Rhubarb Bread
This moist and flavorful Rhubarb Bread combines tart rhubarb with warm spices for a perfect sweet treat, ideal for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups chopped fresh rhubarb
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs with both sugars until creamy.
- Add the vegetable oil and vanilla extract to the egg mixture and mix well.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir until just combined.
- Fold in the chopped rhubarb gently, ensuring even distribution.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For added flavor and texture, consider folding in 1/2 cup chopped walnuts or pecans before baking.