Okay, let’s talk brunch. If you’re anything like me, the weekend means slowing down, maybe a little bit of sunshine (fingers crossed!), and, of course, some seriously delicious food. And when it comes to brunch, nothing quite hits the spot like a warm, fragrant quick bread. But not just any quick bread – we’re talking about the Best Ever Rhubarb Quick Bread For Brunch Delight. Trust me, this recipe is a game-changer. It’s ridiculously easy to whip up, bursting with that perfect sweet-tart rhubarb flavor, and just *begs* to be slathered with a little butter. I remember the first time I made this; the aroma filled my whole kitchen, and my family practically mobbed me before it even had a chance to cool completely. It’s that good!

Why This Best Ever Rhubarb Quick Bread Is Perfect For Brunch

So, why is this rhubarb quick bread my go-to for weekend mornings? It’s a no-brainer, really! Here’s the lowdown:

Speedy Baker: Seriously, this comes together in minutes. You can even prep it the night before if you’re feeling super organized. Perfect for when you want something special without a ton of fuss.
Foolproof Flavor: That amazing balance of sweet and tart from the rhubarb is just divine. It’s not overly sweet, which I love, and it stays wonderfully moist thanks to that fabulous rhubarb.
Brunch Hero: It’s just plain pretty, isn’t it? That pop of pink from the rhubarb makes it look fancy enough for guests, but it’s casual enough for your everyday breakfast too. Slice it warm with butter, and you’ve basically won the weekend.

Gather Your Ingredients for the Best Ever Rhubarb Quick Bread

Okay, before we dive into the magic of making this bread, let’s make sure you’ve got everything you need. This recipe is pretty straightforward, but using the right stuff makes all the difference. Here’s what you’ll need:

2 cups all-purpose flour – just your standard baking kind works great!
1 teaspoon baking soda – this is what gives our quick bread its lovely lift.
1/2 teaspoon salt – to balance out all that fruity goodness.
1 cup granulated sugar – don’t worry, the rhubarb cuts through it perfectly!
1/2 cup unsalted butter, softened – make sure it’s soft, not melted! It should give a little when you press it.
2 large eggs – these help bind everything together.
1 teaspoon vanilla extract – because vanilla makes everything better, right?
1 cup chopped fresh rhubarb – mine’s usually cut into about half-inch pieces.
1/4 cup milk – any kind works, whole milk gives a richer texture though!

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

Alright, let’s get baking! This is where the magic really happens, and trust me, it’s simpler than you think. I’ve made this quick bread so many times, and each time I’m still amazed at how easily it comes together and how incredible it smells while it’s in the oven. Grab your apron, and let’s get this done!

Preheating and Pan Preparation

First things first, we need to get that oven nice and toasty. Preheat it to 350°F (175°C). While that’s heating up, grab your trusty 9×5 inch loaf pan and give it a good grease and flour. This is super important – nobody wants their beautiful bread stuck in the pan! I like to use a bit of butter and then dust it with flour, tapping out any extra. It’s a classic for a reason, folks.

Mixing the Dry and Wet Ingredients for Your Rhubarb Quick Bread

Now, let’s deal with the batter. In a big bowl, whisk together your flour, baking soda, and salt. Whisking helps break up any little lumps and makes sure everything is evenly distributed. In a separate bowl – this is key for a tender crumb – you’ll cream together that softened butter and granulated sugar until it’s nice and fluffy. It should look light and airy. Beat in your eggs one at a time, then stir in that lovely vanilla extract. Now, for the alternating bit: gradually add the dry ingredients to the wet, mixing them with the milk. Start and end with the dry stuff. What you want is a batter that’s just combined; don’t go crazy mixing here, or you’ll end up with a tough bread!

Incorporating the Rhubarb and Baking

This is where our star ingredient comes in! Gently fold in that chopped fresh rhubarb. You don’t want to mash it, just distribute it evenly throughout the batter. Pour this gorgeous mixture into your prepared loaf pan, making sure it’s spread out nicely. Pop it into your preheated oven and let it bake for about 50 to 60 minutes. How do you know it’s done? The best way is the skewer test: just insert a wooden skewer or a thin knife into the center. If it comes out clean, with no wet batter clinging to it, it’s ready! If there are just a few moist crumbs, that’s perfect. If it’s still goopy, give it a few more minutes and check again. You can also peek at the sides; if the bread is starting to pull away from the pan, that’s another good sign. If you’re curious about other rhubarb bakes with a lovely glaze, you might enjoy this lemon rhubarb bread recipe!

Cooling and Serving Your Best Ever Rhubarb Quick Bread

This is the hardest part – waiting! Once it’s out of the oven, let the bread cool in the pan for about 10 minutes. This little pause helps it firm up so it doesn’t fall apart when you try to get it out. After those 10 minutes, carefully invert the pan onto a wire rack and let it cool completely. I know, I know, the smell is torture! But it’s worth it. Once it’s cooled, slice it up generously. It’s absolutely divine served slightly warm with a smear of butter, or even just at room temperature. It’s perfect with a cup of coffee or tea, or as part of a lovely brunch spread.

Tips for the Best Ever Rhubarb Quick Bread

Okay, so you’ve got the recipe, you’ve got the ingredients, but what takes this rhubarb quick bread from ‘good’ to truly ‘best ever’? It’s all in the little details and a few tricks I’ve picked up over the years! Don’t worry, I’m happy to spill the beans so yours turns out perfectly moist and bursting with flavor every single time. You’ll be a rhubarb baking pro in no time!

Choosing and Preparing Rhubarb

When you’re picking out your rhubarb, look for stalks that are firm and bright red, or a nice pink. Avoid anything that’s wilted or mushy. And when it comes to prepping, it’s super simple: just trim off the very ends and any tough, fibrous bits. Then, chop it up into roughly half-inch pieces. Don’t worry if it releases a little juice; that’s good stuff!

Ingredient Substitutions and Variations

While this recipe is pretty darn perfect as is, I love playing around! If you want a little extra warmth, a pinch of cinnamon folded in with the dry ingredients is amazing. This bread is also fantastic if you add about a third of a cup of chopped walnuts or pecans when you fold in the rhubarb. And if you don’t have regular milk, almond or oat milk works too! I’ve even used a touch of maple syrup instead of some of the sugar in a pinch, but honestly, the granulated sugar really lets that rhubarb shine. If you’re looking for other moist baked goods, this moist banana bread is another winner in my book!

Storing and Reheating Your Rhubarb Quick Bread

So, you’ve baked the most amazing rhubarb quick bread, and maybe, just maybe, there are a few slices left. Don’t let them go to waste! To keep this delightful bread fresh, I like to wrap it up tightly in plastic wrap or foil once it’s completely cooled. Store it on the counter for a day or two, or pop it in the fridge if it’s a bit warmer or you want to keep it longer – it’ll stay good for about 4-5 days that way. If you want to enjoy it warm again, just pop a slice in the microwave for about 10-15 seconds, or wrap it in foil and pop it in a low oven for a few minutes. Honestly, a little bit of warmth brings back that freshly baked magic instantly!

Frequently Asked Questions about Best Ever Rhubarb Quick Bread

Got questions? I’ve got answers! It’s totally normal to have a few queries buzzing around when you’re trying a new recipe, especially one that’s supposed to be the “best ever,” right? Here are some common ones I get about my rhubarb quick bread:

Can I use frozen rhubarb instead of fresh?

Oh, absolutely! Frozen rhubarb is a lifesaver, especially when fresh isn’t in season. Just make sure you thaw it completely and drain off as much juice as you possibly can before folding it into the batter. You don’t want to add extra liquid, or your bread might get a bit too soggy. It works wonderfully, trust me!

How long does this rhubarb quick bread last, and how should I store it?

This bread is pretty forgiving! Once it’s completely cooled, wrap it up nice and tight in plastic wrap or foil and store it on the counter. It should stay delicious for about 2-3 days. If it’s super hot where you are, or you want to keep it a bit longer, the fridge is your friend – it’ll last about 4-5 days in there. Honestly, though, it usually disappears way before then!

Can I make muffins with this rhubarb quick bread recipe?

Yes, you totally can! It’s a fantastic idea. Just fill your muffin liners about two-thirds full with the batter, and you’ll probably want to bake them at the same temperature (350°F or 175°C). They’ll likely take less time, so start checking around 18-20 minutes. Keep an eye on them and use that skewer test! If you’re a muffin fan, you might also love these apple cinnamon muffins!

My rhubarb is really tart, will the bread be okay?

Don’t you worry about that! The sugar in the batter does a great job of balancing out the tartness of the rhubarb. Plus, the baking process mellows it out a bit. If you find rhubarb is particularly sour in your area, you can always add just a little bit more sugar, maybe an extra tablespoon or two, but usually, it turns out perfectly balanced.

Nutritional Information

Just a heads-up, the nutritional info for this delicious rhubarb quick bread is an estimate, okay? It can change a bit depending on the exact ingredients you use and, of course, how big you slice that bread! Enjoy every bite!

Best Ever Rhubarb Quick Bread

Author: smaakvolle.nl
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.
This bread is best served slightly warm or at room temperature.

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

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

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