The Best Rhubarb Sourdough Bread
Enjoy this Sourdough Rhubarb Bread recipe, with tart rhubarb pieces baked into a moist sourdough quick bread. Made with sourdough discard and bits of rhubarb, it's quick to make. The sugar topping provides a sweet and crispy crust and balances the tart rhubarb flavor. It's sure to be a favorite go-to summer recipe.
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Equipment
- 1 9X5 loaf pan
- parchment paper optional
- mixing bowl
- kitchen scale
- Knife
- Cutting Board
- measuring spoons
Ingredients
Wet Ingredients
- 62 g unsalted butter ¼ cup, softened to room temperature
- 150 g sugar ¾ cup
- 2 large eggs
- 1 tsp vanilla extract
- 62 g buttermilk ¼ cup
- 125 g sourdough discard ½ cup
Dry Ingredients
- 188 g all-purpose flour 1½ cups
- 1½ tsp baking powder
- ½ tsp salt
- 240 g rhubarb 2 cups, cut into ½ inch pieces
Topping
- 1 T turbinado sugar
Instructions
Prep
- Preheat the oven to 350°F/188°C.
- Line a 9x5 loaf pan with a piece of parchment paper.
- Chop the rhubarb into ½ inch pieces and set aside.
Mix
- In a large mixing bowl, whisk the flour, baking powder, and salt until combined. Toss the pieces of rhubarb into the flour mixture.188 g all-purpose flour, 1½ tsp baking powder, ½ tsp salt, and 240 g rhubarb
- In a separate bowl, cream the butter and sugar. Add the eggs, one at a time, mixing after each one. Stir in the discard, buttermilk, and vanilla extract. Whisk until the batter is smooth.62 g unsalted butter, 150 g sugar, 2 large eggs, 125 g sourdough discard, 62 g buttermilk, and 1 tsp vanilla extract
- Pour the dry ingredients into the wet ingredients and mix with a lifting motion until just combined.
- Pour the batter into the prepared pan and sprinkle the top of the batter with sugar.1 T turbinado sugar
Bake
- Bake for 65-70 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 5 minutes before lifting out and placing on a wire rack to cool.
- For best flavor and texture, wait until the bread cools before slicing.
Storage
- The bread is best the day it's baked. Over time, the crisp crust and sugar topping will soften, but it is still delicious. Place leftover sourdough rhubarb bread in an airtight container or cover it with plastic wrap. Store at room temperature for 2-3 days.
- To freeze bread, allow it to cool completely before wrapping tightly in a few layers of plastic wrap. Label it with the name, date, and place it in the freezer. Use within 3 months for the best flavor. When ready to enjoy, thaw at room temperature for a few hours before slicing.
Long Ferment Option
- To long ferment, mix the batter as directed, cover the bowl, and place it in the fridge. Let it ferment for up to 24 hours. When ready to bake, pour the batter into the prepared loaf pan and place in the preheated oven. The bread may need an additional 5 minutes since its starting temperature is cooler.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
What Type of Baking Pan Should I Use?
When it comes to baking, you want to use the correct size baking pan, or the batter may overflow. While testing, I always set the loaf pan onto a second baking tray to catch any spillage to save from cleaning out my oven.
But size alone isn't the only factor. The material and shape also affect baking times. If using a dark metal pan, it will absorb more heat and bake faster. Lowering the oven temperature to 325°F/163°C ensures the bread doesn't overbake.
In addition, if you should change the shape of the pan and opt to bake in a standard cake pan, the heat reaches the center of the batter at a quicker rate. In most cases, you can reduce the baking time to 30-35 minutes.
Can I Use Frozen Rhubarb?
Yes! No need to thaw the rhubarb. Fold the frozen rhubarb pieces in before baking. Since the frozen rhubarb lowers the temperature, you will need to extend the baking time as it warms up. Tent a piece of foil over the top of the bread if it becomes too brown.When is Rhubarb Season?
In most areas, rhubarb season is from April to June. However, you can enjoy rhubarb all summer if the plant hasn't bolted.Nutrition
Calories: 200.1kcalCarbohydrates: 32.2gProtein: 3.7gFat: 6.5gSaturated Fat: 3.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.7gTrans Fat: 0.2gCholesterol: 51.2mgSodium: 202.8mgPotassium: 114.3mgFiber: 0.9gSugar: 16.9gVitamin A: 243.6IUVitamin C: 1.9mgCalcium: 73.3mgIron: 1.2mg
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