This Easy Rhubarb Bread Recipe is a healthy way to use your fresh rhubarb!
If you wish to make this rhubarb bread without nuts, that's find too ... the nuts which are listed in the ingredients are optional.
This recipe makes TWO loaves of fresh rhubarb bread!
I made this delectable rhubarb loaf, and both loaves of bread were gone in one day!
This is a " quick bread", so no yeast ingredient is necessary.
3/4 cup granulated sugar
1 1/2 cups fresh rhubarb, chopped
3/4 cup butter
1 cup brown sugar, packed
4 eggs, medium size
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 cup buttermilk or 1 cup milk including 1 tbsp. vinegar or lemon juice
1 tsp. vanilla extract
3/4 cup nuts, chopped (optional) (pecans or walnuts)
In a bowl, combine the fresh rhubarb and the sugar, and set aside.
In another bowl, combine the flour, the baking soda and the baking powder, and set aside.
In a large bowl, cream the butter and the brown sugar, and beat in the eggs, (using an electric mixer), until mixture is light and fluffy.
Mix in the vanilla extract.
Add the flour mixture, and the buttermilk alternately to the egg mixture, continuing to mix on "low" speed just until combined. Do not over-mix.
Stir in the vanilla, nuts (optional) and rhubarb.
Pour into two greased medium size (9 x 5 x 3, approx.) loaf pans.
Bake at 325° f for 50 - 60 minutes, or until a toothpick inserted in the center comes out clean.
Note - I like to add (see images) a shield made ut of foil paper to protect the edges of the pie from becoming too dark or burning after the rhubarb bread has baked for about 30 minutes.
Allow to cool on a rack.
Simply Deliciously Delicious!
Did You Know?
Did you know that the easiest way to preserve your rhubarb harvest is to freeze the rhubarb?
Freezing rhubarb is a very quick and easy process, and well worth the effort.
Preserving your rhubarb by any method you choose will allow you to make rhubarb recipes all winter long!
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