Sweet Rhubarb Bread Recipe Delight
A moist and tender quick bread packed with tangy rhubarb, sour cream, and vegetable oil for a perfectly balanced flavor. Lightly sprinkled sugar on top adds a contrast of texture.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 10-12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 cup granulated sugar (plus extra for sprinkling)
1/2 cup sour cream (full-fat or light)
1/2 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1 cup fresh rhubarb, finely chopped
1 teaspoon sesame seeds (optional, for sprinkling)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Chop rhubarb into 1/2-inch pieces; set aside.
In a bowl, whisk together flour, 1 cup sugar, baking powder.
In a separate bowl, mix sour cream, milk, vegetable oil until smooth.
Add eggs and vanilla extract, whisk until just combined.
Gently fold wet ingredients into dry ingredients until almost combined.
Stir in chopped rhubarb until no streaks remain.
Pour batter into prepared loaf pan.
Sprinkle a little extra sugar over the top (optional: sesame seeds).
Bake 55-65 minutes until golden and a toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Transfer to a wire rack to cool completely.
Notes
For vegan version: substitute non-dairy yogurt (no added sugar) for sour cream and use plant-based milk. Let batter rest 10 minutes before baking for a moister crumb.
High moisture content requires precise baking time – check 5-minute intervals after 50 minutes.
Store in an airtight container at room temperature for up to 3 days.
Find it online: https://elitesrecipes.com/sweet-rhubarb-bread-recipe-delight/