Rhubarb Ricotta Bread
Rhubarb Ricotta Bread offers a moist, tender crumb infused with the tartness of fresh rhubarb and a subtle almond flavor. The creamy ricotta adds richness, while slivered almonds provide a pleasant crunch. Perfect for breakfast or teatime, it pairs beautifully with a dusting of confectioners sugar and a hot cup of tea.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5 inch loaf pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, beat together melted margarine, ricotta cheese, milk, eggs, and almond extract.
- Add the ricotta mixture to the dry ingredients and stir just until blended.
- Fold in the chopped rhubarb and slivered almonds, if using.
- Scoop the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Sprinkle with confectioners sugar before serving.
Tips & Substitutions
For a lighter texture, make sure not to overmix the batter once the wet and dry ingredients are combined. If you don't have almond extract, vanilla extract can be a suitable substitute. You can also use Greek yogurt instead of ricotta for a tangier flavor. If rhubarb is unavailable, try adding diced strawberries for a different twist.
Serving Suggestions
This bread is delightful on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Consider serving it with a side of fresh berries or a light fruit salad. It also makes a great breakfast option alongside a cup of coffee or tea.
Storage & Reheating
Store leftover Rhubarb Ricotta Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice the bread and warm it in a toaster oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Ricotta Bread contains roughly 381 calories, with 7g protein, 53g carbohydrates, and 16g fat. It is a good source of calcium (18% of the Daily Value), protein (13% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 733mg per serving (32% 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, you can use frozen rhubarb! Just make sure to thaw and drain any excess moisture before adding it to the batter. This will help maintain the right consistency in the bread.
Is it possible to make this bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder and baking soda you use are also gluten-free to ensure the entire recipe adheres to gluten-free standards.
How can I enhance the flavor of the bread?
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. You can also incorporate zest from an orange or lemon for a refreshing citrus note that complements the rhubarb beautifully.
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).