Orange-Rhubarb Bread with Almond Topping

Orange-Rhubarb Bread with Almond Topping

If your garden rhubarb is abundant, or you've just bought some at the farmers' market, here's a great way to use it—in a delightful quick bread.

Prep Time



Total Time






cup sugar
cup vegetable oil
cup milk
teaspoons grated orange peel
2 1/4
cups Gold Medal® all-purpose flour
2 1/2
teaspoons baking powder
teaspoon salt
1 1/2
cups finely chopped fresh rhubarb
cup sliced almonds
tablespoons sugar
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
  2. In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
  3. Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
  4. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.
Makes 2 loaves (12 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
When buying rhubarb at the grocery store or farmers' market, look for crisp red stalks with blemish-free green leaves. Cut the rhubarb as you would celery; if the stalks are large, cut in half lengthwise before chopping. Rhubarb leaves can be toxic, so be sure to only use the stalks of the plant.
Before starting a baking recipe, check the expiration date on your baking powder to make sure it’s fresh.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 140
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 160mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 0g,
    • Sugars 10g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.