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! 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases. 

 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 rhubarb plants in their gardens, and it is something I grew up with in my garden and eating every year.

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. 

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. 

Yield: 1 loaf

Author: Amy (Savory Moments)

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).

Did you make this recipe?

Tag @savory_moments on instagram and hashtag it #savorymoments

Created using The Recipes Generator

I hope you give this rhubarb sour cream quick bread a try! Let me know in the comments below.

Don't forget to follow me on Instagram, Facebook, and Pinterest!

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!