What to do with rhubarb bread | Rhubarb loaf without butter, What to bake with rhubarb, Buttermilk rhubarb bread

How to make Rhubarb Bread

Ingredients:

• 2 cups of chopped fresh rhubarb
• 1 ½ cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 1 cup of sugar (or to taste)
• 2 large eggs
• ½ cup of buttermilk
• ½ cup of vegetable oil or applesauce
• 1 teaspoon of vanilla extract
• Optional: ½ cup of chopped nuts or raisins for added flavor

Directions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Prepare the rhubarb by washing it thoroughly and chopping it into small pieces. Set aside.
3. In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together until well mixed.
4. In another bowl, mix the sugar and eggs until they are well combined. Add in the buttermilk, vegetable oil (or applesauce), and vanilla extract. Stir until smooth.
5. Combine the wet ingredients with the dry ingredients and mix gently until just blended. Be careful not to overmix, as this can make the bread tough.
6. Fold in the rhubarb (and nuts or raisins if using) gently into the batter.
7. Pour the batter into the prepared loaf pan.
8. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You’ll Love This Rhubarb Bread

This rhubarb bread is moist, flavorful, and a delightful way to enjoy the unique tartness of rhubarb. Without the use of butter, this recipe remains light and relatively low in fat, making it a healthier baked good option. The combination of sweetness from the sugar and the tangy rhubarb creates an irresistible balance that pleases any palate. Plus, it’s simple to make, which means you can whip it up even on a busy day!

Nutritional Benefits

Rhubarb is not only delicious but also packed with health benefits. It is low in calories and contains a good amount of vitamins C and K. Rhubarb also has fiber, which aids in digestion. This bread, made with both rhubarb and buttermilk, can be a part of a healthy diet while satisfying your sweet cravings.

What to Serve With Rhubarb Bread

Rhubarb bread pairs wonderfully with various toppings and sides. Here are a few suggestions:

• Cream Cheese Spread: A smooth, tangy cream cheese spread enhances the flavors.
• Butter or Margarine: A little butter can add richness.
• Yogurt: Serve a dollop of yogurt on the side for a refreshing touch.
• Tea or Coffee: Enjoy a slice with your morning coffee or afternoon tea for a delightful snack.

How to Store Rhubarb Bread

To keep your rhubarb bread fresh, follow these simple storage tips:

• Room Temperature: Wrap the cooled bread in plastic wrap or aluminum foil and store it in a cool, dry place for up to three days.
• Refrigerator: For extended freshness, you can keep it in the refrigerator, where it will last about a week.
• Freezing: If you want to store it for longer, slice it and freeze it in an airtight container for up to three months. Just thaw it at room temperature when you’re ready to eat!

Tips and Mistakes to Avoid

• Don’t Overmix: Be gentle when combining wet and dry ingredients. Overmixing can create a dense texture.
• Use Fresh Rhubarb: Ensure your rhubarb is fresh and firm for the best flavor.
• Check Oven Temperature: Every oven is different. Keep an eye on the baking time and test for doneness a bit early to avoid overbaking.
• Let It Cool: Allow it to cool in the pan before transferring to a wire rack. It helps maintain moisture.

Variations

• Nut and Spice Addition: Add cinnamon or nutmeg for a spiced variation. Chopped walnuts or pecans can also enhance the texture and flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend while using the same measurement.
• Sweetened Version: For a sweeter treat, increase the sugar to 1¼ cups.

FAQs

Can I use frozen rhubarb in this recipe?

Yes, frozen rhubarb works well. Just make sure to thaw and drain any excess liquid before adding it to the batter.

How can I make this recipe vegan?

You can replace eggs with flaxseed meal mixed with water. Substitute buttermilk with a plant-based yogurt or a non-dairy milk with a teaspoon of vinegar to mimic the acidity.

What if I don’t have buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by mixing ½ cup of milk with 1½ teaspoons of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.

How does rhubarb affect the texture of the bread?

Rhubarb adds moisture and tenderness to the bread while providing a unique tart flavor that balances the sweetness of the sugar.

Can I add other fruits to the rhubarb bread?

Absolutely! You can experiment with fruits like strawberries or blueberries to complement the tartness of rhubarb. Just remember to adjust the sugar as needed based on the sweetness of the additional fruits.

This simple rhubarb bread recipe is a delightful way to incorporate this unique vegetable into your baking. Whether you enjoy it as a quick breakfast, a sweet snack, or a dessert, this loaf is sure to be a hit!

Rhubarb Bread

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• Author: mealstomake
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A moist and flavorful rhubarb bread that balances sweetness with the unique tartness of rhubarb.

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Ingredients

Scale 1x2x3x

• 2 cups of chopped fresh rhubarb
• 1½ cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 1 cup of sugar (or to taste)
• 2 large eggs
• ½ cup of buttermilk
• ½ cup of vegetable oil or applesauce
• 1 teaspoon of vanilla extract
• Optional: ½ cup of chopped nuts or raisins for added flavor

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Prepare the rhubarb by washing it thoroughly and chopping it into small pieces. Set aside.
3. In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together until well mixed.
4. In another bowl, mix the sugar and eggs until they are well combined. Add in the buttermilk, vegetable oil (or applesauce), and vanilla extract. Stir until smooth.
5. Combine the wet ingredients with the dry ingredients and mix gently until just blended. Be careful not to overmix, as this can make the bread tough.
6. Fold in the rhubarb (and nuts or raisins if using) gently into the batter.
7. Pour the batter into the prepared loaf pan.
8. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Let the bread cool before slicing to maintain moisture. Use fresh rhubarb for the best flavor.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 12g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg