Mouthwatering Rhubarb Bread Recipe You’ll Crave Forever
This Rhubarb Bread recipe combines sweet-tart rhubarb with buttery goodness for a delightful treat.
Equipment
- Oven
- - Loaf pan
- - Stand mixer
- Mixing bowls
- Spatula
- Wire rack
Ingredients
For the Batter
- 1/2 cup Butter
- 1 cup Granulated Sugar balances the tartness of the rhubarb
- 2 large Eggs provide structure
- 2 cups All-Purpose Flour ensures a tender crumb
- 1 teaspoon Baking Powder helps bread rise
- 1 teaspoon Baking Soda for additional lift
- 1/2 teaspoon Salt enhances flavor
- 1 teaspoon Vanilla Extract infuses sweetness
- 1 cup Buttermilk adds moisture
- 2 cups Chopped Rhubarb the star ingredient
For the Topping
- 2 tablespoons Sugar for topping
Instructions
How to Make Rhubarb Bread
- Preheat your oven to 350°F.
- Prepare your loaf pan by greasing it with butter or lining it with parchment paper.
- Chop about 3 stalks of rhubarb into small pieces to yield 2 cups.
- Cream the butter and granulated sugar together in a stand mixer until light and smooth.
- Add the eggs, one at a time, then pour in the vanilla extract and mix until combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Combine the flour mixture with the butter mixture, alternating with buttermilk.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Sprinkle the top with sugar.
- Bake for about 1 hour and 10 minutes, or until a toothpick comes out clean.
- Cool the bread for about 5 minutes in the pan before transferring to a wire rack.
Notes
Serve warm with a pat of butter for extra comfort. Allow the bread to cool completely before slicing for clean cuts.