Description
This delicious Rhubarb Bread recipe is a perfect blend of sweet and tangy flavors, making it a delightful treat for breakfast or snacking. Moist and flavorful, this bread is easy to make and a great way to enjoy fresh rhubarb.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups diced fresh rhubarb
- ½ cup whole wheat flour (or more all-purpose)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Optional:
- ½ cup chopped walnuts or pecans
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a large bowl, mix the brown sugar, oil, egg, buttermilk, and vanilla extract until smooth.
- Blend Batter: Gradually stir in the dry ingredients until just combined. Gently fold in the chopped rhubarb and nuts, if using.
- Bake: Pour the batter into the prepared pan, sprinkle with turbinado sugar if desired, and bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If you don’t have buttermilk, substitute with 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup.
- This bread tastes even better the next day once the flavors have settled.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 17g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
