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Do you remember that feeling of anticipation, walking into your grandma's kitchen and smelling something amazing baking in the oven? For me, that smell was often rhubarb. My grandma always had a massive rhubarb patch in her garden, and she made the most incredible pies, crumbles, and, yes, even bread! While I could never fully replicate her magic, this Rhubarb-Date Bread recipe is my attempt to capture that nostalgic flavor and share it with you. It's a bread that speaks of spring, of cozy afternoons, and of simple pleasures. I think I'm gonna add a touch of cinnamon next time, but you do you!
Rhubarb might seem like an unusual ingredient for bread, but trust me, it works beautifully. Its natural tartness is perfectly balanced by the sweetness of the dates, creating a flavor profile that’s both complex and comforting. The dates also contribute to the bread’s incredibly moist texture, ensuring that every slice is a delightful experience. This bread is fantastic on its own with a cup of coffee or tea, or toasted with a smear of butter. Try adding a dollop of cream cheese – you won't regret it! Oh and i had a blast hiking in Yosemite recently, wow!
Required Equipments
- 9x5 inch loaf pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Rhubarb Date Bread: A Sweet and Tart Delight: Frequently Asked Questions
Rhubarb Date Bread: A Sweet and Tart Delight
This Rhubarb-Date Bread is a moist, flavorful loaf, perfectly balancing the tartness of rhubarb with the sweetness of dates. Easy to make and delightfully comforting, it's a treat you'll bake again and again.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Pro-tip: use baking spray with flour for extra insurance against sticking.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon (if using). I sometimes forget the salt. Don't be like me!
- In a separate bowl, combine 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix well until everything is nicely combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are perfectly fine.
- Gently fold in 1 1/2 cups chopped rhubarb and 1 cup chopped dates. Make sure the rhubarb is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle a tablespoon of granulated sugar over the top for a beautiful, sparkly crust.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 50 minutes – ovens vary!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to cut into it right away! Letting it cool properly allows the flavors to meld and the texture to set.
- Slice and serve. Enjoy your homemade Rhubarb-Date Bread with a pat of butter, a smear of cream cheese, or simply on its own. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
📝 Notes
- For a tangier flavor, add 1/4 cup of buttermilk to the wet ingredients.
- To prevent the rhubarb from sinking to the bottom of the bread, toss it with a tablespoon of flour before adding it to the batter.
- If you don't have dates, you can substitute with raisins or dried cranberries.
- Add 1/2 cup of chopped walnuts or pecans for extra texture and flavor.
🍎 Nutrition
Calories: 280 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 45 g
Fiber: 2 g
Calcium: 30 mg
