Delicious Rhubarb Bread Recipe for Ultimate Home Baking Bliss
This rhubarb bread recipe transforms simple ingredients into a delightful, moist loaf, perfect for sharing at brunch or enjoying with tea.
Equipment
- - Loaf pan
- - Stand mixer
- Mixing bowls
Ingredients
For the Batter
- 1/2 cup Butter softened for easy blending
- 1 cup Granulated Sugar to sweeten the rhubarb's tartness
- 2 large Eggs for richness and moisture
- 2 cups All-Purpose Flour the backbone for the bread's structure
- 1 tsp Baking Powder to help the bread rise fluffy and light
- 1/2 tsp Baking Soda balances acidity and enhances rising
- 1/4 tsp Salt enhances the overall flavor of the bread
- 2 tsp Vanilla Extract infuses warmth and sweetness into the mix
- 1 cup Buttermilk adds moisture and a subtle tang
- 2 cups Chopped Rhubarb the star of this recipe delivering its signature flavor
For the Topping
- Sugar for Topping a sprinkle to create a sweet crust on baked bread
Instructions
How to Make Rhubarb Bread
- Preheat your oven to 350°F (175°C), setting the stage for baking perfection.
- Prepare a 1 lb or 1.25 lb loaf pan by greasing it with butter or lining it with parchment paper.
- Chop about 3 stalks of fresh rhubarb, measuring out to 2 cups. Set aside.
- Cream the softened butter and granulated sugar together in a stand mixer until smooth and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then pour in the vanilla extract.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Combine the flour mixture with the butter mixture, alternating with the buttermilk. Mix just until smooth.
- Stir in the chopped rhubarb gently, ensuring they are well-distributed throughout the batter.
- Spoon the batter into your prepared loaf pan, smoothing out the top for an even bake.
- Sprinkle sugar generously on top of the batter to create a beautiful, sweet crust.
- Bake in the preheated oven for approximately 1 hour and 10 minutes.
- Cool the bread in the pan for about 5 minutes, then carefully remove and transfer it to a wire rack.
Notes
Optional: Serve warm with a pat of butter for an extra treat!