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Rhubarb Bread Recipe

Rhubarb Bread Recipe
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★★★★★

5.3 from 12 reviews

This Rhubarb Bread is a moist, tangy quick bread made with fresh chopped rhubarb and a sweet cinnamon-brown sugar topping. Perfect for breakfast or a delightful snack, it combines the tartness of rhubarb with rich brown sugar and buttermilk for a tender crumb and a flavorful finish.

Ingredients

Scale

Bread

  • 1 1/2 cups brown sugar
  • 2/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 cups chopped rhubarb

Topping

  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for baking when your batter is prepared.
  2. Mix Wet Ingredients: In a large bowl, combine 1 1/2 cups brown sugar, 2/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract. Mix thoroughly until well blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt to evenly distribute the leavening and seasoning.
  4. Alternate Adding Dry Ingredients and Buttermilk: Gradually stir the flour mixture into the sugar mixture, alternating with 1 cup of buttermilk. Begin and end with the flour mixture, mixing until just combined to avoid overworking the batter.
  5. Fold Rhubarb: Gently fold in 2 cups chopped rhubarb to evenly incorporate the tart fruit without crushing it.
  6. Prepare Baking Pans: Grease two bread pans and pour the batter evenly into them, smoothing the tops.
  7. Make Topping: In a small bowl, mix 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1 tablespoon melted butter. Sprinkle this topping evenly over the batter in each pan to create a sweet, spiced crust.
  8. Bake Bread: Place the pans in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the bread to cool in the pans for at least 30 minutes before removing. Then transfer to a wire rack to cool completely, ensuring the bread sets properly.

Notes

  • Use fresh rhubarb for the best flavor and texture; frozen rhubarb may release excess moisture and affect the bread consistency.
  • Make sure not to overmix the batter as it can result in a dense bread.
  • The topping adds a delightful cinnamon-sugar crust but can be omitted if you prefer a plainer bread.
  • Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Rhubarb is naturally tart, so brown sugar balances sweetness perfectly in this recipe.

Nutrition

Keywords: Rhubarb bread, quick bread, cinnamon sugar topping, buttermilk bread, fruit bread

Find it online: https://trendytasterecipes.com/rhubarb-bread-recipe/