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Light Rhubarb Bread

Fresh rhubarb stalks for Light Rhubarb Bread

This Light and healthy rhubarb bread incorporates the use of just the right spices of cinnamon, nutmeg and allspice for a wonderful, warm flavor.


2-1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 eggs
1 cup low-fat buttermilk
1 cup packed brown sugar
1/2 cup applesauce
2 teaspoons vanilla extract
2 cups finely chopped rhubarb
1/4 cup chopped walnuts, toasted

2 teaspoons butter
1/4 cup chopped walnuts, toasted
1/3 cup packed brown sugar


Preheat the oven to 350 degrees. Coat two standard-size loaf pans with nonstick cooking spray and set aside.

Combine the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a bowl and set aside.

In another bowl, beat the eggs, buttermilk, brown sugar, applesauce and vanilla. Add the dry ingredients all at once, and stir until just moistened. Do not over mix. Stir in the rhubarb and walnuts. Spoon the batter into the prepared pans.

To make the topping, mix together the butter, walnuts and brown sugar. Spread evenly over the top of both loaves. Bake in the preheated oven for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Nutrition Information

Recipe makes 24 servings.
Serving size: 1 slice
Calories: 126; Total Fat: 3g; Cholesterol: 17mg; Sodium: 140mg; Carbohydrates: 23g; Fiber: 1g; Protein: 3g

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