Description
This Sweet Rhubarb Bread combines the tartness of rhubarb with sweet notes, creating a delightful homemade treat.
Ingredients
Scale
- 1 cup granulated sugar
- ½ cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped rhubarb
Instructions
- Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by lining it with parchment paper or spraying it with baking spray.
- Combine the sugar, milk, sour cream, oil, eggs, and vanilla extract in a large mixing bowl. Whisk until smooth.
- Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until there are a few streaks of flour, then fold in the chopped rhubarb.
- Transfer the batter into your prepared loaf pan. Smooth the top and sprinkle extra sugar on top. Bake for 55-65 minutes until golden brown and a toothpick comes out clean.
- Cool the bread completely in the pan on a wire rack.
Notes
- Store leftovers in an airtight container at room temperature.
- This bread can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg