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Rhubarb Bread

Rhubarb Bread

  • Author: Kevin
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (8 slices) 1x
  • Diet: Plant-Based

Description

This Rhubarb Bread is a moist and flavorful treat that perfectly balances the natural tartness of fresh rhubarb with warm sweetness. Made with simple, natural ingredients including plant-based yogurt and vegetarian Worcestershire sauce, this easy-to-make loaf is ideal for breakfast, snacks, or light dessert. It offers a tender crumb and a vibrant flavor profile that is both comforting and refreshing.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup natural brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Optional spices: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom

Wet Ingredients

  • 1 cup fresh rhubarb, finely chopped
  • 1/2 cup plant-based (dairy/cheese) yogurt
  • 1/4 cup vegetable oil
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (natural)

Optional Add-ins

  • 1/2 cup chopped nuts or seeds (such as pumpkin or sunflower)

Instructions

  1. Prepare the Rhubarb: Wash and finely chop fresh rhubarb pieces. Set aside while gathering the remaining ingredients to allow flavors to meld.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, natural brown sugar, baking powder, baking soda, and any optional spices. Stir well to evenly distribute all dry components.
  3. Combine Wet Ingredients: In a separate bowl, whisk together plant-based (dairy/cheese) yogurt, vegetable oil, vegetarian Worcestershire sauce, apple cider vinegar, and natural vanilla extract until smooth.
  4. Blend Wet and Dry: Slowly add the wet mixture to the dry ingredients, stirring gently to combine without overmixing. The batter should remain lumpy but well incorporated.
  5. Fold in Rhubarb and Nuts: Gently fold in the chopped rhubarb and optional nuts or seeds until evenly dispersed throughout the batter.
  6. Bake to Perfection: Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool for 10-15 minutes in the pan before transferring to a rack to cool completely.

Notes

  • Use fresh rhubarb for best flavor and texture.
  • Do not overmix the batter to keep the bread tender and moist.
  • Begin testing for doneness at 50 minutes to avoid overbaking.
  • Use room temperature ingredients to encourage even rising.
  • Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
  • Slice and freeze pieces separated by parchment paper; thaw at room temperature or toast directly from frozen.
  • Reheat slices in a toaster oven or microwave for enhanced softness and aroma.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: rhubarb bread, plant-based bread, moist bread, easy baking, fruit bread, vegan bread, vegetarian Worcestershire sauce

Find it online: https://yumwayrecipes.com/rhubarb-bread/