Rhubarb Bread
This moist and flavorful Rhubarb Bread is the perfect mix of sweet and tangy—made with fresh rhubarb and simple pantry staples. A delicious way to use up extra rhubarb!
Servings 8
Calories 326kcal
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup + 1 tbsp brown sugar divided, light or dark brown sugar
- ¼ cup sugar
- ½ cup sour cream
- 1 ½ tsp vanilla extract
- 1 ½ cups chopped fresh rhubarb cut into ½ inch pieces
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk together the egg, oil, ½ cup brown sugar, sugar, sour cream, and vanilla until smooth and well combined.
- Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the chopped rhubarb.
- Spread the batter evenly into the prepared loaf pan. Sprinkle the top with 1 tablespoon of brown sugar.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with foil during the last 15 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Makes 1 loaf.
Nutrition
Calories: 326kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 185mg | Potassium: 137mg | Fiber: 1g | Sugar: 20g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg