Description
This moist and tender Rhubarb Bread is a celebration of spring in loaf form! Packed with tart, juicy rhubarb and lightly sweetened with a hint of vanilla, it’s the perfect balance of sweet and tangy. A sugar-sprinkled top gives it a little crunch, while buttermilk keeps every bite soft and rich. Easy, comforting, and absolutely delicious—this is one of those bakes that disappears way too quickly!
Ingredients
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2 cups diced fresh rhubarb
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1 large egg
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1 cup buttermilk
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½ cup vegetable oil
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1 cup granulated sugar
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1 tablespoon granulated sugar (for topping)
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2 teaspoons vanilla extract
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1 tablespoon baking powder
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½ teaspoon salt
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2 cups all-purpose flour
Instructions
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Preheat oven to 350°F (175°C). Spray and line a 9×5-inch loaf pan with parchment paper for easy removal.
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Wash and dice your rhubarb. Set aside.
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In a large mixing bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until smooth and well combined.
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Whisk in the baking powder and salt.
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Gently fold in the flour until just combined—don’t overmix!
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Fold in the diced rhubarb.
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Pour the batter into your prepared loaf pan and smooth the top.
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Sprinkle the tablespoon of sugar evenly over the surface.
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Bake for 60–65 minutes, or until the top is firm and a toothpick inserted near the center comes out with only moist crumbs (no wet batter).
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Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
Notes
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If your bread is browning too quickly, loosely tent it with foil during the last 10–15 minutes of baking.
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You can use frozen rhubarb—just thaw and blot dry before folding into the batter.
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For a fun twist, add orange zest, cinnamon, or chopped walnuts to the batter!
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Don’t skip the sugar topping—it adds the perfect little crunch!
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Equipment
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9×5-inch loaf pan
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Mixing bowls
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Whisk
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Spatula
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Parchment paper
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Cooling rack
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Toothpick (for testing doneness)
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- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292 kcal
- Sugar: 21 g
- Sodium: 152 mg
- Fat: 13 g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 41 g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 19mg
Keywords: rhubarb bread, spring baking, quick bread, rhubarb dessert, buttermilk bread, rhubarb recipe, Mother's Day, breakfast loaf