Place mixture in a greased loaf pan and bake for 55-60 minutes.
Allow bread to cool for 5-10 minutes on a baking rack and then remove from pan and let bread cool completely before slicing.
Notes
To make mini sized loaves
To make small loaves of bread, follow the directions for making the bread batter.
Use 2-3 mini sized loaf pans, depending on the size of your pan.
Bake in a preheated 350° oven for 40-45 minutes.
Baking tips
Cut rhubarb into uniform sizes. They can be cut from ¼ inch slices to ½ inch slices.
If using frozen rhubarb, do not thaw before using. Add frozen and increase baking time 5-10 minutes.
Do not overmix batter. When stirring in flour, stir just until most of the flour is mixed in. Then add rhubarb. The remaining flour will become mixed in while stirring in rhubarb.
Make certain your oven is fully preheated to 350°F before baking
Allow bread to cool before slicing. If you just can't wait, it's okay to slice, but the bread may be a little crumbly.
Store fully cool bread in an airtight container or bag for up to 3 days