Raspberry-Rhubarb Quick Bread with Cream Cheese Glaze
Recipe type: Breakfast, Brunch, Baked Goods, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
I love how versatile quick breads are. You could bake the batter into muffins or a coffeecake. You could add pecans or walnuts, substitute strawberries or blueberries for the raspberries. A handful of chocolate chips might be nice. Skip the glaze and serve it with ice cream and fresh berries...the sky's the limit.
  • 2 c. Chopped Rhubarb (fresh or frozen)
  • 2 c. All-Purpose Flour
  • 1 c. Sugar
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ½ c. (1 stick) Unsalted Butter, melted
  • ½ c. Sour Cream
  • 2 Eggs
  • 1 c. Raspberries (fresh or frozen)
  • 2 oz. Cream Cheese, softened
  • ¼ c. Powdered Sugar
  • Pinch of Salt
  • about 3 Tbsp. Milk
  1. Preheat oven to 350°. Butter and flour a loaf pan.
  2. Place chopped rhubarb in a small saucepan over medium heat and cook until it breaks down and becomes thick and sauce-like, about 5 minutes. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
  4. In a medium bowl, combine the cooked rhubarb with the melted butter, sour cream, and eggs. Quickly stir the wet ingredients into the dry, until just combined. Gently fold in the raspberries.
  5. Transfer the batter to the prepared loaf pan and bake until a tester inserted in the middle comes out clean, 55 minutes-1 hour. Cool on a rack for at least 30 minutes.
  6. After the bread has cooled, make the cream cheese glaze. Combine the cream cheese, powdered sugar, and pinch of salt and beat with an electric mixer until very smooth and creamy. Add milk until it reaches the desired consistency. I prefer a thicker glaze--almost cream cheese frosting, but just liquid enough to pour over the bread. Wrapped and refrigerated, the bread will keep well for several days.
Recipe by strawberryplum at http://www.strawberryplum.com/raspberry-rhubarb-quick-bread/