Description
This moist and slightly tangy rhubarb bread is a delightful quick bread, perfect for breakfast or an afternoon snack. It’s easy to make, with a tender crumb and a touch of sweetness balanced by the tart rhubarb.
Ingredients
Scale
- 2 cups diced rhubarb
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the diced rhubarb and sugar and let sit for 15 minutes.
- Add vegetable oil, egg, vanilla extract, and buttermilk to the rhubarb mixture. Mix well until combined.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Fresh rhubarb works best, but frozen rhubarb can be used if thawed and drained well.
- Don’t overmix the batter to keep the bread tender.
- Chopped walnuts or pecans add a nice crunch, but they are optional.
- Store any leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For extra sweetness, sprinkle the top with coarse sugar before baking.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
