUBARB BREAD

Steps:

• For the cinnamon rhubarb bread:Preheat oven to 325°F. Lightly spray the insides of two 8 x 4 inch loaf pans and set aside.In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt.In a medium mixing bowl, beat eggs. Stir in sugar, oil, applesauce, and vanilla.Add wet ingredients to dry ingredients, stirring until just moistened, taking care to not over-mix. Reserve a few pieces of the rhubarb. Fold the rest of the rhubarb into the batter and then divide batter evenly between the two prepared pans. Poke the reserved rhubarb pieces into the top of the bread, for a pretty effect. Bake about 60-65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.Loosen edges and remove loaves from pans. Cool loaves completely on wire racks.For the brown-butter glaze:Once the loaves have cooled, prepare the brown-butter glaze. First, pour half-and-half into a small bowl and set aside. This is just to take the chill off, while you prepare the rest of the glaze.Add sifted powdered sugar to a medium-sized bowl and set aside.In a medium saucepan over medium heat, warm butter until golden brown and foaming, stirring occasionally. This should take about 6-8 minutes. The butter should smell delicious and toasty. If it smells burnt, you went too far. Carefully pour browned butter into the powdered sugar, leaving all but the darkest butter sediment behind. Add 1 tablespoon of the half-and-half, and then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add a bit more of the half-and-half until you like the consistency. Drizzle the glaze over the loaves while the glaze is still warm.

RHUBARB CINNAMON CAKE

Steps:

• Pre-heat the oven to 180°C.
• Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
• Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
• Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
• Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
• Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
• NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
• Pour the batter into the prepared tin and level with the back of a spoon.
• Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
• Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
• Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
• Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

RHUBARB NUT BREAD

Steps:

• Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg.
• combine the buttermilk (sour milk), baking soda, salt& vanilla.
• Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
• Turn batter into the two loaf pans.
• Sprinkle with the melted butter and sugar.
• Bake for 45 minutes or until done.
• Turn out on a wire rack to cool.

STREUSEL RHUBARB BREAD

Steps:

• In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans., For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.