Moist Rhubarb Bread Recipe with Oil and Applesauce

I’ve always had a soft spot for rhubarb, and when it comes to baking, this unique ingredient has a way of bringing a lovely tartness that balances perfectly with sweetness. Recently, I decided to transform my love for rhubarb into a delicious, moist bread that also honors the versatility of applesauce – a practical and delightful addition to many baked goods.

The Ingredients You’ll Need

Before diving into the kitchen, let’s gather our essentials. You’ll want to have 1 ½ cups of fresh rhubarb, chopped, which weighs about 225 grams or 8 ounces. To keep the bread moist while avoiding excessive fat, I’ve chosen to include ½ cup of unsweetened applesauce, which contributes to the tender crumb. A ¼ cup of vegetable oil, preferably something neutral like canola or sunflower, helps with the structure and moisture as well.

Next up is the sweetness. Using ¾ cup of granulated sugar (about 150 grams) balances the rhubarb’s tartness beautifully. To bind everything together, you’ll need 2 large eggs at room temperature. For the dry components, have 1 ¾ cups of all-purpose flour (220 grams), along with 1 teaspoon of baking soda, a ½ teaspoon of baking powder, and a pinch of salt. Optional but highly recommended is 1 teaspoon of ground cinnamon to add an aromatic warmth. Finally, don’t forget about 1 teaspoon of vanilla extract to round it all off.

The Preparation Process

Now, the magic begins! First, preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk together the dry ingredients: the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. This helps ensure that all the leavening agents are well distributed throughout the flour.

In another mixing bowl, combine the sugar, vegetable oil, and applesauce. It’s a bit of a thick paste, but that’s exactly what we want! Next, add the eggs one at a time, mixing them in thoroughly. Stir in the vanilla extract until the mixture is smooth and uniform.

Now, it’s time to incorporate the dry ingredients. Gradually fold the dry mixture into the wet mixture, being careful not to overmix—this can lead to a denser bread. Once almost combined, gently fold in the chopped rhubarb. You want the rhubarb pieces to be evenly distributed without breaking them up too much.

Baking to Perfection

Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Be sure to start checking at the 55-minute mark, as oven times can vary!

When it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. The aroma that fills your kitchen as it bakes is absolutely heavenly. There’s nothing quite like the scent of freshly baked bread wafting through the air.

Enjoying Your Creation

Once cooled, slice into this glorious loaf and enjoy it warm. Whether slathered with a bit of butter or eaten plain, each bite delivers a delightful mix of sweet and tangy, with the rhubarb bringing a wonderful texture.

One tip I’ve found helpful is to store any leftover bread in an airtight container at room temperature for up to three days, or you can refrigerate it for an extended stay. Better yet, if you want to save some for a later date, you can freeze slices wrapped in plastic wrap and stored in a freezer bag.

Conclusion

This rhubarb bread pairs beautifully with a hot cup of tea or coffee during afternoon snacks or serves as a lovely breakfast option. If you’re keen to explore further ideas, you might want to check out this Rhubarb Apple Bread Recipe or even a twist with bananas in this Rhubarb Banana Bread.

As I reflect on making this bread, I was reminded that while the combination of rhubarb and applesauce was a hit, I can’t help but wonder how it would turn out with other fruits. Perhaps next time, I’ll experiment—there’s always room for creativity in the kitchen!

Rhubarb Bread

A moist and delicious bread that combines the tartness of rhubarb with the sweetness of applesauce, creating a delightful treat perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• ½ cup unsweetened applesauce Contributes to moisture and tenderness.
• ¼ cup vegetable oil Use a neutral oil like canola or sunflower.
• ¾ cup granulated sugar Balances the tartness of rhubarb.
• 2 large eggs At room temperature.
• 1 teaspoon vanilla extract Adds flavor.

Dry Ingredients

• 1 ¾ cups all-purpose flour Provides the structure.
• 1 teaspoon baking soda Leavening agent.
• ½ teaspoon baking powder Helps the bread rise.
• 1 pinch salt Enhances flavor.
• 1 teaspoon ground cinnamon Optional, for warmth.

Main Ingredients

• 1 ½ cups fresh rhubarb, chopped Provide the signature tartness.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, combine the sugar, vegetable oil, and applesauce until smooth.
4. Add the eggs one at a time, mixing thoroughly after each addition.
5. Stir in the vanilla extract.

Mixing the Batter

1. Gradually fold the dry mixture into the wet mixture until almost combined.
2. Gently fold in the chopped rhubarb.

Baking

1. Pour the batter into the prepared loaf pan and smooth out the top.
2. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
3. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Store leftover bread in an airtight container at room temperature for up to three days, or refrigerate. For longer storage, freeze slices wrapped in plastic wrap and stored in a freezer bag.