Rhubarb Tea Bread Recipe


Main Ingredient


 Salad oil1 Cup (16 tbs)
 Firmly packed brown sugar2 Cup (32 tbs)
 Vanilla2 Teaspoon
 Finely diced fresh rhubarb2 1⁄2 Cup (40 tbs)
 Chopped walnuts1⁄2 Cup (8 tbs)
 All-purpose flour/1 1/2 cups each all-purpose and whole wheat flour3 Cup (48 tbs), unsifted
 Soda2 Teaspoon
 Salt1 Teaspoon
 Baking powder1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Ground cinnamon2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6320 Calories from Fat 2881

% Daily Value*

Total Fat 325 g500%

Saturated Fat 23 g115%

Trans Fat 3.9 g

Cholesterol 634.4 mg

Sodium 5243.6 mg218.5%

Total Carbohydrates 784 g261.2%

Dietary Fiber 40 g160%

Sugars 449.5 g

Protein 85 g170.8%

Vitamin A 27.8% Vitamin C 82.4%

Calcium 141.9% Iron 168.3%

*Based on a 2000 Calorie diet


In a large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy.
Stir in rhubarb and nuts.
In a separate bowl, combine flour(s) with soda, salt, baking powder, nutmeg, allspice, and cinnamon; stir until thoroughly blended.
Add dry ingredients to rhubarb mixture, stirring gently just until blended.
Spoon batter into two greased 9 by 5-inch loaf pans.
Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.