Description

This easy rhubarb bread is a sweet and tangy quick bread that’s moist, tender, and packed with fresh rhubarb – perfect for breakfast, snacks, or dessert all spring and summer long.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3/4 cup brown sugar, packed
1 1/2 cups chopped fresh rhubarb
2 tablespoons coarse sugar or turbinado sugar (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, mix together buttermilk, oil, egg, vanilla, and brown sugar until well combined.
Pour the wet mixture into the dry ingredients and stir just until combined.
Fold in the chopped rhubarb.
Pour batter into the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if using.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use sour cream or plain yogurt in place of buttermilk if needed.
This bread freezes well – wrap tightly and freeze for up to 3 months.
Try adding chopped nuts or a streusel topping for extra texture and flavor.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 170mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg