Are you ready to bake something truly delightful? This Betty Crocker-inspired rhubarb bread recipe is a perfect blend of tart rhubarb and sweet, tender bread, making it an ideal treat for breakfast, brunch, or a comforting afternoon snack. It’s surprisingly easy to make, even for beginner bakers, and promises a taste of homemade goodness that will impress everyone. Let’s get started on this delicious journey into homemade cooking!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups chopped rhubarb (about 1 pound)
- ½ cup chopped walnuts or pecans (optional)
- 1 cup granulated sugar (for topping)
Instructions:
Step 1: Prepare the Rhubarb
Wash and chop the rhubarb into ½-inch pieces. This ensures even baking and distribution throughout the bread.
Step 2: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. This prevents sticking and ensures easy removal of the finished bread.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Step 4: Cream Butter and Sugar
In a large bowl, cream together the softened butter and 1 ¾ cups of granulated sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. This adds flavor and richness to the bread.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don’t overmix.
Step 7: Fold in Rhubarb and Nuts (Optional)
Gently fold in the chopped rhubarb and nuts (if using). Be careful not to overmix, as this can lead to a tough bread.
Step 8: Pour into Pan and Top with Sugar
Pour the batter into the prepared loaf pan. Sprinkle the remaining 1 cup of granulated sugar evenly over the top. This creates a delightful crunchy topping.
Step 9: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes, as ovens can vary.
Step 10: Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Tips for the Best Rhubarb Bread:
- Use fresh rhubarb: For the best flavor and texture, use fresh rhubarb.
- Don't overmix the batter: Overmixing can lead to a tough bread.
- Check for doneness: Use a wooden skewer or toothpick to check if the bread is done.
- Let it cool completely: Allowing the bread to cool completely before slicing prevents it from crumbling.
Variations:
- Lemon Rhubarb Bread: Add the zest of one lemon to the batter for a bright citrusy twist.
- Ginger Rhubarb Bread: Incorporate 1 teaspoon of ground ginger for a warm, spicy flavor.
- Streusel Topping: Instead of just granulated sugar, make a streusel topping with flour, brown sugar, butter, and oats for extra texture.
Nutritional Information (per slice, approximate):
- Calories: Around 250-300
- Fat: Around 10-12g
- Carbohydrates: Around 40-45g
- Protein: Around 3-4g
This delicious rhubarb bread is perfect for any occasion. Its simple yet elegant flavor profile makes it a versatile addition to your baking repertoire. Enjoy this easy recipe and the wonderful aromas that will fill your kitchen!