Rhubarb Quick Bread
Rhubarb Quick Bread makes a deliciously moist and simple loaf with fresh cut rhubarb and light spices. Perfect for breakfast or anytime!
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
From the kitchen of palatablepastime.com
Nutrition
Calories: 261kcalCarbohydrates: 36gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 59mgSodium: 319mgPotassium: 138mgFiber: 1gSugar: 16gVitamin A: 386IUVitamin C: 2mgCalcium: 79mgIron: 1mg
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