Homemade rhubarb bread is a delicious way to use fresh rhubarb, combining its tartness with a sweet, moist bread. Here’s a simple recipe to make rhubarb bread at home.
Homemade Rhubarb Bread Recipe
Ingredients
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For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk with 1 tbsp vinegar added)
- 2 cups chopped fresh rhubarb (about 2-3 stalks)
- ½ cup chopped walnuts or pecans (optional)
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For the Topping (optional):
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
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Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
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Fold in Rhubarb and Nuts:
- Gently fold in the chopped rhubarb and nuts (if using) until evenly distributed.
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Prepare the Topping (optional):
- In a small bowl, mix together the sugar and cinnamon for the topping.
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Pour into the Pan:
- Pour the batter into the prepared loaf pan. If using the topping, sprinkle it evenly over the batter.
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Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
- Serve slices of rhubarb bread plain, or with a spread of butter or cream cheese.
- It can also be enjoyed as a breakfast item or a snack.
Storage
- Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Enjoy your homemade rhubarb bread!