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Rhubarb Bread

A delightful treat that combines the tartness of rhubarb with a soft, sweet bread, perfect for breakfast or dessert.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Serving Size 10 slices

Ingredients

Main Ingredients

  • 2 cups diced fresh rhubarb Choose firm and vibrant stalks
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup sugar Plus 1 tablespoon for sprinkling
  • 2 tsp vanilla extract Or more to taste
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 cups all-purpose flour Can be substituted with gluten-free flour blend

Instructions

Preparation

  • Preheat oven to 350°F. Spray and line a standard 9x5 loaf pan with parchment paper.
  • Dice the rhubarb and set aside.
  • In a large bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until smooth.
  • Whisk in baking powder and salt, then fold in the flour gently.
  • Fold in the diced rhubarb.

Baking

  • Turn the batter into the prepared pan, smoothing it out evenly.
  • Sprinkle a tablespoon of sugar over the surface of the batter.
  • Bake for about 60-65 minutes, until firm and a toothpick inserted comes out clean with a few wet crumbs.
  • If browning too quickly, cover loosely with foil.
  • Let cool for 15 minutes in the pan, then use the parchment to remove to a cooling rack.

Notes

Serve warm with butter or whipped cream, and best enjoyed with tea or coffee. Wrap cooled bread tightly for storage.