Baking Seasonally: Rhubarb Bread That'll Steal Your Heart
Rhubarb bread is a moist and tender buttermilk quick bread loaded with lots of sweet tart rhubarb and a hint of vanilla, perfect for springtime baking.
Equipment
- 9x5 loaf pan
- Mixing bowls
- Whisk
- Parchment paper
Ingredients
- 2 cups diced fresh rhubarb
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil canola or safflower
- 1 cup sugar plus 1 tablespoon extra for sprinkling
- 2 tsp pure vanilla extract
- 1 Tbsp baking powder
- ½ tsp salt
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Spray and line a standard 9×5 loaf pan with parchment paper.
- In a large bowl, whisk together egg, buttermilk, oil, sugar, and vanilla until smooth.
- Add baking powder and salt. Fold in flour until just combined.
- Fold in diced rhubarb.
- Pour batter into the pan. Sprinkle the extra tablespoon of sugar evenly over the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Tent with foil if browning too quickly.
- Cool for 15 minutes in the pan, then lift out using parchment paper and cool completely.
Notes
- For frozen rhubarb: Use without thawing to avoid sogginess.
- To make your own buttermilk: Combine 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes.
- The sugar topping creates a delightful crackly crust!