Rhubarb Bread

Rhubarb Bread is soft, incredibly moist, and filled with jammy pockets of tart rhubarb in every bite! With its delicate crumb, tender texture, and thin layer of crackly sugar topping, this old-fashioned quick bread is one everyone will rave about!

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Keyword: Quick Bread

Servings: slices

Calories: 235kcal

Author: Kelsey Byrnes

Equipment

1 Loaf Pan

Ingredients

1 cup sugar
3/4 cup buttermilk
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups diced rhubarb
1 tablespoon sugar* for topping

Instructions

Preheat oven to 350℉ and line a loaf pan with parchment paper (or grease the pan well).
Add the sugar, buttermilk, vegetable oil, egg, and vanilla to a bowl and stir until well-combined.
1 cup sugar, 3/4 cup buttermilk, 1/2 cup vegetable oil, 1 egg, 1 teaspoon vanilla extract
Stir in the flour, baking soda, and salt.
2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
Add the rhubarb and mix until dispersed evenly throughout the batter.
2 cups diced rhubarb
Pour the batter into the prepared pan and spread to an even layer.
Sprinkle with sugar.
1 tablespoon sugar*
Bake for 55-60 minutes, or until a toothpick pressed into the center of the loaf comes out clean or with a few moist crumbs.
Let cool for 15 minutes before removing from the pan. Let cool completely on a wire rack.

Notes

*You can also combine the 1 tablespoon of sugar with 1/4 teaspoon cinnamon for the topping!

This bread is so good and moist. Due to the moisture from the fruit, I recommend storing it in the fridge if you plan to have it for more than 1 day. Refrigerate for up to 3 days.

Nutrition