Rhubarb And Ginger Quick Bread
This Rhubarb and Ginger Quick Bread is a delightful blend of tangy and spicy flavors, perfect for any time of day. In just 10 minutes of prep, you’ll have this batter ready to bake, filling your kitchen with an irresistible aroma.
Ingredients
- ¾ cup butter, at room temperature 6 oz/170 g
- ¾ cup dark brown sugar 4½ oz/128 g
- 3 large eggs, at room temperature
- 2 tablespoons milk, at room temperature
- 2 teaspoons ground ginger
- 1½ cups self-rising flour 7½ oz/213 g
- 1½ cups sliced rhubarb 6 oz/170 g
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x5-inch (23x12½-cm) loaf pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer) beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, followed by the milk and ginger. Beat until smooth, scraping down the sides of the bowl once or twice to ensure even mixing.
- With the mixer on low, stir in the flour until just evenly mixed, then add the rhubarb.
- Spread the batter into the prepared pan and sprinkle the top with the granulated sugar.
- Bake for about 60 minutes, until golden and a skewer inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 2 days.
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