Rhubarb bread is a delightful quick bread that combines the tartness of rhubarb with a moist, tender crumb, making it perfect for breakfast, a snack, or dessert. Incorporating ingredients like buttermilk, sour milk, or Greek yogurt not only enhances the bread’s flavor but also contributes to its moist texture.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk, sour milk, or Greek yogurt
2 cups diced rhubarb
Optional Streusel Topping:
1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cubed
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, using an electric mixer or by hand, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
Alternate adding the dry ingredient mixture and the buttermilk (or sour milk or Greek yogurt) to the butter-sugar-egg mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold the diced rhubarb into the batter until evenly distributed.
If you choose to use the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Pour the batter into the prepared loaf pan, spreading it evenly, and sprinkle the streusel topping over the batter if using. Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
FAQs
Can I use frozen rhubarb?
Yes, frozen rhubarb can be used. Ensure it’s thawed and excess moisture is drained before adding it to the batter.
What can I use if I don’t have buttermilk?
If buttermilk isn’t available, you can use sour milk or Greek yogurt. To make sour milk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill it with milk to reach 1 cup. Let it sit for about 5 minutes before using.
How should I store rhubarb bread?
Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, consider freezing the bread for up to 3 months.
Can I add nuts or other fruits to the bread?
Absolutely! Chopped nuts like walnuts or pecans, or even fruits like strawberries, can be folded into the batter for added texture and flavor.
Is the streusel topping necessary?
The streusel topping adds a sweet, crunchy texture to the bread but is optional. The bread is delicious with or without it.
Enjoy this moist and flavorful rhubarb bread with your choice of buttermilk, sour milk, or Greek yogurt. Each variation offers a unique taste and texture, making this recipe versatile and delightful.
