Irresistible Rhubarb Bread Recipe
This rhubarb bread is wonderfully moist with a perfect balance of tart and sweet flavors, ideal for any occasion.
Equipment
- Oven
- Loaf pan
- Stand mixer
- Spatula or wooden spoon
- Wire rack
Ingredients
Main Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup buttermilk
- 2 cups chopped rhubarb
- sugar for topping
Instructions
Making the Rhubarb Bread
- Preheat the oven to 350°F (175°C). Grease or line a loaf pan.
- Chop the rhubarb into small, even pieces and set aside.
- Cream the butter and sugar together until light and fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
- Combine the flour mixture with the butter mixture, alternating with buttermilk.
- Fold in the rhubarb gently with a spatula.
- Pour the batter into the pan and sprinkle the top with sugar.
- Bake for 70 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Allow the bread to cool completely to avoid it being too soft. If you don't have buttermilk, mix milk with a dash of lemon.