Description
Rhubarb Bread is a moist, slightly tangy quick bread packed with fresh rhubarb and just the right amount of sweetness. It’s perfect for breakfast, snacking, or gifting during rhubarb season.
Ingredients
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- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups chopped rhubarb
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat together oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Stir in the dry ingredients alternately with the buttermilk, mixing just until combined.
- Fold in the chopped rhubarb and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh or frozen rhubarb; thaw and drain frozen rhubarb before using.
- Bread can be wrapped and stored at room temperature for 2–3 days or frozen for up to 3 months.
- Add a sprinkle of coarse sugar on top before baking for a crunchy finish.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg