Why is my rhubarb bread dense?

Dense rhubarb bread is almost always caused by one of two things: too much flour or overmixing the batter. Too much flour from scooping rather than spooning into the measuring cup adds significantly more flour than the recipe intends. Overmixing develops gluten which produces a tough and heavy texture. Measure carefully by spooning the flour and mix only until just combined with no dry streaks visible.

Do I need to peel the rhubarb?

No. Rhubarb skin is thin and completely edible and does not need to be removed before baking. Simply wash, trim the ends, and chop into small pieces. The skin softens completely during baking and adds a slight pink color to the fruit pockets in the finished loaf.

Can I substitute buttermilk if I do not have any?

Yes. Make a quick buttermilk substitute by combining half a cup of regular whole milk with a teaspoon of white vinegar or fresh lemon juice. Stir and allow to sit for 5 minutes until the milk curdles slightly and looks somewhat lumpy. Use in the same quantity as the buttermilk specified. The result is virtually identical to using commercial buttermilk.

Rhubarb Bread Easy Moist Sweet Tangy Spring Loaf Recipe

Name: Rhubarb Bread The Most Moist and Tender Sweet Tart Spring Loaf You Will Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour spooned and leveled; 1 tsp Baking Soda; 1/2 tsp Salt; 1 tsp Ground Cinnamon optional; 2 large Eggs room temperature; 1 cup Granulated Sugar; 1/2 cup Vegetable Oil or Melted Butter; 1/2 cup Buttermilk or Regular Whole Milk; 1 tsp Vanilla Extract; 1 1/2 cups Fresh or Frozen Rhubarb chopped into small even pieces; 1/2 cup Chopped Walnuts or Pecans optional

Description

The most moist and tender Rhubarb Bread made with fresh rhubarb eggs oil and buttermilk in a simple one-bowl quick bread with warm cinnamon and a beautifully golden crust. An easy and completely delicious spring loaf recipe perfect for breakfast brunch or afternoon tea ready in 1 hour 15 minutes.

Ingredients

Scale

2 cups All-Purpose Flour spooned and leveled

1 tsp Baking Soda

1/2 tsp Salt

1 tsp Ground Cinnamon optional

2 large Eggs room temperature

1 cup Granulated Sugar

1/2 cup Vegetable Oil or Melted Butter

1/2 cup Buttermilk or Regular Whole Milk

1 tsp Vanilla Extract

1 1/2 cups Fresh or Frozen Rhubarb chopped into small even pieces

1/2 cup Chopped Walnuts or Pecans optional

Instructions

1. Preheat oven to 350°F. Grease and line a 9×5 inch loaf pan with parchment.

2. Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.

3. Whisk eggs and sugar in a large bowl 1 minute until smooth and slightly pale.

4. Add oil, buttermilk, and vanilla. Whisk until fully combined.

5. Add dry ingredients gradually and stir gently until just combined. Do not overmix.

6. Toss chopped rhubarb with 1 tsp flour to coat. Fold into batter with optional nuts in 3 to 4 strokes.

7. Pour into prepared pan and smooth the top.

8. Bake 55 to 65 minutes until golden and toothpick comes out clean.

9. Tent with foil if top browns too quickly before center is set.

10. Cool in pan 10 to 15 minutes then lift out and cool completely on wire rack before slicing.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: rhubarb bread, rhubarb quick bread, moist rhubarb bread recipe, easy spring loaf cake recipe