Here we are again, another Monday! Is it just me or Saturday and Sunday just fly by😒?
Hope you all had a great weekend filled with relaxing, enjoying the sun, cooking up some delicious food!
I know I had said I would share this recipe yesterday but I just needed a little time to do exactly what I just mentioned!! But once you make this recipe I’m sure you will forgive my tardiness🤭Who’s a Rhubarb fan?? 🙋🏻🙋🏻 At this time of the year I just can’t get enough! I want to make Rhubarb everythinggg! I feel like a lot of people have Rhubarb growing in their backyard! Well, except me lol, but my kind friend is always supplying me with some (Thanks Parise❤️). I am definitely planting some at the lake for next year!!
So, first of, I wanted to talk a little bit about my recipes in general! A lot of you have been asking me where my recipes come from, are they my own, do I develop them myself. All of the recipes that I have put on the blog so far are my very own original recipes. Obviously, I’m not re-inventing the wheel here, frittatas exist, muffins exist, mojitos exist but these are my version of them that I have developed over time. Like I mentioned before, I am a tiny bit obsessed with everything food related, entertaining, cookbooks, eating at restaurants, cooking shows. I get a lot of my inspiration from all of those things. If I eat something at a restaurant that I really love, I’ll take notes in my phone of what I think is in there and try to recreate at home. Snap a picture and use similar ingredients. For the baking part, it’s sometimes more complicated to just “wing” it so I’ll refer to other recipes for baking powder, baking soda ratios, and then go from there with trial and error and a lot of taste test. I also have this book from Michael Ruhlman called Ratio and it’s pretty amazing for recipe developing. It’s all about well, Ratio’s! Because that’s what recipes are essentially. So, for example, he explains that if you follow a certain ratio for bread which would be 5 parts flour: 3 parts water + yeast and salt you will have the perfect bread dough, so from there using those ratios, you create your recipe. I also have a lot of family recipes that have been passed down to me, recipes from friends, from coworkers over the years, recipes from blogs I’ve been following forever. I also love love all my cook books, and I am definitely planning of sharing some of my favorites with you, but when I do so, I will tell you who the recipe source is! Like when I share my favorite roasted carrot salad from Ina, I’ll tell you it’s the Queen herself that wrote it👸🏻! Anyways, does this make sense?? I just wanted to share a little bit about the back story of The LakeHouse Kitchen! And if ever you have questions about anything, just let me know!
SO, back to the BEST Rhubarb Bread, omg you guys😍😍!!! This particular recipe I tweaked from an old Apple Bread recipe (which we are definitely making this fall🍎) that I have had for ever. I have it written down in my old note books where I wrote all my recipes over the years. I can’t remember who gave me this recipe, if it’s you and you’re reading this, well thanks because it’s delish! The original recipe called for white sugar only and 1 egg. I bumped the eggs to 2 and went with half white sugar (because it gives a nice crust to the bread) and half brown sugar for taste and moisture. It’s a bread that is dense but moist at the same time, sweet but tart with all the chunks of Rhubarb, so so good! I have only tried this recipe with fresh cut rhubarb that was not previously frozen. I think using frozen Rhubarb in this particular recipe wouldn’t work well as it would add to much additional moisture to the bread, best to use fresh! I also used a stand mixer with the paddle attachment for this, that’s what I use for most of my baking recipes but I’m sure a hand mixer would work just fine!
Hope you enjoy this Rhubarb Bread recipe, I probably made like 15 times in the past month sooo…. yeah🤤👌🏻lol!
If you’re a Rhubarb Lover, get ready for your new favorite snack! This bread is slightly sweet, perfectly tart with chunks of Rhubarb, moist but has a little crunchy crust, pretty much perfection.
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 1 Tsp Pure Vanilla Extract
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1 1/2 Cups All Purpose Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1 1/2 Cups Rhubarb, chopped
- Preheat the oven to 325 degrees.
- Prepare a loaf pan (I used a 9″ x 5″) with either butter, oil, or non-stick cooking spray, set aside.
- In a medium bowl, combine AP flour, baking soda, salt and cinnamon, set aside.
- Chop the rhubarb into bite sizes pieces, about 1″. Measure 1 1/2 cups, set aside.
- In the bowl of a stand mixer, beat the 2 eggs and both sugars for about 2 minutes until the mixture becomes light and fluffy.
- Add the oil and vanilla, mix for another minute.
- Gradually add the flour mixture to the sugar mixture a few spoonfuls at a time until it is all incorporated.
- Add the chopped rhubarb and mix thoroughly.
- Add the mixture to the prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
- Let cool in pan about 10 minutes then remove from pan and cool on wire rack. Let cool at least 1 hour before slicing.
- Store at room temperature in an airtight container for up to 4 days.
Keywords: rubarb, rubarb bread, dessert bread, coffee break snack