Introduction
Hey there, bakers! Ready to transform humble rhubarb into a loaf of pure deliciousness? This recipe is all about creating a moist and flavorful rhubarb bread that’s perfect for breakfast, brunch, or a comforting afternoon treat. We’re keeping it simple, using ingredients you likely already have in your pantry, and focusing on techniques that guarantee success every time. Get ready to impress your family and friends!
Why This Works
This rhubarb bread recipe works because it strikes the perfect balance of sweet and tart. The rhubarb’s natural acidity is beautifully complemented by the sweetness of the sugar, creating a flavor profile that’s both refreshing and satisfying. Plus, we’ve included tips and tricks to ensure a perfectly moist crumb, avoiding that dreaded dry bread texture.
Key Ingredients
🍓 2 cups chopped rhubarb
🥚 2 large eggs
🥛 1 cup milk
🧈 1 cup unsalted butter, softened
🍯 1 cup granulated sugar
🥣 2 cups all-purpose flour
🥄 2 teaspoons baking powder
🧂 1 teaspoon baking soda
Pinch of salt
🍋 1 teaspoon vanilla extract
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is a crucial step for easy removal later!
2️⃣ In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where your electric mixer becomes your best friend!
3️⃣ Beat in the eggs one at a time, then stir in the vanilla extract.
4️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6️⃣ Gently fold in the chopped rhubarb. We want to keep those lovely rhubarb pieces intact.
7️⃣ Pour the batter into the prepared loaf pan and spread evenly.
8️⃣ Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9️⃣ Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Handy Tips
- Use fresh rhubarb for the best flavor. If using frozen, make sure it’s completely thawed and drained before adding it to the batter.
- Don’t overmix the batter. Overmixing can lead to a tough bread.
- If you don’t have a 9×5 inch loaf pan, you can use a different size, but adjust the baking time accordingly.
Heat Control
Maintaining the oven temperature at 350°F (175°C) is key to baking this bread evenly. Too low, and it might not bake through; too high, and it’ll burn on the outside before it’s cooked in the middle. Use an oven thermometer to ensure accuracy!
Crunch Factor
While this bread is delightfully soft and moist, you can add a bit of crunch by sprinkling a coarse sugar topping over the batter before baking.
Pro Kitchen Tricks
- For extra flavor, add a teaspoon of cinnamon or nutmeg to the batter.
- To make it even more moist, brush the top of the warm bread with a simple glaze made from powdered sugar and milk.
- If you’re short on time, you can use store-bought rhubarb pie filling instead of chopping your own.
Storage Tips
Store leftover rhubarb bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
This bread makes a beautiful gift! Wrap it in cellophane and tie it with a ribbon, or place it in a pretty loaf tin lined with parchment paper. Adding a small handwritten card makes it extra special.
Flavor Variations
🌟 Lemon Rhubarb Bread: Add the zest of one lemon to the batter.
🌟 Strawberry Rhubarb Bread: Add 1 cup of chopped strawberries along with the rhubarb.
🌟 Ginger Rhubarb Bread: Add 1 teaspoon of ground ginger to the batter.
🌟 Orange Rhubarb Bread: Add the zest of one orange and a tablespoon of orange juice to the batter.
Troubleshooting
- Bread is too dry: This could be due to overbaking. Next time, check for doneness earlier.
- Bread is gummy: This could be due to underbaking. Bake for a longer time, checking for doneness with a wooden skewer.
- Bread stuck to the pan: Make sure you grease and flour the pan properly before adding the batter.
FAQ
Q: Can I freeze this bread? A: Yes! Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I use different types of sugar? A: Yes, brown sugar would add a lovely caramel flavor, but keep the amount consistent.
Q: What if I don’t have baking powder or baking soda? A: Unfortunately, these are essential leavening agents and you should not substitute them.
Q: Can I make muffins instead of a loaf? A: Yes! Use a muffin tin and bake for 15-20 minutes. Check for doneness with a skewer.
Q: Can I use frozen rhubarb? A: Yes, but thaw it completely and make sure to pat it dry before adding it to the batter.
Conclusion
We hope you enjoyed this recipe for moist and delicious rhubarb bread! It’s a simple yet elegant dessert that’s sure to become a family favorite. Share your creations with us on social media – we can’t wait to see your beautiful loaves! Happy baking!