Rhubarb Bread
Use up fresh garden rhubarb in this soft and moist rhubarb bread. Buttery crumble gives this quick bread recipe a delicious sweet surprise!
Servings: 10
Calories: 363kcal
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups thinly sliced rhubarb
For the Crumble:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons salted butter (softened)
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the rhubarb gently into the batter.
- Pour the bread batter into a greased and floured 9"x5" bread pan.
- Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
- Spread the crumbs on top of the bread batter in the pan.
- Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- Store at room temperature in an airtight container.
Nutrition
Calories: 363kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 208mg | Fiber: 1g | Sugar: 26g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1.7mg