Description
A delightful bread that combines tart rhubarb with warm cinnamon and nutmeg flavors, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped fresh rhubarb
- 2 tablespoons brown sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, then add the sour cream and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Gently fold in the chopped fresh rhubarb.
- Pour the batter into the prepared loaf pan and smooth the top.
- Mix the brown sugar and cinnamon together, then sprinkle it evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature; pairs well with butter and a cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cinnamon Rhubarb Bread, Baking, Quick Bread, Dessert, Spring Recipes