Rhubarb Bread Recipe with Sweet Glaze

Introduction

Have you ever tried baking with rhubarb? It’s such a unique ingredient, and it can give your baked goods a burst of both tart and sweetness. This rhubarb bread is not only a fun twist on traditional recipes, but it also fills your kitchen with a delicious aroma that reminds you of spring. The sweet glaze on top just makes it extra special!

When I first made this bread, I was a bit unsure about working with rhubarb. It can be tricky since it’s sour on its own, but once you mix it in with the right ingredients, it becomes a lovely addition. Honestly, the first loaf I made didn’t turn out so great, but I learned from it and got better the next time. Practice really does help!

Here’s a little kitchen tip: make sure to chop your rhubarb into small, even pieces. This helps it bake evenly and disperse nicely throughout the bread. You want little bites of rhubarb in every slice, right? And don’t forget to check if your oven is at the right temperature; that can really change how your bread bakes!

This rhubarb bread is a great treat any time of day. It’s perfect for breakfast with a cup of coffee, a snack in the afternoon, or even dessert after dinner. So, let’s get started and make something delicious together!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• 1 large egg
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb
• 1 tablespoon lemon juice
• 1 cup powdered sugar
• 2 tablespoons milk

Why You’ll Love This Recipe

This bread has a wonderful texture with just the right amount of softness and bite. You’ll enjoy how the rhubarb complements the sweetness of the glaze.

The flavor is a delightful mix of tart and sweet, making it interesting with every slice. You won’t get bored with this one!

It’s super easy to whip up. You’ll have a warm loaf ready to enjoy with just a little prep and time.

This bread also stores well for a few days. Just keep it in an airtight container so it stays fresh and ready to eat.

How to Make

1. Preheat your oven to 350°F. Grease a loaf pan to prevent sticking.
2. In a bowl, mix flour, baking powder, baking soda, and salt together until combined.
3. In another bowl, whisk together sugar, egg, oil, and vanilla until smooth and creamy.
4. Add the flour mixture to the wet ingredients. Fold in the chopped rhubarb and lemon juice gently.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake in the preheated oven for about 50-60 minutes, or until a toothpick comes out clean.
7. Once baked, let the bread cool in the pan for a few minutes before transferring it to a wire rack.
8. To make the glaze, mix powdered sugar and milk until smooth. Drizzle it over the cooled bread.

What to Serve With

You can enjoy this rhubarb bread as is, or slice it up and serve with butter. It adds a lovely creaminess with each bite.

A cup of hot tea or coffee pairs nicely with this bread. The flavors complement each other and make for a cozy snack.

For a little extra something, consider topping it with fresh fruit or whipped cream. It makes for an easy dessert option anytime.

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it before adding it to your batter to avoid extra moisture.

How do I store leftover bread?

To store leftover bread, keep it in an airtight container at room temperature for up to three days. You can also freeze it for longer storage.

Can I add nuts to this recipe?

Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch to the bread. Just fold them in with the rhubarb.