It was one of those days when the sky was the exact shade of blue that poets write about, and the air carried the faint scent of blossoms. My friend, Sarah, had just brought over a basket of freshly picked rhubarb from her garden, practically begging me to bake something. I knew immediately I wanted to make a bread that would capture the essence of spring—something tangy, sweet, and utterly comforting. So, here it is the Rhubarb-Ricotta bread recipe combines the tangy rhubarb and the creamy ricotta cheese. This isn't just any bread; it's a memory waiting to happen. It's a cozy afternoon with friends, a warm slice with a cup of tea, and a reminder that simple ingredients can create something truly special. Also, it's incredibly yummy. I made this for all my friends and they said it tasted like I am a professional chef.
This Rhubarb-Ricotta Bread is more than just a recipe; it's an experience. The bright, tangy rhubarb perfectly complements the rich, creamy ricotta, creating a symphony of flavors that dance on your tongue. It's moist, tender, and has a delightful crumb that makes each bite a little piece of heaven. Picture yourself enjoying a slice on a sunny morning, the aroma filling your kitchen with warmth and joy. Or maybe you're sharing it with loved ones during a cozy gathering, creating memories that will last a lifetime. This bread isn't just about taste; it's about the moments it helps create.
Required Equipments
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire rack
- Parchment paper
Rhubarb Ricotta Bread: A Slice of Springtime Bliss: Frequently Asked Questions
Rhubarb Ricotta Bread: A Slice of Springtime Bliss
Tangy and sweet Rhubarb-Ricotta Bread is a moist, tender loaf perfect for spring. Fresh rhubarb pairs beautifully with creamy ricotta, creating a delightful treat that's easy to bake.
⏳ Yield & Time
Yield: 1 loaf (9x5 inch) servings
Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Position a rack in the center of your oven and preheat to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly. For easier removal, line the pan with parchment paper, leaving an overhang on the sides.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. This may take 3-5 minutes. Scraping down the sides of the bowl occasionally ensures everything is well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until everything is well incorporated. Don't overmix at this stage.
- Incorporate Ricotta: Add the ricotta cheese and mix until just combined. Be careful not to overmix, as this can result in a dense bread.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Mix until there are no streaks of flour remaining.
- Fold in Rhubarb: Gently fold in the chopped rhubarb until evenly distributed throughout the batter. Ensure the rhubarb is well coated.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it loosely with foil.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slicing the bread while it's still warm can cause it to crumble.
- Slice and Serve: Once the bread is completely cool, slice and serve. Enjoy on its own or with a dollop of whipped cream or a drizzle of honey. It is delightful either way!
📝 Notes
🍎 Nutrition
Calories: 280 kcal
Protein: 7g
Fat: 12g
Carbohydrates: 35g
Fiber: 1g
Calcium: 150mg
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