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If you're looking for a delightful way to use up some rhubarb, this Rhubarb Bread Recipe is just the ticket. It's a perfect blend of sweet and tangy, with a moist texture that makes it irresistible. Whether you're a seasoned baker or just starting out, this recipe is straightforward and yields a delicious loaf every time. Let's get baking!
What You Will Need
- Rhubarb: Adds a tart flavor and moist texture, balancing the sweetness and giving the bread a unique taste.
- Sugar: Sweetens the bread, enhancing the natural tartness of the rhubarb for a balanced flavor.
- Buttermilk: Provides moisture and a slight tang, helping the bread stay tender and flavorful.
- Vanilla extract: Adds a warm, sweet aroma that complements the rhubarb and sugar.
- All-purpose flour: Forms the base of the bread, giving it structure and a soft crumb.
- Baking soda: Helps the bread rise, ensuring a light and fluffy texture.
Read more: Rhubarb Casserole Recipe
Tools and Instruments Needed
What tools/instruments will be needed to make Rhubarb Bread Recipe
- Mixing bowl: Essential for combining ingredients smoothly and evenly, ensuring the batter has a consistent texture.
- Loaf pan: Provides the shape and structure for the bread, allowing it to bake evenly.
- Measuring cups: Accurate measurements are crucial for the right balance of ingredients, affecting texture and taste.
- Wooden spoon: Ideal for mixing the batter without overworking it, maintaining a light and airy texture.
- Wire rack: Necessary for cooling the bread properly, preventing it from becoming soggy.
Rhubarb Bread Recipe
A delicious and moist rhubarb bread that's perfect for breakfast or a snack.
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Equipment
- Mixing bowl
- Loaf Pan
- Oven
Read more: Strawberry Rhubarb Jam Recipe
Ingredients:
Main Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine the rhubarb and sugar. Let it sit for a few minutes.
- Add the buttermilk and vanilla extract to the rhubarb mixture. Stir well.
- In another bowl, mix the flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
This bread is great served warm with a bit of butter.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 5mgCalcium: 80mgIron: 1mg
Read more: Fresh Rhubarb Pie Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the loaf pan.
- Cover with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake the bread completely.
- Let it cool fully.
- Wrap tightly in plastic wrap.
- Place in a freezer bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using buttermilk in this rhubarb bread recipe not only adds a tangy flavor but also helps keep the bread moist and tender.
Frequently Asked Questions
FAQ:
How do I store leftover rhubarb bread?
Wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze rhubarb bread?
Yes, wrap it in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Can I use frozen rhubarb?
Absolutely. Thaw and drain it well before using to avoid excess moisture in the batter.
What can I substitute for buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I add nuts or other fruits?
Sure, fold in chopped nuts or other fruits like strawberries or blueberries before baking.
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