Zutaten für Rhubarb Bread
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Zubereitung von Rhubarb Bread
- Preheat oven to 375°F (190°C). Grease and flour a 9x5x3 inch loaf pan.
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in ½ cup milk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 teaspoon vanilla extract and 2 cups chopped rhubarb (about 4-5 stalks).
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Topping:** While the bread is baking, prepare the topping.
- Melt ¼ cup (½ stick) butter in a small saucepan over low heat.
- Add ¼ cup brown sugar, ¼ cup chopped pecans (optional), and a pinch of cinnamon. Stir until well combined.
- Once the bread is done, remove from oven and immediately pour the topping evenly over the warm bread.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
138 g
Sugar
863g
Fat
349g
Carbs
139g
