Rhubarb Bread Recipe

This rhubarb bread recipe combines tart rhubarb, brown sugar, vanilla, and buttermilk into a moist quick bread with soft crumb and cozy spring flavor perfect for breakfast, snacks, or dessert.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 285kcal

Author: Chloe White

Cost: $7

Equipment

9x5-inch loaf pan
Mixing bowls
whisk
rubber spatula
wire cooling rack

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup neutral oil
1/2 cup buttermilk
2 tsp vanilla extract
1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
1/2 cup chopped walnuts or pecans

Instructions

Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together eggs, brown sugar, granulated sugar, oil, buttermilk, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until only a few flour streaks remain.
Fold in the chopped rhubarb and optional walnuts or pecans.
Transfer the batter into the prepared loaf pan and spread evenly.
Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely tent the loaf with foil during the last 15 minutes of baking.
Cool the loaf in the pan for 15 minutes before transferring to a wire rack.
Slice and serve warm or at room temperature.

Notes

For the best texture, avoid overmixing the batter and gently fold in the rhubarb at the end. Fresh rhubarb gives the best flavor and texture, but frozen rhubarb works if thawed and patted dry first. Tent the loaf with foil during the last 15 minutes if the top browns too quickly.

Nutrition