Rhubarb Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon lemon juice
- 1 cup milk
- 1/2 cup chopped walnuts
- 2/3 cup vegetable oil
- 1 1/2 cups brown sugar
- 1 1/2 cups chopped rhubarb
- 1/4 cup brown sugar
- 1 tablespoon butter melted
- Carbohydrate 507.304488967812 g
- Cholesterol 271.276562516685 mg
- Fat 175.180122368806 g
- Fiber 8.22398341572615 g
- Protein 28.7105543986122 g
- Saturated Fat 69.4755616755424 g
- Serving Size 1 1 - 9x5 inch loave (964g)
- Sodium 2839.34679439071 mg
- Sugar 499.080505552086 g
- Trans Fat 10.100659793705 g
- Calories 3643 calories
My recent discovery of rhubarb bread was a delightful culinary surprise. This springtime treat not only showcases the vibrant flavors of fresh rhubarb but also creates a soft and satisfying loaf that is perfect for family gatherings or cozy breakfasts.
The first impression of rhubarb bread is its enticing aroma, a harmonious blend of sweet rhubarb and warm spices. With each bite, the taste buds are tantalized by the tartness of the rhubarb, balanced by the subtle sweetness of the brown sugar and the comforting warmth of cinnamon. The texture is equally delightful, with a tender crumb that melts in the mouth and a satisfying chewiness from the chopped nuts. Whether enjoyed on its own or slathered with a generous layer of butter, rhubarb bread is a culinary experience that will leave you craving more. So, if you're looking for a unique and delicious way to celebrate the arrival of spring, give rhubarb bread a try. Your taste buds will be grateful, and your family and friends will be begging for more!
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a small bowl, stir together milk, lemon juice, and vanilla; let stand for 10 minutes.
- In a large bowl, mix together 1 1/2 cups brown sugar, oil, and egg. Combine the flour, salt, and baking soda, stir into the sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
- In a small bowl, combine 1/4 cup brown sugar, cinnamon, and butter. Sprinkle this mixture over the unbaked loaves.
- Bake in preheated oven for 40 minutes, until a toothpick inserted into the center of a loaf comes out clean.
