Description
This delightful moist rhubarb bread made with sour cream offers a unique blend of tartness and creaminess, perfect for breakfast or as a light dessert.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Whisk together the flour, baking soda, salt, and cinnamon in another bowl.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, avoid packing the flour and use fresh rhubarb. Check your oven temperature for precise baking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg