Blackberry Rhubarb Bread Recipe

Name: Blackberry Rhubarb Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Brown Sugar; 1/4 cups Vegetable Oil; 1 Egg; 1/2 cups Buttermilk; 6 ounces, weight Plain Yogurt; 1 teaspoon Vanilla; 2-1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Salt; 6 ounces, weight Blackberries; 1 cup Sliced Rhubarb; 2 Tablespoons Butter; 2 teaspoons Cinnamon; 1/2 cups Granulated Sugar

Servings: persons

1-1/2 cup Brown Sugar
1/4 cups Vegetable Oil
1 Egg
1/2 cups Buttermilk
6 ounces, weight Plain Yogurt
1 teaspoon Vanilla
2-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
6 ounces, weight Blackberries
1 cup Sliced Rhubarb
2 Tablespoons Butter
2 teaspoons Cinnamon
1/2 cups Granulated Sugar

1
Preheat oven to 180u00b0C (350u00b0F). Grease two loaf pans, about 23x12 cm (9x5 inches).
2
Place brown sugar, oil and egg in a large bowl and beat until blended. Add buttermilk, yogurt and vanilla; blend again.
3
Mix together flour, baking soda and salt. Gradually add to the sugar mixture.
4
Halve the blackberries if they are large and fold in the mixture together with sliced rhubarb. Divide mixture between the two loaf pans.
5
Melt butter in a small pan. Remove from the heat and stir in cinnamon and sugar. Sprinkle the clumps over the batter in the pans and bake for 50 minutes. Use the toothpick test; it should come out with only a few crumbs on it.
6
Let cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup Brown Sugar, 1/4 cups Vegetable Oil, 1 Egg, 1/2 cups Buttermilk, and more.

Yes, Blackberry Rhubarb Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Rhubarb Bread

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