Description
Moist and flavorful, this rhubarb bread combines the unique tartness of rhubarb with a delightful sweetness, perfect for any occasion.
Ingredients
Scale
- 2 cups chopped fresh rhubarb
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar (or to taste)
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil or applesauce
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or raisins
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.
- 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
Keep the bread wrapped for freshness. Use fresh rhubarb for best flavor, and avoid overmixing to prevent a dense texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg