Rhubarb Bread Recipe

Introduction

This rhubarb bread is a delightful way to enjoy the tartness of fresh rhubarb balanced with sweet and warm flavors. Moist and tender, it makes an excellent breakfast treat or an afternoon snack with tea or coffee.

Ingredients

• ½ cup unsweetened applesauce
• ¼ cup vegetable oil (use a neutral oil like canola or sunflower)
• ¾ cup granulated sugar
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 pinch salt
• 1 teaspoon ground cinnamon (optional)
• 1 ½ cups fresh rhubarb, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: In another bowl, combine the sugar, vegetable oil, and applesauce until smooth.
4. Step 4: Add the eggs one at a time, mixing thoroughly after each addition.
5. Step 5: Stir in the vanilla extract.
6. Step 6: Gradually fold the dry mixture into the wet mixture until almost combined.
7. Step 7: Gently fold in the chopped rhubarb.
8. Step 8: Pour the batter into the prepared loaf pan and smooth out the top.
9. Step 9: Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
10. Step 10: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use tart rhubarb for the best balance of flavors, and chop it finely so it distributes evenly through the bread.
• Try adding chopped nuts or raisins for extra texture and flavor.
• If you prefer a sweeter bread, sprinkle sugar on top before baking to create a crunchy crust.
• Ground ginger or nutmeg can be used instead of cinnamon for a different warm spice profile.

Storage

Store rhubarb bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it wrapped tightly in plastic wrap or foil and refrigerate for up to 1 week. To refresh, warm slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this bread?

Yes, you can use frozen rhubarb, but be sure to thaw and drain any excess liquid before folding it into the batter to prevent sogginess.

Is it possible to make this bread dairy-free?

Yes, this recipe is already dairy-free by using applesauce and vegetable oil instead of butter. Just be sure your other ingredients, such as any add-ins, are also dairy-free.

Rhubarb Bread Recipe

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★★★★★

4.8 from 327 reviews

This Rhubarb Bread recipe delivers a moist, tender loaf bursting with the unique tartness of fresh rhubarb balanced by the sweetness of sugar and the warmth of cinnamon. Perfect for breakfast or an afternoon treat, this quick bread is easy to make and bakes to a golden perfection with a delicate crumb.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsweetened applesauce
• ¼ cup vegetable oil (such as canola or sunflower)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 pinch salt
• 1 teaspoon ground cinnamon (optional)

Main Ingredient

• 1 ½ cups fresh rhubarb, chopped

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon to ensure even distribution of leavening agents and spices.
3. Mix Wet Ingredients: In a separate large bowl, combine the granulated sugar, vegetable oil, and unsweetened applesauce until the mixture is smooth and uniform.
4. Add Eggs: Incorporate the eggs one at a time into the wet mixture, beating well after each addition to ensure proper emulsification.
5. Add Vanilla: Stir in the vanilla extract to enhance the flavor profile of the bread.
6. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients just until the batter is almost combined, avoiding overmixing to keep the bread tender.
7. Add Rhubarb: Gently fold in the chopped fresh rhubarb evenly through the batter.
8. Prepare for Baking: Pour the batter into the greased loaf pan, smoothing the top evenly with a spatula.
9. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
10. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, helping to set the crumb and prevent sogginess.

Notes

• Using room temperature eggs helps create a smoother batter and better texture.
• Do not overmix the batter after adding the flour mixture to avoid a dense bread.
• The cinnamon is optional but adds a lovely warmth that complements the tart rhubarb.
• Ensure the rhubarb is chopped evenly to distribute the tart flavor uniformly.
• You can substitute vegetable oil with melted coconut oil or butter for different flavor nuances.
• Store the rhubarb bread in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Rhubarb bread, quick bread, moist loaf, baked rhubarb, cinnamon rhubarb bread, fruit bread