Description
Soft, moist bread with bursts of tart rhubarb in every bite, topped with a sweet, glossy glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 1/2 cups (150g) chopped rhubarb
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (115g) softened butter
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold the chopped rhubarb into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread.
Notes
For a softer rhubarb flavor, toss the rhubarb in a tablespoon of sugar before adding it to the batter. Ensure the bread cools completely before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
Keywords: rhubarb bread, sweet glaze, spring dessert, brunch recipe, easy baking