Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb in Buttery Orange Rhubarb Bread. Just be aware that frozen rhubarb can release more moisture, which may require minor adjustments in the drying process or ingredient ratios. It's best to thaw and drain the rhubarb before adding it to the batter to maintain the bread's texture.

How do I know when the bread is done baking?

To determine if your Buttery Orange Rhubarb Bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If there's wet batter on the toothpick, continue baking in five-minute intervals until done.

What can I substitute for rhubarb in this recipe?

If rhubarb is unavailable, you can substitute it with other tart fruits such as chopped apples, peaches, or even cranberries. While the flavor will vary, these substitutes will still provide a delicious fruitiness to the bread.

Can I make this bread gluten-free?

Yes, you can make Buttery Orange Rhubarb Bread gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder and any added ingredients are also gluten-free to maintain the integrity of the recipe.

How should I store the leftover bread?

To store leftover Buttery Orange Rhubarb Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to five days. For longer storage, refrigerate it. If the bread seems a bit stale, warming it in the oven can help restore moisture.

Buttery Orange Rhubarb Bread

Ingredients

Scale

1/2 cup softened unsalted butter
1 cup granulated sugar
2 cups all-purpose flour
1 cup chopped rhubarb
1/2 cup milk
2 large eggs
Zest of 1 orange
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
Whisk together the flour, baking powder, baking soda, and salt in another bowl.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing gently until just combined.
Fold in the chopped rhubarb.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Do not overmix the batter for a light texture. Fresh rhubarb provides the best flavor.

Author: robert-thompson
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 10g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg