My husband and grandson just returned from a quick trip to Italy to check on things there. It is very odd for us not to be spending six months over the summer there, but when life changes happen, you make adjustments. We are now spending three months in the spring, and three months in the fall in Italy, which are wonderful times to visit Italy. In just over three weeks, my husband and I will be heading back to Umbria to spend a few months, to harvest our olives, and enjoy our Umbrian farmhouse.
To celebrate the return of the travelers, I made two loaves of very moist rhubarb quick bread. We are getting to the end of our rhubarb season, so I just wanted to use it once more in something sweet. My grandsons love rhubarb, so anything I make with it is always a hit. To make these loaves a little more unique, I added a streusel topping with adds a crunchy texture to the finished loaves. These loaves freeze well, though the topping will not be as crisp once the loaves thaw. These loaves are very moist with the addition of rhubarb and buttermilk and have a tender texture that is just lovely. Not too sweet, a slice of this rhubarb bread would be fantastic at breakfast with your morning cappuccino, or as a mid-day snack with a quick cup of espresso.
Deborah Mele 2019
- 2 Cups Sugar
- 1 Cup Unsalted Butter At Room Temperature
- 1 Cup Buttermilk
- 4 Large Eggs At Room Temperature
- 4 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Cups Fresh Rhubarb Diced
- 6 Tablespoons Brown Sugar
- 3 Tablespoons All-purpose Flour
- 3 Tablespoons Melted Butter
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Cup Finely Chopped Walnuts
- Preheat oven to 350 degrees F. and spray two 8 x 4 inch loaf pans with baking spray.
- In one bowl add the flour, baking powder, soda, and salt, then stir to mix.
- In another bowl, beat the butter and sugar with an electric hand mixer at medium speed until creamy and light.
- Add the buttermilk and blend until smooth, then add the eggs one at a time beating between each.
- Dump the dry ingredients into the wet, and beat on low speed just until mixed.
- Stir in the rhubarb.
- Divide the batter between the two pans.
- In another small bowl, stir together the topping ingredients, then sprinkle it over each loaf.
- Bake the loaves for about 60 minutes, or until a cake tester inserted into the center comes out cleanly.
- Cool 10 minutes, then remove from the pans and continue to cool on a wire rack.
- Slice and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 509 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 111mg Sodium: 313mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 2g Sugar: 40g Sugar Alcohols: 0g Protein: 8g