Rhubarb Bread Sweet Tangy

This sweet and tangy Rhubarb Bread showcases the unique flavor of garden-fresh rhubarb in a moist, delectable loaf. Perfect for Sunday brunch or afternoon tea, this recipe transforms the tart spring vegetable into a treat that even rhubarb skeptics will love.

I created this recipe during a particularly abundant rhubarb harvest when my plants were producing faster than we could eat them. Now my family begs for this bread as soon as the first stalks appear each spring.

Ingredients

• 2 cups Rhubarb Diced: the star of the show with its unique tangy flavor. Choose firm, crisp stalks with vibrant color for best results
• 1 Egg: provides structure and richness to the bread
• 1 cup Buttermilk: adds moisture and tenderness with a subtle tang that complements the rhubarb
• 1/2 cup Oil: ensures a moist texture that stays fresh for days
• 1 cup Sugar: balances the tartness of rhubarb without overwhelming it
• 2 tsp Vanilla: rounds out the flavor profile with aromatic sweetness
• 1 tbsp Baking Powder: gives the perfect rise to create a light texture
• 1/2 tsp Salt: enhances all the flavors and balances sweetness
• 2 cups Flour: provides structure. Use all purpose for reliable results
• Extra sugar for topping: creates a delightful sweet crust

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350 degrees Fahrenheit ensuring it reaches the proper temperature before baking. Thoroughly spray a standard 9x5 inch bread pan with non stick cooking spray, making sure to coat all sides for easy removal later.

Prepare The Rhubarb:

Wash rhubarb stalks thoroughly and trim away any leaves or tough ends. Dice the stalks into small pieces about 1/4 to 1/2 inch in size until you have precisely 2 cups. Smaller pieces distribute better throughout the batter and cook more evenly.

Mix Wet Ingredients:

In a large mixing bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until completely combined and slightly frothy. This thorough mixing incorporates air and ensures even distribution of flavors throughout the bread.

Add Dry Ingredients:

Carefully whisk the baking powder and salt into the wet mixture until fully incorporated. Gently fold in the flour using a spatula with a light hand, mixing just until no dry streaks remain. Overmixing at this stage can result in a tough texture.

Incorporate Rhubarb:

Add the diced rhubarb to the batter and fold gently to distribute the pieces evenly throughout. The batter will be thick but still pourable, studded with the colorful rhubarb pieces.

Bake To Perfection:

Pour the completed batter into your prepared pan, spreading it evenly to the corners. Sprinkle 1 tablespoon of sugar evenly across the top to create a sweet, slightly crispy crust. Bake for 60 to 65 minutes in the center rack of your oven.

Cool And Enjoy:

Allow the bread to cool in the pan for exactly 15 minutes. This resting period helps the bread set properly. Then carefully turn out onto a wire rack to finish cooling completely before slicing.

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The buttermilk in this recipe is my secret weapon. I discovered its magic after trying several versions with regular milk. The slight acidity perfectly complements the natural tartness of rhubarb while creating an incredibly tender crumb structure that keeps the bread moist for days.

Freezing Instructions

This rhubarb bread freezes beautifully for up to three months. Allow the bread to cool completely before wrapping it tightly in plastic wrap followed by aluminum foil or placing it in a freezer bag. Thaw overnight in the refrigerator or for several hours at room temperature when ready to enjoy. Individual slices can be frozen separately for quick breakfast options.

Variation Ideas

While purists might prefer the clean rhubarb flavor, this versatile bread welcomes additions. Try folding in 1/2 cup chopped strawberries for a classic pairing, or add 1/2 cup chopped nuts like walnuts or pecans for textural contrast. For a more dessert like version, sprinkle a streusel topping of 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons butter before baking.

Serving Suggestions

Enjoy this rhubarb bread in multiple ways to maximize its versatility. Serve warm slices with a pat of salted butter for breakfast. For dessert, top with a dollop of whipped cream or vanilla ice cream. It pairs wonderfully with afternoon tea or coffee, especially when lightly toasted. For brunch gatherings, slice thinly and arrange on a platter with other breakfast pastries.

Frequently Asked Questions

→ What type of rhubarb is best for this bread?

Fresh rhubarb is ideal, as it offers the perfect balance of tartness and sweetness. Dice it finely for even distribution in the bread.

→ Can I substitute buttermilk in the recipe?

Yes, you can use a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How can I ensure the bread turns out moist?

Make sure not to overmix the batter. Also, measure the wet and dry ingredients accurately, and bake the bread at the recommended temperature.

→ Can I freeze rhubarb bread?

Yes, wrap the cooled bread tightly in plastic wrap or foil, and store it in an airtight container before freezing. It can last for up to 3 months.

→ What toppings go well with this bread?

Rhubarb bread pairs beautifully with a spread of butter, a drizzle of honey, or even cream cheese for added richness.