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Easy Rhubarb Bread

rhubarb bread
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This easy rhubarb bread recipe combines fresh rhubarb, yogurt and a touch of  cinnamon for a moist, delicious loaf.

Ingredients

Units Scale
  • 1-1/4 cups packed brown sugar
  • 1/2 cup butter, softened
  • 1 large egg, room temperature, beaten
  • 1 teaspoon vanilla extract
  • 1 cup plain buttermilk or soured milk*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups rhubarb, finely chopped
  • 3/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F. Grease two loaf pans (8×4 or 9×5).
  2. In a large bowl, combine brown sugar and butter. Whisk in the vanilla extract, buttermilk (or soured milk) and egg. Combine cinnamon, baking soda, salt and flour; add to wet ingredients. Stir in rhubarb  (and nuts, if desired).
  3. Divide batter between prepared loaf pans. Bake at 350°F until toothpick inserted in the center comes out clean, about 50-60 minutes.
  4. Remove rhubarb bread from oven and allow to cool for 5 minutes before removing from pans and transferring to wire racks to cool completely.

Notes

*To make 1 cup of soured milk, place 1 tablespoon of white vinegar in a liquid measuring cup. Add enough milk to bring the total volume to 1 cup, then stir gently. Let the mixture stand for 5–10 minutes before using in your recipe.

If you prefer rhubarb muffins over rhubarb bread, divide batter between 24 muffin cups. (Use cupcake liners or grease the muffin tin.) Bake at 375°F for 20-25 minutes, until toothpick in center tests clean.

Optional streusel topping:

  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter

Place all ingredients in a small bowl and toss together with a fork until combined. Sprinkle over the tops of loaves or muffins before baking.

Find it online: https://commonsensehome.com/rhubarb-bread/