rhubarb bread
Rhubarb bread is a delightful loaf that combines the sweet and tart flavors of rhubarb, perfect for breakfast or tea time. Its warm aroma and soft interior offer a rustic charm that makes it a beloved treat during spring and summertime gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb, chopped
- 1/4 cup brown sugar (optional topping)
- 1 tablespoon melted butter (optional topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or cooking spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk together eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the chopped rhubarb until evenly distributed.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack.
- Once cool, slice and enjoy.
Notes
Use room temperature eggs for better blending and an even texture.
Gently fold in the rhubarb to avoid breaking it down too much. You want those lovely pieces to stand out!
Experiment with add-ins like walnuts or chocolate chips for a fun twist.