Spring is here, and the rhubarb is growing strong! It’s time to bring some into the kitchen and make some baking magic with an awesome rhubarb bread. It’s hard to believe that a green plant can make such an incredible quick bread, but if you’ve never tried to make a homemade quick bread, this is the recipe to start your journey. The smell is amazing when it is baking.
Curious what rhubarb looks like when it’s growing? Here is one of my rhubarb plants, and it’s been growing for about 3 weeks and it’s already over 3 feet tall!
And this is the same plant with the leaves moved so you could see the actual stalks that we will be using in this rhubarb bread.
Nutritional Value Of Rhubarb
If you are hesitant about trying rhubarb because it’s an odd-looking plant, and you can’t imagine it’s value, let’s take a look at what this super plant contains. Rhubarb is packed with vitamins, minerals, organic compounds and other nutrients that keep your bodies healthy. It contains vitamin C, vitamin K, B complex vitamins, dietary fiber, calcium, potassium, manganese and magnesium. It also contains lutien, zeaxanthin and polyphenolic flavonoids like beta-carotene.
Health Benefits of Rhubarb
Here is a list of some of the health benefits of the rhubarb plant:
- promote weight loss
- stimulate bone growth
- improve digestion
- avoid neuronal damage
- boost skin health
- prevent cancer
- improve circulation
- improve metabolism
- prevent Alzheimer’s disease
- protect against some cardiovascular conditions
That’s all the good stuff for you, but I like to make it for the taste of spring. This bread is great to eat plain, but if you are feeling like adding something extra, a little bit of butter or softened cream cheese can make your slice of this quick bread a great dessert.
So let’s get to the recipe for rhubarb bread. No special equipment needed, I make it with a wooden spoon to keep it simple.
- 1 1/2 cup diced rhubarb (stems cut into approximately 1/8" pieces, discard the leaf)
- 1 cup sugar (sprinkle the sugar over the rhubarb and set aside while making the batter)
- 1 cup brown sugar
- 2/3 cup oil
- 1 cup sour milk (1 TBSP vinegar to 1 cup milk)
- 1 egg
- 2 1/2 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 cup walnuts (optional)
- Streusel Toppings (optional)
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 TBSP butter
- Mix brown sugar, oil, sour milk and egg together
- Add flour, salt, baking soda, and vanilla. Mix well.
- Add sugared rhubarb and nuts. Mix well.
- Pour into 2 - 9" by 5" greased and floured loaf pans.
- Combine Streusel toppings and sprinkle over the top of both breads. (optional)
- Bake at 325 degrees for 55 to 60 minutes or until done.