Why You’ll Love This Rhubarb Bread Recipe
If you’re looking for a delightful twist on traditional bread, you’ll love this rhubarb bread recipe. The unique tartness of rhubarb pairs perfectly with the sweetness of sugar, creating a flavor explosion that’s simply irresistible.
Each slice is moist and tender, making it a perfect breakfast or afternoon snack. I can’t help but savor the aroma wafting through my kitchen as it bakes.
Plus, it’s a fantastic way to use up rhubarb if you have an abundance. Trust me, once you try this recipe, it’ll become a staple in your baking repertoire. You won’t regret it!
Ingredients of Rhubarb Bread
When it comes to baking, the right ingredients can make all the difference. For this scrumptious rhubarb bread, you’ll need a mix of simple pantry staples and a special ingredient that really shines—fresh rhubarb.
If you’ve never worked with rhubarb before, you’re in for a treat. Its tangy flavor brings a unique twist that blends beautifully with sweetness, turning ordinary bread into something extraordinary.
Now, let’s take a closer look at what you’ll need to whip up this delightful loaf.
Ingredients for Rhubarb Bread:
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup hot cooked rhubarb
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons milk
- For the topping:
- 1 tablespoon butter, melted
- 1 tablespoon flour
- 1 teaspoon hot water
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Now, before you dash off to the grocery store, consider this: the quality of your ingredients can really elevate your rhubarb bread. Fresh rhubarb is key, so if you can get it from a local farmer’s market or even your own garden, that’s ideal.
And don’t worry if you can’t find fresh rhubarb; frozen rhubarb works just fine. Just make sure to thaw and drain it to avoid excess moisture.
Also, when it comes to butter, unsalted is best for baking, as it gives you more control over the saltiness of your bread.
As you gather your ingredients, take a moment to appreciate the little things—like the sweet smell of vanilla and the vibrant color of fresh rhubarb. It’s these details that make baking so enjoyable.
How to Make Rhubarb Bread
Making rhubarb bread is like setting out on a cozy adventure in your kitchen. First things first, let’s get that 1/2 cup of softened butter and 1 cup of white sugar into a mixing bowl. Grab your trusty electric mixer (or a good old-fashioned whisk if you’re feeling ambitious) and cream them together until it’s light and fluffy. This process is like giving your butter and sugar a little spa treatment, and trust me, the fluffier it is, the better your bread will taste.
Once that’s done, toss in 2 beaten eggs and 2 tablespoons of milk. Mix it all together until it’s smooth—like a gentle breeze on a sunny day.
Now for the dry ingredients: in a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Get a good stir going, then gradually add this dry mixture to the creamed butter and sugar. You want to mix until just combined—don’t overdo it, or your bread might end up tougher than a pair of old boots.
Next comes the star of the show: 1 cup of hot cooked rhubarb. Fold it in gently, along with 1 teaspoon of vanilla extract. This is where the magic happens, and you can almost smell the tangy goodness wafting through your kitchen.
Once everything is well mixed, it’s time to pour the batter into a greased 9 x 5 x 3 inch loaf pan. Now, pop that beauty into a preheated oven at 375°F and let it bake for about an hour. While you wait, you could take a moment to tidy up or maybe dance around the kitchen—just me?
After an hour, check it with a toothpick; if it comes out clean, it’s time to take it out. But wait, we’re not done yet. In a small pan, melt 1 tablespoon of butter, and stir in 1 tablespoon of flour, 1 teaspoon of hot water, 1 tablespoon of sugar, and 1 teaspoon of cinnamon for a lovely topping. Pour this over your freshly baked loaf for a delightful finish.
Let’s be honest, who doesn’t love a little extra sweetness on top? Now, sit back and savor the delicious aroma as your rhubarb bread cools; I promise, it’s worth the wait.
Rhubarb Bread Substitutions & Variations
While rhubarb bread is delicious as is, experimenting with substitutions and variations can elevate your baking experience.
For a healthier twist, try using whole wheat flour instead of all-purpose flour, or replace some of the sugar with honey or maple syrup.
If you want a nutty flavor, add chopped walnuts or pecans. You can also mix in spices like nutmeg or ginger for an extra kick.
For a fruity twist, consider adding blueberries or strawberries along with the rhubarb.
Don’t hesitate to play around with ingredients; you might discover a new favorite version of this classic recipe!
Additional Tips & Notes
To guarantee your rhubarb bread turns out perfectly, I recommend measuring your ingredients accurately and preparing your pan ahead of time.
Using fresh rhubarb will enhance the flavor, but if you’re using frozen, make sure to thaw and drain it first.
Don’t skip the topping; it adds a delightful crunch! If you want to experiment, try adding nuts or chocolate chips for an extra treat.
Always check for doneness by inserting a toothpick in the center; it should come out clean.
Finally, let the bread cool in the pan for a few minutes before transferring it to a wire rack.
Enjoy!