Rhubarb Bread

Fri, 26 September 2025

Rhubarb Bread

Makes two large loaves or 2 dozen muffins.

Ingredients:

• 300 g light muscovado sugar
• 1 egg
• 240 mls buttermilk
• 160 mls vegetable oil
• 6 g salt
• 6 g bread soda
• 6 mls vanilla
• 400 g self-raising flour
• 180 g thinly sliced, fresh, raw rhubarb
• 50 g chopped pecans

Topping:

• 100 g sugar
• 15 g melted butter

Method:

Preheat your oven to 160 degrees Celsius.

In a large bowl, mix sugar and egg together with a hand mixer. Add buttermilk, oil and vanilla. Mix until combined. Add flour, salt and soda, then mix again. Last, add rhubarb and pecans, and mix again. Be sure all pieces of rhubarb are well-incorporated so that you don’t have large chunks of rhubarb in one place.

In a separate small bowl, mix the two ingredients for the topping with your fingers. Set aside.

Fill two greased loaf pans or lined muffins tins with batter until ½ full. Before baking, use your fingers to sprinkle the sugar and butter mixture over the tops of your loaves or muffins, covering them with the topping.

Bake muffins for 30 minutes. Bake loaves for 50-60 minutes