Rhubarb Quick Bread makes a deliciously moist and simple loaf with fresh cut rhubarb and light spices. Perfect for breakfast or anytime!
Rhubarb Quick Bread
By Sue Lau | Palatable Pastime
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Rhubarb Quick Bread is my recipe of the day. I had stopped by Pipkins, which is one of my local Farm Markets. And saw some beautiful fresh stalks of rhubarb. I just couldn’t resist grabbing a few. And since I hadn’t made a quick bread in awhile, I baked this up to have for breakfast today. It was really moist, flavorful and delicious!
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Normally I might have posted with the Eat the World blogging group which the members are sharing Costa Rican recipes today. But I have gotten behind on my blogging somewhat due to some eye strain. So had nothing to share. I did make some chicken and rice recently but it was more Puerto Rican I think. I’ll try to get that one up soon. Which chicken and rice recipes do you enjoy?
Rhubarb Quick Bread
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Rhubarb Quick Bread
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Rhubarb Quick Bread
Equipment
- 9x5x3" glass loaf pan
Ingredients
- 2 cups rhubarb chopped
- 1/2 cup soft butter
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350F.
- Spray a 9x5x3-inchglass baking pan with Baker's Release spray or liberally grease the pan.
- Chop rhubarb and set aside. Do not use any of the leaves.
- Stir together the butter with sugar then add the eggs, buttermilk and vanilla.
- Mix the flour, baking powder, baking soda, salt and cinnamon until smooth. Toss in the rhubarb to coat, then gradually stir the flour/rhubarb into the wet mix. Only stir enough to combine- some specks of flour are ok in the batter.
- Pour batter into the prepared pan and baking for 65 minutes or until a toothpick tests clean when inserted into the center.
- Cool in the pan for ten minutes before turning out the loaf and cooling completely on a wire rack.
Notes
Nutrition
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Delicious! Moist, flavorful and great crumb/texture.
We love quick breads, but what I loved even more was that I could use 2 cups of my rhubarb. The bread was such a treat and so moist! I’m going to make several more loaves to freeze so we can extend our rhubarb season.
I have never tried to make Rhubarb bread and this one looks delicious. I am saving this and excited to make this recipe this weekend!
This looks so pretty and delicious. I love the use of rhubarb in the bread recipe and the ingredients are so simple . Saving to make soon.
This Rhubarb Quick Bread was so easy to prepare and turned out delicious! I am always looking for new ways to use rhubarb and this recipe is just perfect!
Ok.. am making this… Just realized you never say when to add the rhubarb in the recipe. You say to chop rhubarb and set aside. Do not use leaves, but never in the instructions do you say to add the rhubarb. Am not a new cook, so that did not confuse me, but a new cook may not realize what to do!! Will post more after it is cooked and tasted….
Gotcha! Got it fixed. Sorry about that! So funny that several people look right at that trying to catch this very thing and still, typos and omissions slip past. I am blaming it on my blog gremlin. I should give him a name! Any suggestions? How about Harvey? Or Damian. LOL!