Description
This delightful Rhubarb Bread recipe is a perfect balance of sweet and tart flavors, making it a wonderful treat for any time of day. Moist and tender, with bursts of juicy rhubarb in every bite, this bread is sure to become a favorite in your baking repertoire.
Ingredients
Scale
Rhubarb Bread Ingredients:
- 2 cups chopped fresh rhubarb
- 1½ cups granulated sugar
- â…” cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup buttermilk
- ½ cup chopped walnuts (optional)
- 1 tablespoon turbinado sugar (for topping, optional)
Instructions
- Preheat the Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, mix flour, baking soda, salt, and cinnamon. Gradually add to wet mixture, alternating with buttermilk, stirring until combined.
- Add Rhubarb and Walnuts: Fold in chopped rhubarb and walnuts. Pour batter into the prepared pan.
- Bake: Sprinkle turbinado sugar on top, if desired. Bake for 60-70 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a dairy-free version, substitute buttermilk with a mixture of ½ cup non-dairy milk and 1 teaspoon lemon juice.
- You can use frozen rhubarb—just thaw and drain before using.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
