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Tangy Rhubarb Bread

rhubarb bread
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Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp orange zest (optional)
  • 1/2 cup milk
  • 1 cup fresh rhubarb, chopped into 1/4-inch pieces
  • 1/2 cup chopped strawberries (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 2 tbsp brown sugar for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang on long sides.
  2. Wash rhubarb stalks, removing any leaves. Trim ends and dice into approximately 1/4-inch pieces.
  3. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
  4. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange zest (if using), and milk until combined.
  6. Add the flour mixture to the butter mixture in three additions, mixing on low speed just until no dry streaks remain after each addition.
  7. Gently fold in the chopped rhubarb (and strawberries or nuts if using) with a rubber spatula.
  8. Transfer batter to prepared loaf pan, spreading evenly. If using brown sugar topping, sprinkle it evenly over the surface.
  9. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Allow bread to cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.

Notes

  • For extra flavor, toss rhubarb with 2 tablespoons of sugar before adding to the batter.
  • To prevent rhubarb from sinking, toss pieces with 1 tablespoon of flour before folding into batter.
  • Store wrapped tightly at room temperature for 2 days or refrigerated for up to 5 days.
  • Freezes well for up to 3 months when wrapped properly.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: rhubarb bread, rhubarb dessert, fruit bread, spring bake, easy bread, quick bread, seasonal baking

Find it online: https://www.joyliciousrecipes.com/rhubarb-bread-easy-spring-bake/