Rhubarb Bread
A moist, tangy loaf studded with fresh rhubarb and optional nuts. Simple to make and perfect for breakfast or tea.
Ingredients
For the Bread
- 240 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon optional
- 200 g granulated sugar
- 2 large eggs room temperature
- 120 ml vegetable oil or melted butter
- 120 g plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 ½ cups chopped rhubarb about 200 g, drained if very juicy
- ½ cup chopped walnuts or pecans optional
Optional Glaze
- 120 g powdered sugar
- 1 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment if desired. Toss chopped rhubarb with 1 tablespoon flour to prevent sinking.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon (if using) in a medium bowl.
- In a large bowl, combine sugar and eggs until blended. Add oil, yogurt, and vanilla; stir until smooth.
- Gently fold dry ingredients into wet until just combined. Fold in rhubarb and nuts with a light hand to avoid overmixing.
- Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil if top browns too quickly.
- Cool in pan 10–15 minutes, then transfer to a wire rack. For the glaze, whisk powdered sugar with milk and vanilla to desired consistency and drizzle over cooled loaf.
Notes
- If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Swap 1/2 cup flour for whole wheat for a nuttier flavor and chewier texture.
- Store at room temperature for up to 2 days, refrigerate up to a week, or freeze slices for longer storage.
Nutrition
Calories: 260kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 190mgSugar: 20g
Tried this recipe?Let us know how it was!
