Rhubarb Loaf

    55 minutes

    I love cooking with rhubarb. This recipe makes two loaves

    354 people made this

    Serves: 20 

    • 1 cup (250ml) milk
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla essence
    • 1 1/2 cups brown sugar
    • 2/3 cup vegetable oil
    • 1 egg
    • 2 1/2 cups plain flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 1/2 cups chopped rhubarb
    • 1/2 cup chopped walnuts
    • 1/4 cup extra brown sugar
    • 1/2 teaspoon ground cinnamon
    • 20g butter, melted

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 170 C. Lightly grease two 23cm x12cm loaf tins.
    2. In a small bowl, stir together milk, lemon juice and vanilla essence.Stand for 10 minutes.
    3. 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.
    4. Fold in rhubarb and nuts. Pour mixture into prepared loaf pans.
    5. In a small bowl, combine extra brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
    6. Bake in preheated oven for 40 minutes, until a fine skewer inserted into centre of a loaf comes out clean.

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    Reviews in English (324)


    Used different ingredients. I used chopped pecans instead of walnuts and also substituted Low GI sugar (Logicane) for the sugar in both cake and topping. I am always on the lookout for recipes to suit my mildly diabetic husband and this was a winner in our house. I also substituted some wholemeal flour for the white flour. This made for a denser cake but still delicous. Will use all wholemeal flour next time.  -  12 Apr 2010


    Fantastic Recipe made exactly as written and turned out perfect do not need to change a thing, easy, delicious and will cook often  -  17 Apr 2014


    I will be making this recipe every time my rhubarb plants are ready for harvest (and here in the Australian Capital Territory my rhubarb often has a good crop in summer and early autumn too). This cake is delicous and although the topping will probaly lose some of its crispness I will be freezing rhubarb cake for later .  -  12 Apr 2010