Rhubarb Bread
User Reviews
4.9
Rhubarb Bread
Description
This bread recipe begins by combining wet ingredients—egg, buttermilk, vegetable oil, sugar, and vanilla—into a smooth mixture. Baking powder and salt are added, then folded with flour to create a tender batter. Diced fresh rhubarb is carefully folded in to distribute evenly, ensuring pockets of tartness throughout each slice.
Baked at 350°F in a prepared loaf pan lined with parchment paper for easy removal, the batter develops a golden crust with a slight sugary crunch from the topping. The texture is moist and soft, with the rhubarb adding bursts of flavor that balance the sweetness. A toothpick inserted near the center should come out with dry or crumbly bits, indicating doneness.
The bread is cooled before slicing to prevent crumbling and allows the flavors to meld. It serves well as a breakfast or snack bread, pairing nicely with butter or cream cheese. Adjustments like lining a pan with parchment or easy release help with handling the loaf after baking.
Ingredients
- 2 cups rhubarb diced fresh
- 1 egg large
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup sugar plus 1 tablespoon extra for sprinkling on the bread
- 2 tsp vanilla extract or more to taste
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350F. Spray and line a standard 9x5 loaf pan with a sling of parchment paper for easy removal and glazing. Dice your rhubarb and set aside.
- In a large bowl whisk together the egg, buttermilk, oil, sugar, and vanilla until well combined and smooth.
- Whisk in the baking powder and salt, then fold in the flour. Combine well but don't over mix.
- Fold in the rhubarb.
- Turn the batter into your prepared pan. Smooth out evenly, if necessary.
- Sprinkle a tablespoon of sugar evenly over the surface of the batter.
- Bake for about 60-65 minutes*, or until firm when lightly touched on top, and a toothpick inserted near the center comes out without wet batter on it (wet crumbs are fine.) If the bread seems to be browning too quickly towards the end of baking, lay a loose piece of foil over the top.
- Let cool for 15 minutes in the pan, then use the parchment paper to remove the cake to a cooling rack to cool completely. Note: if you aren't using parchment paper, let the cake cool in the pan.
Notes
- Baking times can vary with different ovens and loaf pan sizes; check doneness by toothpick test near center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 152mg | 6% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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