Description
Delight in the tangy sweetness of this moist and flavorful Rhubarb Bread. Perfect for spring baking, this easy-to-make quick bread is a delightful treat with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1½ cups brown sugar (packed)
- ½ cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1½ cups fresh rhubarb (diced)
- ½ cup chopped walnuts (optional)
- ¼ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat brown sugar, oil, and egg until smooth. Stir in buttermilk and vanilla.
- Combine Wet and Dry: Gradually add dry ingredients to wet, mixing just until combined.
- Add Rhubarb and Nuts: Fold in diced rhubarb and walnuts. Pour batter into pan.
- Top and Bake: Mix granulated sugar and cinnamon in a bowl. Sprinkle over batter. Bake for 55–65 minutes.
- Cool and Serve: Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Frozen rhubarb can be used—thaw and drain excess liquid first.
- Bread freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
