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Blueberry Rhubarb Quick Bread

Sue Lau
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Bread, Breakfast, Quick Bread
Cuisine American
Servings 10


  • parchment paper,nonstick cooking spray


  • 4 ounces butter
  • 1 cup finely diced fresh rhubarb
  • 2 large eggs
  • 1 cup granulated sugar
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1-1/2 cups fresh blueberries
  • 3 tablespoons Bob's Red Mill coarse sparkling sugar


  • Preheat oven to 350F.
  • Saute the rhubarb in butter until tender, then cool.
  • Cut a strip of parchment to fit the loaf pan with enough for some to hang over the sides.
  • Spray the bottom of the pan lightly with nonstick cooking spray to get the parchment to stay in place, then spray the parchment with additional spray.
  • Place the flour in a mixing bowl and add the berries, tossing them to coat, then lift them out, shaking off the excess flour and holding the floured berries in a small bowl.
  • Add the baking powder, baking soda, salt and cinnamon to the flour and mix well.
  • Whisk the eggs with the sugar, milk, and vanilla, and stir in the butter and rhubarb.
  • Add the flour mixture and stir to form a batter then fold in the blueberries.
  • Spread the batter in the loaf pan and top with the crystal sugars.
  • Bake in the preheated oven for 60-65 minutes or until a toothpick can be inserted and removed without wet batter clinging to it.
  • Cool in the pan 15 minutes, then lift out using the parchment tabs and finish cooling on a wire rack.
  • Remove the parchment and slice with a serrated knife, storing unused portions in an airtight container.


From the kitchen of palatablepastime.com
Keyword Blueberry, Rhubarb