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Rhubarb Bread

This is a quick tea bread. Use tender stalks.



¾ cup honey (125 ml)

½ cup cooking oil (125 ml)

1 egg

1 T baking soda (15 ml)

1 cup buttermilk (250 ml)

2 cups unbleached white flour (500 ml) (or all purpose flour)

½ cup whole wheat flour (125 ml)

1 tsp salt (5 ml)

1 ½ cups diced rhubarb (375 ml)

½ tsp vanilla or maple syrup (2 ml)

½ cup chopped nuts or sunflower seeds (125 ml)



½ cup brown sugar (125 ml)

1 tsp cinnamon (5 ml)

1 ½ T melted butter (20 ml)



In a large bowl, mix together honey, oil & egg.

Beat well.

In a separate bowl, dissolve baking soda in buttermilk and set aside.

Combine white flour, whole wheat flour and salt.

Add flour and buttermilk mixtures alternately to honey/oil mixtures, stirring after each addition.

Stir in rhubarb and nuts or sunflower seeds.

Pour batter into large greased loaf pan or 2 small ones.



Mix together brown sugar, cinnamon and melted butter in a small bowl. Sprinkle over bread.


Bake in a 325°F (160°C) oven for about 1 hour or until a sharp knife/cake tester inserted in center comes out clean.


Note: If you do not have buttermilk, mix together ½ cup (125 ml) milk and ½ cup (125 ml) yogurt or sour cream.

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