One summer, while visiting my grandmother’s farmhouse, I discovered her secret to making the most flavorful rhubarb bread – a splash of orange zest in the batter. This little tweak transformed the bread from simply good to utterly divine. The citrusy brightness beautifully complements the tangy rhubarb, creating a balance that dances on your taste buds.
As someone who loves experimenting with recipes, I’ve found that using sour cream instead of yogurt adds a rich, moist texture to the bread. It’s these small, thoughtful adjustments that can turn a standard recipe into a family favorite. Whether you’re an experienced baker or just starting out, this Rhubarb Bread recipe is a must-try. It’s straightforward enough for a weekday treat but special enough to serve when hosting friends for brunch.
The drizzle of orange icing on top not only adds a touch of sweetness but also gives the bread a gorgeous finish that makes it look as good as it tastes. And trust me, it’s a hit with both kids and adults alike. Serve it with a cup of tea or coffee, and you’ll have everyone coming back for seconds.
So, gather your ingredients, preheat your oven, and get ready to fill your home with the delicious scent of baking rhubarb bread. It’s more than just a recipe; it’s a piece of my family’s tradition that I’m thrilled to share with you.
How to Prepare Rhubarb Bread With Orange Icing
Ingredients:
- 1 cup sugar
- 1/2 cup butter (softened)
- 2 eggs
- 1 tsp vanilla extract
- zest of 1 orange
- 1/2 cup sour cream
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups rhubarb (small dice)
- 1 cup powdered sugar (sifted)
- 2 tbsp fresh orange juice
- pinch of salt
Directions:
Preheat your oven to 375°F. Grease a 9x5x3″ loaf pan with cooking spray and set it aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and orange zest.
Alternate adding flour mixture and sour cream to the butter mixture, starting and ending with the flour. Gently fold in the diced rhubarb.
Pour the batter into the prepared loaf pan, smoothing the top. Bake for about 60 minutes, or until a cake tester comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Store leftovers in an airtight container for up to a few days.
For the Orange Icing, sift powdered sugar into a bowl. Combine sifted powdered sugar with fresh orange juice until a thick icing forms. If the icing is too thin, add more powdered sugar. If it’s too thick, add orange juice a few drops at a time until desired consistency is reached. The icing should be thick enough to form a nice layer on the cake.
FAQs:
What can I use as a substitute for rhubarb in this bread recipe?
If you don’t have rhubarb, you can use strawberries, apples, or even raspberries as substitutes. Each of these fruits offers a unique flavor profile, so choose one that complements the orange zest and icing. Adjust the sweetness of the batter slightly if you find your chosen fruit is sweeter than rhubarb.
Can I make this rhubarb bread recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free flour blend in place of the regular flour. Make sure to choose a blend that includes a binding agent like xanthan gum. Additionally, check that your baking powder and baking soda are gluten-free.
How do I know when the rhubarb bread is fully baked?
The rhubarb bread is fully baked when a cake tester or toothpick inserted into the center comes out clean. It should also be golden brown on top and slightly firm to the touch. If the bread seems too moist or sticky, give it a few more minutes in the oven, checking frequently.
Can I freeze rhubarb bread for later use?
Absolutely, you can freeze rhubarb bread. First, let the bread cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. To enjoy later, thaw the bread at room temperature and add the orange icing just before serving.
What is the best way to store leftover rhubarb bread?
To keep your rhubarb bread fresh, store it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. For the best flavor and texture, allow refrigerated bread to come to room temperature before eating.
Rhubarb Bread With Orange Icing
Ingredients
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup butter softened
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- zest of 1 orange
- 1 1/2 cups rhubarb small dice
- 1 cup powdered sugar sifted
- 2 tbsp fresh orange juice
- pinch of salt
Instructions
Cake Instructions:
- Preheat your oven to 375°F. Grease a 9x5x3" loaf pan with cooking spray and set it aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream together softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and orange zest.
- Alternate adding flour mixture and sour cream to the butter mixture, starting and ending with the flour.
- Gently fold in the diced rhubarb.
- Pour the batter into the prepared loaf pan, smoothing the top, and bake for about 60 minutes, or until a cake tester comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Store leftovers in an airtight container for up to a few days.
Orange Icing Instructions:
- Sift powdered sugar into a bowl.
- Combine sifted powdered sugar with fresh orange juice until a thick icing forms.
- If the icing is too thin, add more powdered sugar. If it's too thick, add orange juice a few drops at a time until desired consistency is reached.
- The icing should be thick enough to form a nice layer on the cake.
