Description
A comforting classic that combines the tartness of rhubarb with sweetness, making it the perfect treat for any gathering.
Ingredients
Scale
- 2 cups chopped rhubarb, fresh or frozen
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time and mix well. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture, alternating with the chopped rhubarb. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This bread freezes well for later enjoyment. Use fresh rhubarb for the best texture, and let your ingredients come to room temperature before use for best results.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb bread, sweet bread, baking, dessert, comfort food
