Rhubarb Bread
A moist and flavorful rhubarb bread that combines tart rhubarb with warm spices and nuts. Perfect for breakfast or snack, it offers a delightful balance of sweetness and tang, with a tender crumb and crunchy walnut texture, appealing to those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Beat eggs, brown sugar, oil, and vanilla until thick and foamy.
- Stir in rhubarb and chopped walnuts.
- Mix flour, baking powder, baking soda, nutmeg, allspice, and cinnamon.
- Add to the rhubarb mixture and stir until just blended.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat and all-purpose flour. If you don't have walnuts, pecans or almonds can be good substitutes. Adding a pinch of salt can enhance the flavors. Ensure your rhubarb is fresh and not overly fibrous for the best results. For a twist, you might try adding a cup of mini chocolate chips for a hint of sweetness.
Serving Suggestions
Rhubarb bread is delicious on its own but can be served with a dollop of whipped cream or a smear of cream cheese for added richness. Pair it with a cup of tea or coffee for a delightful afternoon treat. This recipe also pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store leftover rhubarb bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds until slightly warm. This will help revive the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Bread contains roughly 496 calories, with 4g protein, 59g carbohydrates, and 18g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 849mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb can be used in this recipe. Just make sure to thaw and drain excess moisture before adding it to the batter. This will help prevent the bread from becoming too watery. If you're using fresh rhubarb, ensure it's finely chopped for even distribution in the batter.
How can I tell when the bread is done baking?
To check if the rhubarb bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes. Remember, every oven is different, so keep an eye on it as it bakes.
Can I make this bread gluten-free?
Absolutely! To make gluten-free rhubarb bread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help ensure the bread has the right structure. Additionally, check that all other ingredients, like baking powder and baking soda, are gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).