Bake up a delicious bread for breakfast or a tea-time snack. This sweet and crunchy rhubarb bread packed with pecan is a tasty treat.
Toasted Pecan and Rhubarb Bread
- Prep Time 20 min
- Total 2 hr 35 min
- Ingredients 11
- Servings 16
Ingredients
- 3/4 cup sugar
- 1/2 cup margarine or butter, softened
- 2 eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup chopped pecans, toasted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sliced fresh or frozen rhubarb (do not thaw)
- 1 tablespoon sugar
Instructions
-
Step1Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine 3/4 cup sugar and margarine; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well.
-
Step2Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened. Fold in rhubarb. Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.
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Step3Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Store in refrigerator.
Nutrition
190
Calories
9g
Total Fat
3g
Protein
24g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 190
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 25mg
- 8%
- Sodium
- 180mg
- 8%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 11g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1/2 Fruit; 2 Fat;
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