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Cinnamon Swirl Rhubarb Bread – That Skinny Chick Can Bake


This simple, tender Cinnamon Swirl Rhubarb Bread is tasty, moist, and balanced with a candy ribbon of cinnamon sugar and tart chunks of contemporary rhubarb.

Have you ever baked with rhubarb? It is a good starter recipe for a vegetable out there for a brief stint in the summertime. This Rhubarb Fast Bread is a scrumptious strategy to get your first style!

Loaf of Ciinnamon Swirl Rhubarb Bread on white platter.Loaf of Ciinnamon Swirl Rhubarb Bread on white platter.

Why You Should Make

  • It’s a scrumptious introduction to rhubarb in case you’ve by no means cooked with it.
  • If in case you have a flourishing rhubarb patch, you’ll be able to bake and freeze it for later in the summertime.
  • Making a fast bread is a heck of loads simpler than making a pie! Plus it’s scrumptious!

Reader Endorsement:

From Marji: It is a scrumptious manner to make use of rhubarb. I used frozen chunks (extra liquid drained away) from final 12 months’s crop. I made this twice within the final month. The second time I used to be out of milk and had to make use of half and half. No regrets. I didn’t make any changes for the additional butterfat and the loaf received a a lot increased rise. I didn’t swirl within the sugar/cinnamon on prime, however I want I had. The loaf raised a lot, the sugar spilled over the edges. Two huge thumbs up for this recipe.

Recipe Ideas

  • This recipe is greatest made with contemporary, in-season rhubarb. Frozen rhubarb will work, in fact, however it is going to be juicier and that might have an effect on the loaf’s texture.
  • PRO-Tip: Earlier than you even begin, examine the expiration date in your baking powder. It’s used a lot much less steadily than baking soda and most frequently expires whereas sitting in your pantry. If you wish to check its efficiency, put a spoonful in a cup of extremely popular water. Whether it is energetic, it’ll bubble vigorously. If it doesn’t, purchase a brand new can earlier than continuing.
  • Ensure to check for doneness with a toothpick in a couple of spots throughout the highest of the loaf. If there’s any batter on the toothpick, your bread will want further baking time. If it comes out clear, it’s accomplished!
  • PRO-Tip: Cool on a rack for 10 minutes, then take away the loaf from the pan. For those who launch it too early, it might collapse. And in case you wait too lengthy, it may possibly get caught.
  • You’ll lose a number of the topping when flipping the loaf out of the pan. PRO-Tip: Alternatively, you’ll be able to swirl within the topping with a desk knife or skinny spatula earlier than baking.

I grew up with a rhubarb patch in my yard. My mother would harvest and make her favourite rhubarb recipes, sometimes a sauce or pie. These Rhubarb Upside Down Muffins are a brand new household favourite! This tart vegetable is considered a fruit because it’s reworked right into a tender, candy addition to pies, crisps, tarts, and bread by counteracting with a beneficiant quantity of sugar.

I had my mother’s historical rhubarb bread recipe on a light index card, and I used that as a place to begin. I topped my first try with a streusel topping, however most of that fell off as I used to be slicing. The second batch was a compilation of a few recipes however fell brief on taste. It was including some cinnamon to the combo that lastly delivered!!

2 slices of rhubarb bread on a square white plate.2 slices of rhubarb bread on a square white plate.

The best way to Make

Like most fast bread or soda bread, there are a couple of tricks to comply with for profitable outcomes.

  1. First, prep your pan correctly. It’s best to grease, then mud with flour, or use an oil and flour non-stick cooking spray like Baker’s Pleasure. Place a small rectangle of parchment paper onto the underside of the greased pan and grease the highest as nicely.
  2. Prematurely, set out the egg and milk on the kitchen counter to take the chilliness off. This may make for simpler incorporation.
  3. Wash, trim, and chop your rhubarb and set it apart.
  4. Combine collectively the sugar topping combination and put aside.
  5. Whisk collectively the dry components in a big bowl.
  6. Whisk collectively the moist components in one other bowl.
  7. Add the moist combination to the dry combination and stir simply till it comes collectively. Don’t overmix; the batter shouldn’t be clean.
  8. PRO-Tip: Overmixing fast bread or muffin batter will trigger tunnels within the bread because it’s baking. It should nonetheless style good, however it received’t have the specified consistency.
  9. Combine within the rhubarb, and scrape half the batter into the ready pan.
  10. Sprinkle with half the cinnamon sugar, then add the remainder of the batter adopted by the remaining cinnamon sugar.
  11. Bake as directed. The timing will depend on your oven, so you have to to examine by inserting a toothpick into the center. It should come out clear when the bread is finished.
  12. Cool on a rack for 10-Quarter-hour earlier than eradicating the loaf from the pan.
  13. Totally cool on the rack, then wrap in plastic and refrigerate earlier than slicing.
2 slices of rhubarb bread on a round white plate.2 slices of rhubarb bread on a round white plate.

Steadily Requested Questions

What does rhubarb style like?

Rhubarb is a particularly tart vegetable that’s handled like a fruit. Because of this it sometimes is cooked with loads of sugar and paired with candy fruit like bananas, raspberries, strawberries, and apples.

Are rhubarb leaves toxic?

Sure, they include excessive ranges of oxalic acid which might trigger renal failure if giant quantities are ingested.

When is rhubarb season?

Rhubarb is greatest harvested in spring and early summer time. As summer time progresses, the stalks get woody and received’t style practically nearly as good because the youthful, extra tender stalks.

How do you retailer rhubarb bread?

Rhubarb bread will be saved at room temperature, well-wrapped in plastic wrap, or in an hermetic container. After 3-4 days, when you have any leftovers, freezing it’ll forestall it from getting stale.

Are you able to freeze rhubarb bread?

Sure, most fast bread freezes nicely. Ensure your loaf is nicely wrapped in plastic wrap and for additional safety, you’ll be able to place the wrapped bread in a freezer-safe Ziploc bag. It should hold nicely for as much as 3 months.

How else can rhubarb be eaten?

In addition to rhubarb bread and muffins, rhubarb is scrumptious in pie, crisps, crumbles, espresso desserts, sauces, and extra. Nearly any recipe that makes use of fruit will be made with rhubarb, though the sugar quantities will should be adjusted.

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Fast bread is a class of bread that doesn’t use yeast as a leavener. As an alternative, these baked items use baking soda and/or baking powder. They’re “fast” as a result of they don’t must “proof” or rise earlier than baking. Bread like banana bread and pumpkin bread, muffins, scones, and biscuits are all thought of fast bread.

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Elements

  • 1 ⅓ cups sugar, divided
  • 2 teaspoons floor cinnamon
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 1 cup giant diced rhubarb

Directions

    1. Preheat the oven to 350°.
    2. Grease a loaf pan with nonstick baking spray and line the underside with parchment paper. Put aside.
    3. Stir collectively ⅓ cup sugar and cinnamon in a small bowl. Put aside.
    4. Whisk collectively flour, baking powder, salt, and the remaining 1 cup of sugar in a big bowl.
    5. In one other bowl, whisk collectively the egg, milk, and oil.
    6. Add egg combination to flour combination. Stir with a rubber spatula till simply moistened. Don’t beat or overmix. Fold within the rhubarb.
    7. Scrape ½ of the batter into the loaf pan, then sprinkle with ½ of the cinnamon combination. Repeat by layering the remaining batter after which the cinnamon combination.
    8. Swirl the topping into the batter with an offset spatula, if desired (I didn’t).
    9. Bake till a toothpick inserted into the middle of the loaf comes out clear, about 1 hour.
    10. Place the pan on a cooling rack. After 10 minutes, take away the bread and let cool fully.
    11. Wrap bread with plastic wrap and chill for a couple of hours to assist make slicing simpler.

Notes

  • The baking time varies relying on the thickness of your loaf pan, your particular oven, the juiciness of the rhubarb, and so forth. So examine earlier than the baking time within the recipe and observe that it might take longer.
  • Might add ½ cup chopped nuts to the cinnamon combination.
  • Recipe tailored from AllRecipes.

Really helpful Merchandise

As an Amazon Affiliate and member of different affiliate applications, I earn from qualifying purchases.

Diet Info:

Yield:

12

Serving Measurement:

1 slice

Quantity Per Serving:

Energy: 234Complete Fats: 7gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 17mgSodium: 146mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 3g

Thatskinnychickcanbake.com often presents dietary data for recipes contained on this website. This data is supplied as a courtesy and is an estimate solely. This data comes from on-line calculators. Though thatskinnychickcanbake.com makes an attempt to supply correct dietary data, these figures are solely estimates.

Various elements corresponding to product varieties or manufacturers bought can change the dietary data in any given recipe. Additionally, many recipes on thatskinnychickcanbake.com advocate toppings, which can or is probably not listed as elective and dietary data for these added toppings just isn’t listed. Different elements could change the dietary data corresponding to when the salt quantity is listed “to style,” it isn’t calculated into the recipe as the quantity will differ. Additionally, completely different on-line calculators can present completely different outcomes.

To acquire probably the most correct illustration of the dietary data in any given recipe, it’s best to calculate the dietary data with the precise components utilized in your recipe. You’re solely liable for guaranteeing that any dietary data obtained is correct.


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