Quick and Easy Rhubarb Bread
User Reviews
5
Quick and Easy Rhubarb Bread
Description
This rhubarb bread starts with creaming sugar and butter to create a smooth base, before incorporating eggs, baking soda, salt, milk, and vanilla for flavor and structure. Folding in flour, diced rhubarb, and chopped pecans yields a thick batter. The addition of a cinnamon sugar crumble on top lends a contrasting texture and warmth. Baking the bread at moderate heat for about an hour allows the loaf to cook evenly, with a golden brown top that bounces back slightly when touched.
The bread is best sliced after cooling and makes a pleasant breakfast or snack. Fresh rhubarb enhances the tartness, but frozen can be used as well. Proper greasing of the loaf pan facilitates easy removal.
The bread is done when a toothpick inserted comes out clean. It can be stored well for several days and sliced as needed.
Ingredients
- 1 cup sugar
- 8 oz butter
- 2 large egg
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups rhubarb diced
- ½ cup pecans chopped
Crumble
- 1 teaspoon cinnamon
- 2 oz butter melted
- 4 tablespoons all-purpose flour
- 2 tablespoons sugar
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, beat 1 cup sugar and 8 oz butter until creamy.
- Add eggs, baking soda, salt, milk, and vanilla. Beat again.
- Add 2 cups flour and beat until batter is smooth.
- Stir in rhubarb and pecans.
- Transfer batter to a greased bread pan.
- In a small bowl, mix melted butter, sugar, flour, and cinnamon. The consistency will be a paste like crumble.
- Sprinkle crumble evenly over batter.
- Bake for 60 minutes or until a toothpick comes out clean.
Notes
- Use fresh rhubarb for optimal texture and flavor; frozen rhubarb can be used as a substitute.
- Avoid overmixing the batter to prevent a tough bread texture.
- Grease the loaf pan thoroughly to ensure easy removal of the baked bread.
- Allow the bread to cool completely before slicing for clean cuts.
- The bread is fully baked when a toothpick inserted in the center comes out clean; the top should be golden brown and spring back slightly when pressed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 136mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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