Description
A recipe for a moist quick bread featuring tart rhubarb, warm cinnamon, and the nutty flavor of brown butter.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, plus extra for greasing
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (200g) granulated sugar, divided
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh rhubarb (about 4 ounces)
- 1 tablespoon all-purpose flour (for coating rhubarb)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- Brown the butter: Place the 1/2 cup of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, the milk solids turn golden brown, and it smells nutty. Immediately pour the brown butter into a heatproof bowl to stop cooking and let it cool slightly for 10 minutes.
- In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk the cooled brown butter with 3/4 cup of the granulated sugar until combined. Whisk in the egg, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
- In a small bowl, toss the chopped rhubarb with the remaining 1/4 cup sugar and 1 tablespoon of flour. This coating helps prevent the rhubarb from sinking and reduces excess moisture.
- Gently fold the coated rhubarb into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
- To ensure a tender crumb, mix the batter only until the streaks of flour disappear. Overmixing develops gluten, resulting in a tough loaf.
- If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- For a simple glaze, whisk 1/2 cup powdered sugar with 1 tablespoon of milk and a dash of vanilla extract. Drizzle over the cooled bread.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 45