Description
A tender and flavorful rhubarb bread infused with buttermilk, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups chopped fresh rhubarb
- 1 cup all-purpose flour
- 1 cup sugar (mix of white and brown)
- 1/2 cup buttermilk
- 1/4 cup neutral oil (or melted butter)
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 cup chopped walnuts (optional)
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, toss chopped rhubarb with a tablespoon of sugar and set aside.
- In another bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, and eggs; mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined, ensuring not to overmix.
- Gently fold in the rhubarb and walnuts (if using).
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Let cool before slicing and serving.
Notes
This bread is excellent the next day as the flavors meld together. Wrap it in plastic wrap to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg