Move over banana and zucchini...because when it's spring, rhubarb bread enters the scene! And this ridiculously easy (and scrumptious) quick bread is a real prize winner. An oldie, but a goodie, this version is a slight adaptation (a bit more rhubarb and a bit less sugar) of a grand champion recipe from the 1975 Tanana Valley State Fair. And it truly deserves the bona fides!
If you have more rhubarb than you know what to do with, you might also enjoy this fabulous rhubarb mimosa.
Jump to:
Ingredients for Rhubarb Bread
- all purpose flour
- baking soda
- kosher salt
- light brown sugar
- sugar
- eggs
- buttermilk
- vegetable oil
- pure vanilla extract
- rhubarb
- walnuts (optional)
See recipe card for quantities.
Instructions for Rhubarb Bread
Heat the oven to 350℉ and begin by buttering and flouring the pans.
Chop the rhubarb into thin pieces about an eighth to a quarter inch thick. (And if using walnuts, chop them roughly.)
In a large bowl, whisk together the flour, baking soda, and salt.
In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Then add both sugars and stir until the mixture is well combined.
Add the wet mixture to the dry ingredients and stir until the batter is combined and no trace of flour remains.
Add the rhubarb (and walnuts, if using) and stir until evenly distributed through the batter.
Transfer the batter to the prepared pans.
Bake for about one hour if using 8x4 inch pans, and about 30 to 35 minutes for miniature loaves, or until a toothpick inserted into the center of each loaf comes out clean.
Cool the loaves on a wire rack for about 10 minutes before turning out of the pans. Slice generously and serve!
Hint: When it comes to choosing your vegetable oil for this recipe, I recommend avocado oil. It's neutral in flavor, performs well at low and high temperatures, and makes an excellent choice for all sorts of applications.
Equipment
You will need some sort of loaf pans for this recipe. It makes enough batter for either two 8x4 inch loaf pans or four miniature 6x3 inch ones.
Storage
Rhubarb bread stores beautifully for several days. Simply wrap it up tightly in plastic wrap and keep at room temperature.
Top tip
Rhubarb stalks should be plump, crisp, and firm. But you'll want to choose the more slender ones, as the thicker stalks can be tougher. Ruby red colored stalks are probably the most visually appealing, but color does not provide any measure of ripeness or sweetness when it comes to rhubarb...and those green stalks taste just as good!
Related
Looking for more easy things to bake? Try these:
📖 Recipe
Rhubarb Bread
Equipment
- either two 8x4 inch or four miniature loaf pans
Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- ⅔ cup vegetable oil
- 1 cup light brown sugar
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- 3 cups rhubarb, chopped into pieces
- 1 cup walnuts, roughly chopped (optional)
Instructions
- Heat the oven to 350℉ and prepare your loaf pans by buttering and flouring them.
- Chop the rhubarb into thin pieces about an eighth to a quarter inch thick. (And if using walnuts, chop them roughly.)
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Then add both sugars and stir until the mixture is well combined.
- Add the wet mixture to the dry ingredients and stir until the batter is combined and no trace of flour remains.
- Add the rhubarb (and walnuts, if using) and stir until evenly distributed through the batter.
- Transfer the batter to the prepared pans.
- Bake for about one hour if using 8x4 inch pans, and about 30 to 35 minutes for miniature loaves, or until a toothpick inserted into the center of each loaf comes out clean.
- Cool on wire racks for about 10 minutes before turning the loaves out of their pans. Slice generously and serve.
Leave a Reply