Rhubarb Nut Bread With Brown Sugar Topping

rhubarb bread with nut topping
Yulia Davidovich / Getty Images
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 2 loaves (20 servings)
Nutritional Guidelines (per serving)
296 Calories
17g Fat
34g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 loaves (20 servings)
Amount per serving
Calories 296
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 18%
Cholesterol 55mg 18%
Sodium 340mg 15%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Protein 4g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rhubarb bread is an excellent way to enjoy spring rhubarb. The rhubarb nut bread is topped with a nutty butter and brown sugar topping with a hint of cinnamon. 

Sour cream gives this rhubarb bread wonderful texture and moistness. This is a great quick bread for spring get-togethers.


  • 1 1/2 cups light brown sugar (packed)
  • 2/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 1/2 cups/11 1/4-ounce flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 1/2 cups rhubarb (fresh, diced)
  • 1/2 cup pecans (or walnuts, chopped)
  • For the Topping:
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter (softened)
  • 1/4 cup pecans (or walnuts, chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Grease and flour two 9-by-5-by-3-inch loaf pans.

  4. Beat together the 1 1/2 cups of brown sugar, vegetable oil, egg, and vanilla extract.

  5. Combine flour, salt, baking soda, and baking powder; stir to blend thoroughly.

  6. Add the flour mixture to the first mixture along with the sour cream. Stir just until all ingredients are moistened.

  7. Fold the rhubarb and 1/2 cup of chopped nuts into the batter.

  8. Spoon the batter into the prepared loaf pans.

  9. Combine topping ingredients until crumbly; sprinkle evenly over the loaves.

  10. Bake in the preheated oven for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


  • Baking soda and baking powder in quick breads begin to react and produce gas as soon as they are mixed with the wet ingredients. Combine the dry ingredients in a separate bowl and have the oven and pans ready. Mix the wet and dry mixtures together just until well moistened and bake immediately.

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