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Rhubarb Bread with Sour Cream

Moist Rhubarb Bread with Sour Cream for Spring Brunch Delight

This Moist Rhubarb Bread with Sour Cream brings tenderness and a cake-like texture that's perfect for brunch.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar
  • 1 cup Sour Cream Thicker brand like Daisy recommended
  • 1/2 cup Milk Use room temperature or almond milk
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
  • 2 large Eggs
  • 1 teaspoon Vanilla Optional
  • 2 cups Flour King Arthur all-purpose flour preferred
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon Optional
  • 2 cups Rhubarb Cut into 1/2-inch pieces

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • Baking dish or loaf pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish or similar pan.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  3. Rinse rhubarb stalks and cut into 1/2-inch pieces, then toss with a light dusting of flour.
  4. In a large bowl, combine sugar, sour cream, milk, oil, eggs, and vanilla until smooth.
  5. Gradually stir the dry ingredients into the wet mixture until just combined.
  6. Fold in the dusted rhubarb pieces gently into the batter.
  7. Pour the batter into the greased baking dish and bake for 55-65 minutes.
  8. Allow it to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 5mg

Notes

Store wrapped in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.

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