I had such a great response to my request for a zucchini bread recipe, and now I would like a rhubarb bread recipe.

Thanks! :-D

I am not at home and will not be till thursday but I have one I really like If you send me a pm I will remember to post it for you when I get home.

I would also be interested if any one has a recipe for rhubarb bread
debbie

I would also like the rhubarb bread recipe

Oh, Yummmmmmm, I have tons of rhubarb in the spring each year, I would dearly love to have your recipe. Thanks!

COUNT ME IN TOO. Would love a good recipe for that.

Me, too, mine is just popping up!

here is one from Taste of Home..I didnt make it yet..but it has excellent reviews.sounds yummy!

Ingredients
1-1/2 cups packed brown sugar
1/2 cup canola oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped fresh or sliced frozen rhubarb
1/2 cup chopped walnuts or pecans

TOPPING:
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter
Directions
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 8-in. x 4-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 near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife. Yield: 2 loaves (16 slices each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

one without struesel..in case your on a diet LOL

Ingredients
1-1/3 cups packed brown sugar
2/3 cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
1 cup buttermilk
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
1/2 cup chopped nuts
Directions
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 two well-greased 8-in. x 4-in. loaf pans.
Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Sounds yummy.......please post if there are more :)