Rhubarb Bread
Why Make This Recipe
Rhubarb bread is a delightful treat that beautifully marries the tartness of rhubarb with a soft, sweet bread. Perfect for breakfast, an afternoon snack, or even dessert, this recipe appeals to those who enjoy the unique flavor of rhubarb. Its moist texture and hint of vanilla are sure to please any palate, while the simple preparation makes it accessible to bakers of all skill levels. As rhubarb is a seasonal ingredient, making rhubarb bread is a wonderful way to celebrate spring and take advantage of the fresh produce available.
How to Make Rhubarb Bread
Making rhubarb bread is a straightforward process that results in a delectable loaf perfect for sharing with family and friends. The method combines easy mixing techniques, allowing even novice bakers to achieve impressive results. Below is a breakdown of the ingredients needed and the step-by-step directions to create this tasty treat.
Ingredients :
- 2 cups diced fresh rhubarb
- 1 large egg
- 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
Directions :
- Preheat oven to 350F. Spray and line a standard 9×5 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.
How to Serve Rhubarb Bread
Rhubarb bread can be enjoyed in many ways. Serve it warm with a pat of butter or alongside a dollop of whipped cream for an indulgent treat. It pairs wonderfully with tea or coffee, making it an excellent choice for afternoon gatherings. You can even incorporate it into a breakfast spread alongside fresh fruits and yogurt.
How to Store Rhubarb Bread
To store rhubarb bread, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil to maintain freshness. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices. Just ensure they are wrapped securely and placed in an airtight container. When ready to enjoy, thaw at room temperature or heat directly from the freezer.
Tips to Make Rhubarb Bread
- Choose Fresh Rhubarb: Look for firm and vibrant rhubarb stalks; avoid any that are wilted or discolored.
- Don’t Over-Mix: Mixing the batter just until combined helps to maintain a light and fluffy texture.
- Sugar Topping: Sprinkling sugar on top before baking creates a lovely crust that enhances the overall flavor.
- Test for Doneness: Remember that slight wet crumbs on the toothpick are acceptable, as they signify the bread is moist and not overbaked.
Variation
Feel free to experiment with this basic recipe! Add nuts, like walnuts or pecans, for extra crunch or incorporate spices such as cinnamon or nutmeg for additional warmth. You could even try mixing in other fruits, like strawberries or blueberries, to create a delightful fusion of flavors.
FAQs
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb! Just ensure it’s thawed, drained, and patted dry to prevent excess moisture in the bread.
Is rhubarb bread healthy?
Rhubarb bread can be a delicious treat, but like many baked goods, it should be enjoyed in moderation due to its sugar content. However, rhubarb is low in calories and high in nutrients, making it a healthier option compared to many pastries.
Can I make rhubarb bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the other ingredients are also gluten-free to maintain the integrity of the recipe.
Rhubarb Bread
Ingredients
Main Ingredients
- 2 cups diced fresh rhubarb Choose firm and vibrant stalks
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup sugar Plus 1 tablespoon for sprinkling
- 2 tsp vanilla extract Or more to taste
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend
Instructions
Preparation
- Preheat oven to 350°F. Spray and line a standard 9x5 loaf pan with parchment paper.
- Dice the rhubarb and set aside.
- In a large bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until smooth.
- Whisk in baking powder and salt, then fold in the flour gently.
- Fold in the diced rhubarb.
Baking
- Turn the batter into the prepared pan, smoothing it out evenly.
- Sprinkle a tablespoon of sugar over the surface of the batter.
- Bake for about 60-65 minutes, until firm and a toothpick inserted comes out clean with a few wet crumbs.
- If browning too quickly, cover loosely with foil.
- Let cool for 15 minutes in the pan, then use the parchment to remove to a cooling rack.
