I have been a big fan of rhubarb since I was a young girl sampling rhubarb straight out of my Nana’s garden. I have tried growing rhubarb in my garden in Italy without success, so I often buy it in bulk when it comes in season and freeze what I do not use right away. I do not remember her baking with it, but she did use it to make jam and compotes that she served with different types of roasted meat.
I love using fresh or frozen rhubarb in my baking as it softens, and the tart rhubarb flavor mellows when baked. It does still retain a subtle tartness that is delicious in baked goods. This easy, quick bread is flavored with cinnamon which is my favorite spice to use in my baking.
This bread is very moist and can be enjoyed any time of the day. If you prefer, you could substitute one cup of the rhubarb with one cup of chopped fresh strawberries. This loaf will keep well wrapped fir up to 5 days, or freeze it for up to three months. I have doubled the recipe to make two loaves and froze one which also worked out great.
- 1/2 Cup (1 Stick) Unsalted Butter, At Room Temperature
- 1 Cup Sugar
- 1 Teaspoon Grated Orange Zest
- 1/3 Cup Sour Cream
- 2 Large Eggs At Room Temperature
- 1 3/4 Cup All-purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Salt
- 2 Cups Fresh or Frozen Rhubarb Cut Into 1/2-inch Pieces
- 1/3 Cup Finely Chopped Walnuts
- 3 Tablespoons Sugar
- 1/2 Teaspoon Ground Cinnamon
- Preheat oven to 350 degrees F.
- Spray a 8x4-inch loaf pan with baking spray.
- In a large bowl, using an electric hand mixer, beat together the butter, sugar, zest, and sour cream.
- Beat in the eggs until blended.
- In another bowl, stir together the flour, baking powder and soda, cinnamon, and salt.
- Add the flour mixture to the wet ingredients and use a wooden spoon to stir until mixed.
- Stir in the rhubarb.
- Scoop the batter into the prepared pan.
- In a small bowl, mix together the topping ingredients, then sprinkle the top of the loaf with the mixture.
- Bake for 50 to 55 minutes or until a cake tester or bamboo skewer inserted into the center comes out with moist crumbs.
- Cool 15 minutes then run a knife around the edges.
- Turn onto a wire rack and cool to room temperature before slicing.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 240mgCarbohydrates: 43gFiber: 2gSugar: 24gProtein: 5g