Rhubarb Bread Recipe
Discover a moist and tangy Rhubarb Bread Recipe that's easy to make and perfect for springtime baking. Try it today.
Ingredients
- 180 g light brown sugar: I prefer this over white sugar for that deeper caramel-like sweetness that pairs beautifully with rhubarb.
- 150 ml canola oil: You can use any light oil here but I always go with canola for its neutral flavor and smooth texture.
- 1 large egg: Make sure it’s at room temperature. I like to beat the egg separately in a small dish before mixing it in.
- 1 tsp vanilla extract: Just a splash brings warmth and depth to the loaf.
- 240 ml buttermilk: This keeps the bread moist and adds a gentle tang. If you’re out don’t worry, I’ll tell you how to make a quick substitute.
- 310 g all-purpose flour: I measure mine by spooning into the cup and leveling it off never pack it in!
- ½ tsp sea salt: A small pinch enhances all the flavors without making the bread salty.
- ½ tsp ground cinnamon: For a cozy touch of spice.You can switch things up by adding a dash of nutmeg or cardamom if you're in the mood to experiment with flavor.
- 1 tsp baking soda: Helps the bread rise perfectly and stay light.
- 2 heaping cups of fresh rhubarb finely chopped: I aim for ¼-inch pieces. The smaller cuts melt into the bread better, giving little bursts of flavor in every bite.
- 60 g chopped pecans or walnuts optional: I love adding a handful for a little crunch, but skip them if you prefer a smoother texture.
Instructions
- Warm up the oven: Go ahead and preheat your oven to 175°C (350°F). I always like to do this first so it’s ready when the batter is. Lightly grease a standard 9×5-inch loaf pan or line it with parchment for easy removal.
- Mix the wet ingredients: In a large mixing bowl, combine the brown sugar and oil until smooth, I use a whisk or wooden spoon. Mix in the egg, vanilla, and buttermilk, and stir until the mixture becomes smooth and evenly combined.
- Prepare the dry mix: In another bowl, whisk together the flour, baking soda, salt, and cinnamon. This helps evenly distribute the baking soda and spice so you don’t end up with clumps.
- Bring it all together: Slowly stir the dry ingredients into your wet mixture. Don’t overmix, it’s totally fine if the batter looks a little lumpy. I’ve learned that a gentle hand makes softer bread.
- Fold in the good stuff: Gently fold in your chopped rhubarb and nuts (if using). I like to do this with a spatula so the rhubarb stays intact and spread evenly throughout.
- Bake and cool: Carefully transfer the batter into your greased loaf pan, then gently level the surface. Let it bake for 40 to 50 minutes, or until a skewer inserted into the middle comes out without any wet batter. Let it rest in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Nutrition:
- Calories: 130 kcal
- Total Fat: 7g
- Saturated Fat: 1.2g
- Cholesterol: 8mg
- Sodium: 130mg
- Carbohydrates: 37g
- Fiber: 1.5g
- Sugars: 9g
- Protein: 4g