Go Back

Moist Rhubarb Bread

This moist rhubarb bread combines the sweet-tart flavor of fresh rhubarb with creamy sour cream, creating a delightful treat perfect for brunch or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup sour cream can substitute with Greek yogurt
  • 0.5 cup vegetable oil for moisture
  • 2 large eggs
  • 1.5 cups chopped fresh rhubarb the star of the show
  • 1 tsp vanilla extract to enhance flavors

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, ensuring it's well blended.
  3. In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined.
  5. Fold in the chopped rhubarb, ensuring it's evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for a few minutes before transferring it to a wire rack.
  3. Serve warm or toasted, optionally with butter.

Notes

Store at room temperature for up to 3 days in an airtight container, or freeze for longer storage. Enjoy within 3 months.