Sweet Rhubarb Bread
This moist Rhubarb Bread recipe is a must-try if you love baking with seasonal ingredients! The combination of tart rhubarb and a sweet, moist bread base creates a delicious loaf that’s hard to resist!
Servings: 10 servings
Equipment
Ingredients
- 1 cup granulated sugar + extra for sprinkling on top
- ½ cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped rhubarb
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with a parchment paper sling or spray with baking spray.
- Combine sugar, milk, sour cream, oil, eggs, and vanilla extract in a large mixing bowl. Whisk well to combine.1 cup granulated sugar, ½ cup sour cream, ½ cup milk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract
- Add flour, baking powder, baking soda, and salt. Stir just until almost combined and only a few streaks of flour remain. Gently stir in the rhubarb.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 cups chopped rhubarb
- Transfer the batter to the prepared loaf pan. Bake for 55-65 minutes until nicely browned on top and a toothpick inserted into the center of the bread comes out clean. Cool completely.
Notes
Storage
- Store: Store in an airtight container at room temperature for 3-4 days.
- Freeze: Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 3 months.
Nutrition
Calories: 219kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 278mg | Potassium: 144mg | Fiber: 1g | Sugar: 21g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg
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