Irresistibly Moist Rhubarb Bread That You'll Love to Bake

This Rhubarb Bread offers a delicious sweet-tart flavor, perfect for breakfast or snacks, while accommodating gluten-free and egg-free options.

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Prep Time 10

Cook Time 1

Cooling Time 10

Total Time 1 20

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups all-purpose flour or gluten-free blend
1 cup granulated sugar adjust to taste
1 teaspoon baking powder ensure it's fresh
1 teaspoon baking soda helps bread rise
1/2 teaspoon salt to enhance flavor
1 teaspoon ground cinnamon can substitute nutmeg
2 large eggs or 1/4 cup applesauce
1/2 cup vegetable oil or melted butter
2 teaspoons vanilla extract or almond extract
1 cup fresh rhubarb, chopped can be frozen if thawed

For the Optional Topping

1 tablespoon brown sugar for a sweeter finish
2 tablespoons melted butter or non-dairy substitute

Equipment

9x5 inch loaf pan
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, mix the wet ingredients until smooth.
Combine the wet and dry mixtures until just combined.
Fold in the chopped rhubarb gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Experiment with adding nuts or chocolate chips for extra flavor.

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