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Rhubarb Bread Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist and flavorful Rhubarb Bread is a perfect treat for spring and summer, featuring tart rhubarb chunks, aromatic orange zest, and a sweet cinnamon-sugar topping. Easy to prepare and beautifully balanced in flavor, it’s ideal for breakfast, snacks, or dessert.

Ingredients

Units Scale

Bread

  • 2 1/4 cups chopped rhubarb (1/2" pieces), divided
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Morton kosher salt
  • 1 tablespoon loosely packed fresh orange zest

Cinnamon-Sugar Sprinkle

  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. Prepare Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray, and line it with a sling of parchment paper for easy removal. Chop the rhubarb and set aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla until the mixture is evenly combined and smooth.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and orange zest to evenly distribute all the dry components.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. It’s important not to overmix to keep the bread tender.
  5. Incorporate Rhubarb: Add 2 cups of the chopped rhubarb and fold gently to evenly distribute it through the batter.
  6. Assemble in Pan: Transfer the batter to the prepared loaf pan and spread it into an even layer. Distribute the remaining ¼ cup of chopped rhubarb over the top, lightly pressing it into the batter so it sits even on top, but not covered entirely.
  7. Make Cinnamon-Sugar Sprinkle: In a small cup, stir together 1 tablespoon sugar and ¼ teaspoon cinnamon, then sprinkle this mixture evenly over the top of the batter in the pan.
  8. Bake: Bake in preheated oven for 65-70 minutes, or until the center is firm to the touch and a toothpick inserted comes out clean. Avoid under-baking to ensure the bread is cooked through but remains moist.
  9. Cool: Let the bread cool in the pan on a cooling rack for 20 minutes. Then lift out the bread using the parchment sling and cool completely on the rack before slicing and serving.

Notes

  • Do not overmix the batter to avoid a dense bread.
  • For best results, use rhubarb stalks that are bright to deep red in color and about ¾” thick.
  • The loaf will remain moist even if baked for the full 70 minutes.
  • Bread slices can be wrapped and stored at room temperature for up to 3 days or frozen for longer storage.
  • Lining the loaf pan with parchment makes removal much easier.

Nutrition

  • Serving Size: 1 slice (1/10 loaf)
  • Calories: 230
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

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