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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 144.3
  • Total Fat: 2.4 g
  • Cholesterol: 1.4 mg
  • Sodium: 146.3 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Healthy Rhubarb Bread calories by ingredient
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Healthy Rhubarb Bread

Submitted by: JODELL77

Introduction

Delicious, healthy, no oil or egg yolks! The rhubarb provides great moisture and is tangy, which pairs nicely with the sweet topping. YUM! Delicious, healthy, no oil or egg yolks! The rhubarb provides great moisture and is tangy, which pairs nicely with the sweet topping. YUM!
Number of Servings: 24

Ingredients

    1-1/4 cups unbleached all-purpose flour
    2 cup whole-wheat flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoon 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

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

Directions

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.

Makes 24 servings


Number of Servings: 24

Recipe submitted by SparkPeople user JODELL77.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • Love the tanginess of the rhubarb and glad it's not an overly sweet bread! Made 2 loaves today and will definitely make more! Yum! (I Replaced applesauce with pureed peaches and 1/2 C of the brown sugar with 1/2 C Splenda.) Tasty, lo cal and lo fat! - 6/9/14

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  • Very Good - 7/9/13

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  • I can't wait to try this recipe but did you mean two egg whites? At the top you said no yolks.

    I went ahead and made it and my family just thought it was O.K. I'm sorry, but I wouldn't make it again. - 1/28/12

    Was this review helpful?   yes  No