Tuesday, May 23, 2017

Rhubarb sour cream bread


I hear you, more rhubarb??! Well, yes, more rhubarb. It's in season right now (and not much else is yet) and I have a whole bag of it and it's delicious! I love making quick breads from all sorts of produce. I mean, it's basically a giant muffin, or a loaf shaped cake, so of course quick breads are delicious. I always try to cut back on sugar in them so they are a little less cake-like and a little more breakfast worthy.... I usually like to have a thick slice with coffee and scrambled eggs for breakfast to even out the sweetness a little. The tangy rhubarb, sour cream, and ground ginger in this loaf definitely help as well. We just got two rhubarb roots to plant, so I foresee many more rhubarb recipes to come in the future as well -- well, in a few years because that's how long it will take before our own will be ready to be harvested. Maybe my next recipe post will be something other than rhubarb (or baby food haha). Maybe....


Rhubarb sour cream bread

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, plus more for greasing
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk (I used 2%)
1/2 cup sour cream (I used full fat)
1-1/2 cups thinly sliced rhubarb (about 1/4" thick)

Grease a 9x5" loaf pan and set aside. Preheat the oven to 350 degrees.

In a medium bowl whisk together the flour through ginger and set aside.

In a large bowl, cream the butter and sugar together using an electric hand mixer or wooden spoon, until light and fluffy. Beat in the eggs and vanilla and then the milk and sour cream.

Stir the dry mixture into the wet until just combined and then fold in the rhubarb. Pour the batter into the prepared pan and spread evenly.

Bake for about 55-65 minutes, until the top is golden and an inserted toothpick comes out clean. Let cool and then remove from the pan. Slice and serve.

Store any leftovers in an airtight container (the moisture from the rhubarb will make it best to eat within a day or two).


What was I cooking one year ago?: pineapple chicken & snow peas
Two years ago?: sweet soy chicken & vegetable noodles
Three years ago?: springtime spaghetti
Four?: sesame chicken & broccoli stir-fry
Five?: spiced rhubarb cake
Six?: eggs, bacon, & asparagus w/ a roasted yellow pepper sauce
7?: buttermilk pancakes

13 comments:

  1. I love quick bread! This looks wonderful using full fat sour cream and rhubarb!

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  2. sounds amazing!! i love using sour cream in breads.

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  3. Hi Amy, thanks for leaving a comment on my blog. I hope you try the grilled cheese croutons, I bet they would be delicious with your Traditional Irish soda bread!
    Eva http://kitcheninspirations.wordpress.com

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  4. I will never, ever have too many rhubarb recipes :). For me, this time of year is all about eating as much rhubarb as I can, and this bread looks like a perfect way to eat even more!

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  5. I need to check my garden---my rhubarb has never flourished, but I'd sacrifice every stalk to make a loaf of this bread!

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  6. What a lovely quick bread. I love the addition of rhubarb and am considering planting it too!

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  7. I love all the rhubarb! I'm so glad it's that time of year again :) This looks amazing.

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  8. More rhubarb? Yes, please. Can't get enough of the stuff! This looks wonderful -- never had rhubarb bread. But you know I will! :-)

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  9. great snack and/or breakfast! looks like the perfect texture to me. :)

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  10. This sounds very delicious and I will be trying to find some rhubarb tomorrow! Thanks for the recipe!

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  11. So interesting! Adding to the gotta try list!

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  12. A rhubarb quick bread? WOW! Looks delicious! Just thinking about the flavor of the rhubarb with the sour cream makes me hungry.

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  13. I haven't had rhubarb in FOREVER but I totally want to make this quick bread! Nom nom nom :) xoxo

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