Description
A moist and delicious Rhubarb Bread that balances tartness and sweetness, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1 teaspoon orange zest
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- ¾ cup milk
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 2 cups fresh rhubarb, diced
- ½ cup powdered sugar
- 2 to 3 tablespoons heavy whipping cream
- 1 to 2 drops orange oil
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine sugar, orange zest, vanilla, vegetable oil, milk, and eggs. Whisk to combine well.
- In a separate bowl, sift together flour, salt, and baking powder.
- Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 2 cups of diced rhubarb.
- Gently fold the flour mixture into the wet ingredients. Stir just until wet and dry ingredients are combined. Lumps and streaks of flour in the batter are fine.
- Mix rhubarb into the batter to distribute evenly, but do not overmix.
- Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
- Bake for 55 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.
- Whisk together the ingredients for the glaze. Drizzle the glaze over the bread.
Notes
- Do not overmix the batter after adding rhubarb for a better texture.
- The bread can be stored in an airtight container for several days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg