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Rhubarb Bread

A delightful quick bread combining tart rhubarb and sweet sugar for a moist, flavorful loaf perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced rhubarb
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or butter.
  2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir these dry ingredients until well mixed.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well blended.
  4. Gradually pour the wet ingredients into the dry mixture, stirring just until combined. Be careful not to overmix to maintain a tender loaf.
  5. Gently fold in the diced rhubarb, ensuring that it is evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan and spread it out evenly.
  2. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Notes

For variations, add nuts or spices, drizzle with a glaze, or substitute with buttermilk. For storage, keep at room temperature for up to 3 days or refrigerate for a week. It can also be frozen for up to three months.