Rhubarb Bread
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, it's a grand champion recipe from the 1975 Tanana Valley State Fair (slightly adapted here with a little more rhubarb and a bit less sugar) that truly deserves the bona fides!
Servings 2 8x4 loaves (or 4 miniature loaves)
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.