Rhubarb Bread
This rhubarb Bread is made with buttermilk for an ultra tender crumb. The bread is loaded with chunks of fresh or frozen rhubarb and is topped with crackly cinnamon sugar crust. This recipe makes one 9"x 5" loaf.
slices
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Ingredients
Topping
- 1 oz granulated sugar (2 tablespoons)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
Batter
- 8 oz rhubarb (cut into ½" cubes, about 2 cups)
- 12 ½ oz all purpose flour (2 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 6 oz granulated sugar (¾ cup)
- 2 large eggs
- 8 oz buttermilk (1 cup)
- 5 oz vegetable oil (⅔ cup)
Instructions
Make the Topping
- Combine 1 oz granulated sugar, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground ginger in a small bowl. Set aside while you mix the batter.
Make the Batter
- Toss 8 oz rhubarb pieces with 2 teaspoons of flour. Set the bowl aside while you make the batter.
- Preheat the oven to 350 °F. Butter a 9"x5" loaf pan then line the pan with parchment paper to make a sling (see process photos). If you don't have parchment paper, butter and flour the pan.
- Place 12 ½ oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and 6 oz granulated sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 8 oz buttermilk, and 5 oz vegetable oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the flour is incorporated. Remove 1 cup of the batter from the bowl and spread it into the bottom of the prepared pan. Fold the rhubarb into the rest of the batter and dollop it over the batter in the pan. Spread to level the batter then use the tip of a small spatula to make a channel down the center of the loaf (see process photos).
- Sprinkle the spiced sugar topping over the batter.
- Bake the loaf on the bottom rack of the oven until it is well risen and browned and a toothpick inserted in the center of the loaf comes out clean, about 60 minutes.
- Cool the loaf in the pan for at least 10 minutes. Use the paper sling to lift the loaf out of the pan. Cool to room temperature before serving.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!