Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 1 lb or 1.25 lb loaf pan (approximately 9x5 inches) with butter or baking spray. For easy removal, you can also line the pan with parchment paper, leaving an overhang on the sides.
- Wash and trim about 3 stalks of fresh rhubarb. Chop them into small, approximately 1/2-inch pieces. You should have about 2 cups. Set the chopped rhubarb aside.
- In a large mixing bowl, using a stand mixer with a paddle attachment or an electric hand mixer, cream together the softened 1/2 cup of butter and 1 cup of granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes 2-3 minutes.
- Add the 2 large eggs to the creamed mixture, one at a time, beating well after each addition until fully incorporated. Stir in the 2 teaspoons of vanilla extract and mix until just combined.
- In a separate medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure these dry ingredients are thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of buttermilk. Begin and end with the dry ingredients. For example, add about one-third of the flour mixture, mix until just combined, then add half of the buttermilk, mix again, and repeat, finishing with the remaining flour mixture. Mix only until the ingredients are just incorporated. Avoid overmixing the batter.
- Gently fold in the 2 cups of chopped rhubarb using a rubber spatula. Mix just until the rhubarb is evenly distributed throughout the batter.
- Pour the batter into your prepared loaf pan, spreading it evenly with the spatula to create a smooth top.
- Generously sprinkle the top of the batter with extra granulated sugar. This creates a delightful crunchy crust during baking.
- Place the loaf pan in the preheated oven and bake for approximately 1 hour and 10 minutes. The baking time may vary slightly depending on your oven. The quick bread is ready when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The top should be golden brown and the edges set.
- Let the rhubarb bread cool in the loaf pan for about 10-15 minutes on a wire rack. This helps it firm up and prevents it from sticking. Then, carefully remove the bread from the pan and transfer it directly to the wire rack to cool completely before slicing and serving.
Nutrition
Notes
For optimal results, use fresh, firm rhubarb and chop into 1/2-inch pieces. If using frozen rhubarb, do not thaw, but toss with 1 tablespoon of flour to prevent sinking. A quick buttermilk substitute is 1 tablespoon vinegar or lemon juice topped with milk to make 1 cup; let sit 5-10 minutes. Ensure all ingredients are at room temperature for a smooth batter and tender crumb. Avoid overmixing to prevent a tough loaf. The extra granulated sugar topping creates a wonderful crunchy crust; do not skip it! Bake until a toothpick inserted into the center comes out clean, and let the bread cool completely on a wire rack before slicing to allow the structure to set. Enjoy plain, with butter, cream cheese, or jam. Store airtight at room temperature for up to 3 days, refrigerated for up to a week, or freeze for up to 3 months. Variations include adding citrus zest, spices like cinnamon, chopped nuts, or other berries (strawberries, blueberries) along with the rhubarb. Nutrition information is estimated based on common ingredients and serving sizes and may vary.