Go Back
Old-Fashioned Rhubarb Bread

Old-Fashioned Rhubarb Bread

A delightfully moist and tangy quick bread, perfect for breakfast or a snack, featuring fresh spring rhubarb.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 1
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 1/2 cup fresh rhubarb chopped into 1/2 inch pieces
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
  4. Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
  5. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

For an extra layer of sweetness and texture, you can toss the chopped rhubarb with 1 tablespoon of flour before folding it into the batter. This prevents it from sinking to the bottom. A light glaze made from powdered sugar and lemon juice is a delicious addition.