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Orange Rhubarb Bread

I love rhubarb and this bread is great anytime—for a breakfast treat, a dessert or especially at a tea party with your favorite friends. —Vevianna Schrock, Silverton, Oregon
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    2 loaves (6 slices each)

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 teaspoon grated orange zest
  • 1/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup sour cream
  • 2/3 cup finely chopped fresh rhubarb
  • 1/4 cup chopped walnuts

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
  • Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 128 calories, 7g fat (3g saturated fat), 31mg cholesterol, 81mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 2g protein.

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