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Rhubarb Bread

A delightful treat that combines the tartness of rhubarb with the sweetness of sugar, perfect for breakfast or as an afternoon snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped rhubarb Fresh rhubarb, chopped into small pieces.
  • 1.5 cups sugar Adjust according to sweetness preference.
  • 0.5 cups butter, softened Should be at room temperature for easy creaming.
  • 2 pieces eggs Large eggs preferred.
  • 1 teaspoon vanilla extract For added flavor.
  • 0.5 teaspoon salt Enhances the overall flavor.
  • 1 teaspoon baking powder Helps the bread to rise.
  • 1 teaspoon baking soda Works with the acidity of rhubarb.
  • 2 cups all-purpose flour Standard flour for baking.
  • 0.5 cups chopped walnuts Optional, can be substituted with other nuts.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chopped rhubarb and walnuts (if using).
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Pairs well with coffee or tea. Store in an airtight container at room temperature for up to three days or freeze for up to three months.