Description
A moist and flavorful rhubarb bread that balances sweetness with the unique tartness of rhubarb.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the rhubarb by washing it thoroughly and chopping it into small pieces. Set aside.
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together until well mixed.
- 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.
- 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.
- Fold in the rhubarb (and nuts or raisins if using) gently into the batter.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 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