Orange Rhubarb Bread

This bread is great anytime-for a breakfast treat, a dessert or especially at a tea party with your favorite friends.


2 loaves, 6 slices each (12 servings)


1/4 cup butter, softened
1/2 cup granulated (white) sugar
1 egg
1/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sour cream
2/3 cup finely chopped fresh rhubarb
1/4 cup chopped walnuts


Preheat oven to 350°F (177°C). Grease two 5 3/4 x 3 x 2-inch loaf pans with cooking spray.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Transfer to prepared pans.

Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes
Cool Time: 1 hour

Additional Information

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Information

Amount per serving: Calories 128, Fat 7 g (Saturated Fat 3 g), Cholesterol 31 mg, Sodium 81 mg, Carbohydrate 15 g, Trace Fiber, Protein 2 g.

Recipe Courtesy Of

Vevianna Schrock, Silverton, Oregon

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