Description
A delightful loaf combining sweet and tart rhubarb with a buttery glaze, perfect for snacks, brunch, or tea time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup rhubarb, chopped
- 1/4 cup powdered sugar
- 1 tablespoon milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix together flour, baking powder, baking soda, and salt in a large bowl.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chopped rhubarb gently for even distribution.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together powdered sugar and milk for the glaze, then drizzle it over the cooled bread.
Notes
Use fresh rhubarb for best results and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg