May 23, 2017

Rhubarb sour cream bread

  Loaf of sour cream rhubarb quick bread.

Sour rhubarb and tangy sour cream are combined in this quick bread that is lightly spiced with a bit of ground ginger for a delicious springtime or early summer snack! 

Rhubarb season is upon us and we love to use rhubarb in all kinds of sweet and savory recipes. Rhubarb grows abundantly in our region for those who have plants and it is something I grew up with in my garden and eating every year. We haven't had luck growing it at our house yet, but luckily we can get some from a few relatives' gardens.

Quick bread is an easy and yummy way to enjoy a lot of different ingredients and rhubarb is no exception. Since rhubarb has a tangy and sour flavor, it makes it a terrific compliment to sweet recipes. 

Rhubarb stalks.

This bread uses sour cream as well to make it even extra tangy and moist. Sour cream or plain whole milk yogurt can be used. This makes bread extra moist and delicious. I also like how it compliments the rhubarb flavor and keeps the bread from becoming overly sweet.

This recipe uses ground ginger and a bit of spicy ginger is a lovely flavor with rhubarb. However, you can use cinnamon in this bread or even ground cardamom instead. Any of these spices will go nicely with the rhubarb. Or, you can leave out the spice all together and just have the focus on the rhubarb flavor itself. Quick breads are so versatile and can be adapted to your flavor preferences.

Serve this rhubarb bread along with breakfast or brunch (I love quick breads or muffins with scrambled eggs), or as a snack with your morning or afternoon cup of tea or coffee. It will make a nice dessert as well. You can top a slice of it with a bit of whipped cream to make it a bit fancier. 

The inside of a loaf of sour cream rhubarb bread.

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Yield: 1 loaf
Author: Amy (Savory Moments)
Rhubarb Sour Cream Bread

Rhubarb Sour Cream Bread

Sour rhubarb and tangy sour cream are combined in this quick bread that is lightly spiced with a bit of ground ginger for a delicious springtime or early summer snack!

Ingredients

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup milk (I used 2%)
  • 1/2 cup sour cream (I used full fat)
  • 1-1/2 cups thinly sliced rhubarb (sliced about 1/4" thick)

Instructions

  1. Grease a 9x5" or 8"x4" loaf pan and set aside. Preheat the oven to 350 degrees.
  2. In a medium bowl whisk together the flour through ginger and set aside.
  3. In a large bowl, cream the butter and sugar together using an electric hand mixer or wooden spoon, until light and fluffy. Beat in the eggs and vanilla and then the milk and sour cream.
  4. Stir the dry mixture into the wet until just combined and then fold in the rhubarb. Pour the batter into the prepared pan and spread evenly.
  5. Bake for about 55-65 minutes, until the top is golden and an inserted toothpick comes out clean. Let cool and then remove from the pan. Slice and serve.
  6. Store any leftovers in an airtight container (the moisture from the rhubarb will make it best to eat within a day or two).
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I hope you give this rhubarb sour cream quick bread a try! Let me know in the comments below.

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Rhubarb stalks and a loaf of baked sour cream rhubarb bread.

Check out these other rhubarb recipes: 

Rhubarb Applesauce 

Old-fashioned Rhubarb Crumble 

Rhubarb Oatmeal Bars 

Chocolate Chip Rhubarb Brownies 

Strawberry Rhubarb Crisp Tart

For even more rhubarb recipe ideas, check out this round-up of  

25 Rhubarb Recipes that Aren't Strawberry Rhubarb Pie!  

25 comments:

  1. I love quick bread! This looks wonderful using full fat sour cream and rhubarb!

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  2. sounds amazing!! i love using sour cream in breads.

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  3. Hi Amy, thanks for leaving a comment on my blog. I hope you try the grilled cheese croutons, I bet they would be delicious with your Traditional Irish soda bread!
    Eva http://kitcheninspirations.wordpress.com

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  4. I will never, ever have too many rhubarb recipes :). For me, this time of year is all about eating as much rhubarb as I can, and this bread looks like a perfect way to eat even more!

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  5. I need to check my garden---my rhubarb has never flourished, but I'd sacrifice every stalk to make a loaf of this bread!

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  6. What a lovely quick bread. I love the addition of rhubarb and am considering planting it too!

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  7. I love all the rhubarb! I'm so glad it's that time of year again :) This looks amazing.

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  8. More rhubarb? Yes, please. Can't get enough of the stuff! This looks wonderful -- never had rhubarb bread. But you know I will! :-)

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  9. great snack and/or breakfast! looks like the perfect texture to me. :)

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  10. This sounds very delicious and I will be trying to find some rhubarb tomorrow! Thanks for the recipe!

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  11. So interesting! Adding to the gotta try list!

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  12. A rhubarb quick bread? WOW! Looks delicious! Just thinking about the flavor of the rhubarb with the sour cream makes me hungry.

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  13. I haven't had rhubarb in FOREVER but I totally want to make this quick bread! Nom nom nom :) xoxo

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  14. You can never have too many rhubarb recipes. Thanks for sharing this one.

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  15. Quick breads are so wonderful! I love recipes that take little effort, but people think you've spent a long time on them! This sounds delicious! P~

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  16. Replies
    1. I've never tried it, but it will probably work if it's not overly wet.

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  17. We always gets tons of rhubarb and I never know what to do with the leftovers. Totally trying this bread!

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  18. Lucky you to be able to grow rhubarb! This bread sounds amazing.

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  19. We love rhubarb and this bread looks so soft and tender. I can't wait to try it!

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  20. This looks like the perfect quick bread! I always love having a quick bread on the counter for snacks. This will be a nice change from our usual.

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  21. I'm a huge fan of both quick breads and rhubarb, so we know what's gonna happen this weekend!

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  22. I bet that ginger makes a great addition to the flavor profile.

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