What kind of rhubarb should I use for rhubarb bread?

Look for firm, crisp stalks with vibrant red color. Avoid rhubarb with blemishes, soft spots, or leaves (as they can be bitter).

Do I need to peel rhubarb before using it?

No, peeling rhubarb is not necessary. Simply wash the stalks, trim the ends, and chop them into bite-sized pieces.

My rhubarb is a little too tart. How can I adjust the sweetness in the bread?

The sugar in this recipe should account for the tartness of the rhubarb. If you're worried about tartness, feel free to add a few more tablespoons of sugar.

My bread turned out dry or dense. What went wrong?

Overmixing: Overmixing the batter can develop the gluten in the flour, leading to a tough and dry texture. Mix just until the ingredients are combined. Overbaking: Check the bread a few minutes before the recommended baking time. Once a toothpick inserted into the center comes out with a few clinging crumbs, it's done. Incorrect oven temperature: Ensure your oven is preheated to the correct temperature before baking.

How can I store leftover rhubarb bread?

Wrap leftover bread tightly in aluminum foil and store it refrigerated for up to 10 days. You can also freeze it for longer storage.

Rhubarb Bread

Rhubarb Bread (Light & Fluffy!)

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5 from 3 reviews

This rhubarb bread recipe is the best! Tender and fluffy, it’s flecked with sweet tart rhubarb and sprinkled with a crunchy streusel topping.

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 slices 1x
Category: Baking
Method: Baked
Cuisine: Baked
Diet: Vegetarian

Ingredients

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For the bread

2 cups rhubarb, finely diced
2 cups [280 g] all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup granulated sugar
3/4 cup buttermilk
5 tablespoons unsalted butter, melted
1/3 cup neutral oil
2 eggs
1 teaspoon vanilla extract

For the streusel topping

1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
Optional: 1/4 teaspoon orange zest
2 tablespoons unsalted butter, room temperature

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Instructions

Preheat the oven to 350°F.
Chop the rhubarb and set it aside. Grease a 9 x 5-inch aluminum loaf pan with butter.
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Make the streusel: In a small bowl, mix the sugar, all-purpose flour, cinnamon, and optional orange zest. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add 1 2/3 cups of the diced rhubarb and fold it in with a spatula, taking care not to overwork the batter.
Pour the batter into the prepared pan. Sprinkle the top with 1/3 cup of the chopped rhubarb, then sprinkle evenly with the streusel.
Place in the oven, adding a baking sheet on the rack underneath. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes.
Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store wrapped in aluminum foil and refrigerated for up to 10 days: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

Find it online: https://www.acouplecooks.com/rhubarb-bread/