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Tender Rhubarb Bread Recipe with Vanilla Glaze and Ginger

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A tender and moist rhubarb quick bread with a subtle zing from crystallized ginger and a delicate vanilla glaze, perfect for a homey yet flavorful treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or regular milk plus 1 teaspoon lemon juice)
  • 1 ½ cups (200g) fresh rhubarb, chopped into ½-inch pieces
  • ¼ cup (40g) crystallized ginger, finely chopped
  • For the vanilla glaze:
  • 1 cup (125g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar and melted butter until smooth. Add eggs one at a time, beating lightly after each addition. Stir in vanilla extract and buttermilk.
  4. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined. Avoid overmixing.
  5. Gently fold in the chopped rhubarb and crystallized ginger.
  6. Spread the batter evenly in the prepared loaf pan, smoothing the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Start checking at 50 minutes.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  9. In a small bowl, whisk powdered sugar with 2 tablespoons milk and vanilla extract until smooth. Add more milk if needed for desired consistency.
  10. Once the bread is completely cool, drizzle the vanilla glaze over the top and let it drip down the sides.

Notes

Pat chopped rhubarb dry if it releases too much moisture to avoid a soggy batter. Avoid overmixing to keep the bread tender. Let the bread cool completely before glazing to prevent the glaze from melting off. Frozen rhubarb can be used if thawed and drained well. Opening the oven door repeatedly during baking can cause the bread to collapse.

Nutrition

Keywords: rhubarb bread, vanilla glaze, crystallized ginger, quick bread, spring baking, homemade bread, tender bread

Find it online: https://wigglebite.com/tender-rhubarb-bread-recipe-with-vanilla-glaze-and-ginger-easy-homemade-delight/