Ricotta Rhubarb Bread*
A moist, flavorful bread combining the tartness of rhubarb with creamy ricotta, topped with almonds for added texture—perfect for brunch or teatime enjoyment.
Ingredients
Instructions
- 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 a greased and floured 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Remove from the pan and cool completely before slicing.
- Keep in an airtight container; slices taste better the next day.
Tips & Substitutions
For added moisture, consider substituting half of the ricotta with Greek yogurt. If rhubarb isn't available, you can use chopped strawberries or apples for a different flavor. Make sure to finely chop the rhubarb to ensure it blends well into the batter. Additionally, you can replace slivered almonds with walnuts or pecans for a nutty twist.
Serving Suggestions
This Ricotta Rhubarb Bread pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. Serve it with a dollop of whipped cream or a light cream cheese spread for added richness. For a delightful dessert, consider serving slices alongside fresh strawberries or a scoop of vanilla ice cream.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, freeze slices in a freezer bag, separating them with parchment paper. To reheat, simply toast slices in a toaster or warm them in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Ricotta Rhubarb Bread* contains roughly 338 calories, with 5g protein, 48g carbohydrates, and 15g fat. It is a good source of calcium (17% of the Daily Value), iron (15% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1369mg per serving (60% 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 instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just ensure to thaw and drain any excess moisture before adding it to the batter, as this will help maintain the right consistency in the bread.
What can I substitute for margarine?
If you prefer, you can substitute the margarine with an equal amount of unsalted butter or coconut oil. Both options will provide a rich flavor and moisture to the bread.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it pulls out with wet batter, give it a few more minutes in the oven. Keep an eye on the top; if it browns too quickly, cover it with foil.
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).