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We took the original Amish Friendship Bread recipe and added a rhubarb twist by omitting the cinnamon, adding 1½ cups of fresh chopped rhubarb and ½ cup chopped walnuts. We topped it off (literally!) with 2 tablespoons of coarse turbinado sugar (we like Bob’s Red Mill Coarse Turbinado Sugar). Yep, it’s as simple as that!
If you like a little strawberry with your rhubarb, add ½ cup fresh strawberries, halved.
Fresh rhubarb can usually be found year-round in most grocery stores. If you don’t see it, just ask your local produce manager.
Give a loaf or muffins to a friend, along with the starter! We have a ton of printables (free!) to help you gift your Amish Friendship Bread in style.
Rhubarb Amish Friendship Bread
Ingredients
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ¼ cup milk
- 1 cup sugar
- ½ teaspoon vanilla
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1 box vanilla instant pudding
- ½ cup walnuts chopped
- 1½ cups rhubarb diced
- turbinado sugar coarse, for topping
Instructions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed except for turbinado sugar.
- Grease two large loaf pans.
- Dust the greased pans with flour.
- Pour the batter evenly into loaf or cake pans. Top with turbinado sugar.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
Notes
- Fresh rhubarb can usually be found year-round in most grocery stores. If you don’t see it, just ask your local produce manager.
- If you like a little strawberry with your rhubarb, add ½ cup fresh strawberries, halved.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
I have been omitting the pudding mix from most of my bread recipes calling for it, and I’m not noticing any problems with my breads. I prefer to not use the extra “stuff” found in pudding mixes.
I tried this recipe for the first time and it turned out absolutely amazing. I baked it for 1 hour and 10 minutes. One thing I would change is instead of 1 1/2 cups of rhubarb I would add 3 cups and I dusted the top with white sugar.
I’m getting ready to bake a different recipe this week. Exciting! Except I don’t have veg oil, only coconut, do you think that would work?
I had some sliced rhubarb that had been in my freezer for 2 years. I hacked it up (while still frozen) and added 1/2 cup of frozen blueberries too. Only used 1/3 cup sugar and 3/4 cups oil but left everything else the same. Wasn’t sure how the frozen fruit would affect the cooking time or results but it came out fantastic with no additional time needed. I also made it last night and forgot to wrap after it cooled – didn’t matter, was surprisingly light yet moist for breakfast this morning.
Thank you!
i know this probably sounds stupid but when your starter is ready and u divide it do u do anything to it or just back it in a loaf pan?
On Day 10, put your starter in a large mixing bowl, feed it as instructed, and then divide it into equal portions of 1 cup each. Bake with one (that goes back in the bowl), and freeze or give away the rest (each cup of starter in its own gallon-sized bag). Is that what you mean, Cheryl?
This was great! 🙂
I omitted the pudding mix and it was still so good!
What is turbinado sugar?
Mary Jo,
Turbinado Sugar is harvested from 100% sugar cane. It’s what’s left after raw sugar is washed. It gives the top of your muffins a nice shiny and crunchy finish. I hadn’t heard of it before joining Friendship Bread Kitchen. Now I’m a definite fan of it. You should be able to find it in your grocery store, and, if not, in your local health food store.
This recipe sounds yummy. I can’t wait until my rhubarb is ready this Spring to try it.