Oh, quick breads! They’re just the best, aren’t they? So fuss-free, so delicious, and just perfect for those lazy weekend mornings. And when you add rhubarb? Pure magic! I’m so excited to share my recipe for the Best Ever Rhubarb Quick Bread For Brunch Delight with you. This loaf has a lovely tang from the rhubarb that cuts through the sweetness so beautifully. It’s honestly my go-to when I want something special for brunch without a ton of effort. I first whipped this up one spring afternoon when I found myself with a whole bunch of rhubarb from my little garden patch and suddenly, family was on their way over! It was an instant hit!

Why This Best Ever Rhubarb Quick Bread is a Brunch Delight

Okay, so why is this Best Ever Rhubarb Quick Bread For Brunch Delight just SO darn good? Let me count the ways!

Speedy Prep: Seriously, you can have this mixed up and in the oven in about 15 minutes flat. Perfect for when you need a delicious addition to brunch in a hurry!
Incredible Flavor: That bright, tangy rhubarb perfectly balances the sweet, buttery bread. It’s not too sweet, just absolutely lovely.
Super Easy: No fancy techniques here! Just a few bowls and a whisk, and you’re golden.
So Versatile: It’s amazing on its own, but a little smear of cream cheese or a drizzle of glaze? Divine!

Gather Your Ingredients for the Best Ever Rhubarb Quick Bread

Alrighty, let’s get everything ready for our Best Ever Rhubarb Quick Bread For Brunch Delight! You’ll want to grab these things before you start. Using good quality ingredients really does make a difference, especially the rhubarb – try to get it fresh if you can. It just has the best zing!

2 cups all-purpose flour (just your regular kind is perfect)
1 teaspoon baking soda (for that lovely lift!)
1/2 teaspoon salt (balances all the sweetness)
1 cup granulated sugar (for sweetness, but not *too* sweet)
1/2 cup unsalted butter, softened (make sure it’s soft, not melted, trust me!)
2 large eggs (room temperature is best if you remember)
1 teaspoon vanilla extract (don’t skip this!)
1 cup chopped fresh rhubarb (tip: chop it into about half-inch pieces)
1/4 cup milk (whole milk gives the best richness)

Step-by-Step Guide to Making Your Rhubarb Quick Bread

Now for the fun part! Making this Best Ever Rhubarb Quick Bread For Brunch Delight is super easy. Just follow these steps and you’ll have a warm, delicious loaf in no time. This recipe is so forgiving, perfect for even beginner bakers!

Preparing Your Pan and Oven

First things first, get that oven preheated to 350°F (175°C). While it’s warming up, grab your trusty 9×5 inch loaf pan. Give it a good grease and then a light dusting of flour. This little step is a lifesaver and stops your beautiful bread from sticking!

Combining Dry Ingredients

In a decent-sized bowl, just whisk together your flour, baking soda, and salt. A good whisking here makes sure everything is perfectly blended, so you don’t get any surprise bites of baking soda!

Creaming Butter and Sugar

Now, in a separate bowl, it’s time to cream the softened butter and sugar. You want to beat them together until it’s nice and light, almost fluffy. This is where so much of the bread’s tender texture comes from, so don’t skimp on this step!

Incorporating Eggs and Vanilla

Beat in your eggs, one at a time, making sure each one is fully mixed in before adding the next. Then, stir in that lovely vanilla extract. You can already start to smell the deliciousness!

Alternating Dry and Wet Ingredients

This is a classic quick bread technique that really works. You’ll add about a third of the dry ingredients to the butter mixture, then half of the milk, then another third of the dry, the rest of the milk, and finish with the last of the dry ingredients. Mix *just* until everything is barely combined. Seriously, overmixing is the enemy of a tender quick bread, so stop as soon as you don’t see streaks of flour.

Folding in the Rhubarb

Now, gently fold in your chopped rhubarb. I like to do this with a spatula. Just a few gentle folds to get it distributed evenly throughout the batter. You don’t want to mash it or overmix!

Baking Your Best Ever Rhubarb Quick Bread

Pour all that lovely batter into your prepared pan. Smooth the top a bit and pop it into the preheated oven. Bake for about 50 to 60 minutes. The best way to know it’s done? Stick a wooden skewer or a thin knife into the center. If it comes out clean, you’re golden! For more quick baking tips, check out this guide.

Cooling and Serving

Let the bread cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Slicing into it while it’s still warm is divine, maybe with a little butter!

Tips for the Ultimate Rhubarb Quick Bread Experience

Want to make sure your Best Ever Rhubarb Quick Bread For Brunch Delight is absolutely perfect every single time? I’ve picked up a few tricks over the years that really make a difference. Little things, you know, but they elevate your baking!

Don’t Overmix! This is my number one rule for quick breads. Seriously, once you add the dry ingredients to the wet, just mix until it’s *barely* combined. A few little flour streaks are totally fine. Overmixing makes quick bread tough, and nobody wants that!
Spice it Up: While the basic recipe is delicious, I sometimes like to add about 1/4 teaspoon of cinnamon to the dry ingredients. It adds this warm, cozy undertone that’s just lovely with the tart rhubarb, especially if I’m serving it on a cooler morning. It’s a little variation that feels special.
Rhubarb Prep is Key: Make sure your rhubarb is chopped into relatively uniform pieces, about half an inch is great. Too big and you might get large chunks, too small and it can get mushy. Also, if your rhubarb stalks are really thick and fibrous, just give them a quick peel with a vegetable peeler before chopping.
Fresh is Best: I know this might not always be possible, but fresh rhubarb truly has the most vibrant flavor and texture. If you *do* have to use frozen, make sure to thaw it completely and drain it really, really well. You don’t want extra water diluting your batter. I find frozen rhubarb can sometimes make the bread a bit denser, so keep that in mind!
Testing for Doneness: Always trust the skewer test! Even if the top looks golden brown, the inside might still be a little wet. A skewer is your best friend here to ensure it’s baked through. If you love rhubarb desserts, you should also check out my amazing rhubarb cookies – they’re addictive!

Ingredient Notes and Substitutions

So, about those ingredients for our amazing Best Ever Rhubarb Quick Bread For Brunch Delight! While the recipe as written is pretty fantastic, let’s chat about a couple of things. Rhubarb itself is the star, and fresh is always my first choice because it has that perfect tartness and a lovely texture. If fresh isn’t available, frozen rhubarb works in a pinch! Just make sure to thaw it completely and pat it super dry with paper towels before adding it to the batter. You don’t want extra moisture making things soggy. As for sweeteners, while granulated sugar is what I use, you could experiment with a mix of granulated and a little brown sugar for deeper flavor, or even a touch of maple syrup, though that might change the texture a bit.

Frequently Asked Questions About Rhubarb Quick Bread

Got questions about this delicious Best Ever Rhubarb Quick Bread For Brunch Delight? I’ve got you covered! Here are some common things people ask:

Can I make this gluten-free?

You sure can try! I haven’t personally tested it extensively, but you could likely substitute a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as GF flours can be a bit finicky. Definitely let me know how it turns out if you give it a go!

How long does this rhubarb quick bread stay fresh?

This bread stays wonderfully moist for about 3-4 days when stored properly. I like to wrap the cooled loaf tightly in plastic wrap or pop it into an airtight container at room temperature. If it’s really warm where you live, you might want to pop it in the fridge after the first day, though it can dry it out a bit.

What can I serve with this rhubarb quick bread?

Oh, so many things! It’s absolutely divine on its own, especially when it’s still a little warm with a smear of butter. But if you want to jazz it up for brunch, try a dollop of cream cheese, a drizzle of honey, or even some Greek yogurt and a few fresh berries. It’s also amazing toasted!

Can I use frozen rhubarb instead of fresh?

Yes, absolutely! If you’re using frozen rhubarb for your quick bread, just make sure to thaw it completely first. Then, give it a really good drain and gently pat it dry with paper towels before folding it into the batter. Excess moisture can make your bread soggy, so this step is super important!

Can I add anything else to the batter?

You bet! While I love this recipe just as it is, you could certainly add about 1/4 teaspoon of cinnamon to the dry ingredients for a warm spice note. Some folks also like to add a handful of chopped nuts, like walnuts or pecans, for a little crunch. Just remember not to overmix!

Estimated Nutritional Information

Just a heads-up, the nutrition info for this Best Ever Rhubarb Quick Bread For Brunch Delight is an estimate, of course! Things can vary a bit depending on your exact ingredients and how big you slice it. But for a rough idea, one slice generally has around:

Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g

It’s a pretty balanced slice of deliciousness!

Share Your Brunch Delight!

Now that you’ve hopefully baked up a storm of this amazing Best Ever Rhubarb Quick Bread For Brunch Delight, I’d absolutely LOVE to hear what you think! Did it become a go-to for your brunch table? Did you add any fun twists? Please drop a comment below and let me know – your feedback makes my day! And if you share photos on Insta, tag me so I can see your gorgeous creations!

Best Ever Rhubarb Quick Bread

Author: faironplay.com
Total Time: 75 min
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious rhubarb quick bread perfect for brunch.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb
1/4 cup milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, cream together the sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
Ensure your rhubarb is fresh for the best taste and texture.

Prep Time: 15 min
Cook Time: 60 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: rhubarb bread, quick bread, brunch, breakfast, easy baking, fruit bread