Thursday, May 16, 2013

Blackberry Rhubarb Bread

After a few days of warm temperatures, I am convinced that spring has finally sprung. I am seeing a few lilies of the valley in my yard and the peonies are poking up out of the cold ground. Spring makes me want to bake with delicious fruits, among other things, and I knew as soon as I saw this recipe that I would love it. I have been eating SO many blackberries lately - they've been so inexpensive at my grocery and SO delicious. Since I'm trying to eat less candy, blackberries have made a good substitute.

I also love rhubarb and love finding new "partners" for it. The rhubarb and blackberries pair wonderfully together in this delicious bread, and the cinnamon sugar topping takes it over the top. It's the perfect recipe for this month's Improv Challenge!

Start by slicing up the rhubarb - rhubarb is kind of like celery, so I like to cut the stalks lengthwise before thinly slicing it crosswise.

I also cut my blackberries in half so that they would be distributed more through the batter.

Now, make the batter. Combine the brown sugar, egg, yogurt, buttermilk and oil

in a large mixing bowl and beat until combined. Add the vanilla, baking soda and salt, then gradually add the flour.

Stir in the rhubarb

and the blackberries

then transfer to two greased loaf pans. (Mine are 9x5, if yours are smaller you'll need to adjust the baking time.)

In a small bowl, stir together the melted butter, cinnamon and sugar.

Dollop this mixture on top of the batter -

you don't need to spread it or anything, it will spread a little as it bakes. Bake the bread for about 50 minutes, or until a toothpick comes out with a few crumbs attached. Cool in the pan for 10 minutes, then carefully remove to a wire rack so the bread can cool completely.

Doesn't that cinnamon sugar topping look amazingly delicious? It is!!!

One year ago: Strawberry and Cream Danish
Two years ago: Gingered Strawberry Rhubarb Crisp
Three years ago: Sweet Potato "Fries"
Four years ago: Sesame Asparagus

Find a lot more recipes featuring cinnamon and sugar below. Then, get more great recipes at Full Plate Thursday and Thursday's Treasures, Ingredient Spotlight: Rhubarb.

Blackberry Rhubarb Bread

1 1/2 cups brown sugar
1/4 vegetable oil
1 egg
1/2 cup buttermilk
1 - 6 oz. container vanilla (or plain) yogurt
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 cup thinly sliced rhubarb
1 - 6 oz. package fresh blackberries, halved
1/2 cup sugar
2 tsp. cinnamon
2 Tbsp. butter, melted

In a large bowl, combine the brown sugar, oil and egg and beat until well blended. Beat in the buttermilk and vanilla then gradually add the flour, salt and baking soda.

Stir in the rhubarb and blackberries. Spoon the batter into two lightly greased 9x5 loaf pans.

In a small bowl, stir together the melted butter, cinnamon and sugar and sprinkle in clumps over the top of the batter. Bake at 350 for 50 minutes or until toothpick inserted in bread comes out with a few crumbs.

Let cool for 5-10 minutes before removing from the pans, then continue to cool on a wire rack.

Recipe Source: Adapted from Patty's Food


  1. That looks super yummy. I love rhubarb and I love blackberries, but I have never put them together. Great idea!

  2. Love your blackberry and rhubarb bread! I would love to have a piece with my lunch right about now... :)

  3. Your bread looks beautiful, Sara! Not a huge fan of rhubarb, but this recipe looks delish. I might have to try it, if my rhubarb ever grows...

  4. Looks great! I've been intimidated to cook with rhubarb, but I think this will be my trial recipe.

  5. Oh my goodness, Sara. How wonderful to see lilies of the valley and peonies outside your window!

    And how wonderful of you to share this scrumptious recipe. Appreciate your photo tutorial, too. Frankly, you've helped make rhubarb less intimidating =)

  6. Oh what a pretty bread! I just love blackberries and what a surprise to see them paired with rhubarb....great idea! This bread looks fabulous!

  7. Look at all the fruit in that bread. What a lovely creation. I love rhubarb with berries.

  8. Oh, this bread sounds fantastic! I adore rhubarb bread...and adding blackberries makes it even better!!!

  9. Your bread looks fabulous! I love all the fruit you put in it! Such a great recipe!

  10. I have only ever had rhubarb with strawberries, but I love the idea of combining it with blackberries. Will definitely have to try that combo- this bread looks great!

  11. Love the combination. You know that I'm a big fan of rhubarb + other fruits (e.g., raspberry & blueberry), so I have no idea why I didn't think of blackberries. Thanks so much for linking this up to the Ingredient Spotlight.

  12. Rhubarb and blackberries are a great combination. Your bread looks awesome! :)

  13. I haven't used Rhubarb before and I think that I need to. This sounds like a good recipe to start with. Thanks for participating in the Improv.

  14. Love the combo of rhubarb and blackberries. It sounds like a fantastic bread. Thanks for sharing on Thursdays Treasures.

  15. I have blackberries and I have rhubarb! Yay! I can make this now!


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