Delicious Rhubarb Bread Recipe for Homebaked Delight
This rhubarb bread recipe combines tartness with sweetness for a delightful treat.
Equipment
- 1 lb or 1.25 lb loaf pan
- - Stand mixer
- Mixing bowls
Ingredients
For the Batter
- 1/2 cup butter softened
- 1 cup granulated sugar enhances sweetness
- 2 large eggs adds moisture
- 2 cups all purpose flour can substitute with whole wheat
- 1 tsp baking powder
- 1/2 tsp baking soda helps create a lighter texture
- 1/4 tsp salt brings out flavors
- 2 tsp vanilla extract for aroma
- 1 cup buttermilk adds moisture
- 2 cups chopped rhubarb provides tart flavor
For the Topping
- sugar for sprinkling on top
Instructions
How to Make Rhubarb Bread
- Preheat your oven to 350 degrees F.
- Prepare a loaf pan by greasing it with butter or lining it with parchment paper.
- Chop about 3 stalks of rhubarb until you have 2 cups total.
- Cream the butter and sugar together using a stand mixer until smooth.
- Add the eggs, one at a time, followed by the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Combine the flour mixture with the butter mixture, alternating with the buttermilk.
- Stir in the chopped rhubarb carefully.
- Scoop the batter into the prepared pan, smoothing out the top.
- Sprinkle sugar on top if desired.
- 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 removing it to a wire rack.
Notes
Optional: Serve warm with a pat of butter for an extra treat.