Rhubarb Buttermilk Sweet Bread

This sweet and tangy rhubarb bread is a long-time favorite in our home each spring and summer when the backyard rhubarb patch grows wild With just a few pantry staples you can quickly transform garden-fresh stalks into a moist and flavorful loaf perfect for breakfast or an afternoon snack

I still remember the first loaf I ever baked as soon as the aroma filled the kitchen my kids gathered around the counter eager for warm slices it brings back memories every season I make it

Ingredients

• Chopped rhubarb: adds a bright tang choose stalks that are firm and deep red or pink for the prettiest color
• Egg: provides structure and richness always use fresh large eggs for best results
• Buttermilk: keeps the crumb tender and tangy shake the carton and smell for freshness before using
• Oil: brings moisture and softness choose a neutral variety such as canola or vegetable oil
• Sugar: creates sweetness with a golden crust use regular granulated sugar for this bread
• Vanilla: enhances the sweet notes real vanilla extract makes a noticeable difference
• Baking powder: gives lift check your can opener date for potency
• Salt: sharpens all the flavors pick fine sea salt for even distribution
• Flour: builds the structure use an unbleached all-purpose flour for a light color and good rise

Step-by-Step Instructions

Prepare the Pan:

Lightly spray a standard loaf pan with nonstick spray to prevent the bread from sticking to the sides set it aside on the counter

Dice and Measure Rhubarb:

Wash and dry rhubarb stalks trim both ends then slice into half-inch pieces measure exactly two cups set aside any extra for another use

Mix Wet Ingredients:

In a large bowl whisk together the egg buttermilk oil sugar and vanilla until you have a smooth pale mixture this ensures even distribution of sugar and flavor

Add Leavening and Salt:

Whisk baking powder and salt into the bowl mix very well so there are no pockets of powder in the bread

Incorporate Flour:

Fold in the flour using a spatula or wooden spoon gently mix until just blended small streaks of flour are ok this will keep the bread tender

Fold in Rhubarb:

Gently stir in the diced rhubarb try not to overmix as this can toughen the crumb spread the batter evenly in the bowl

Fill the Pan and Sweeten the Top:

Pour the batter into your prepared pan level the surface then sprinkle one tablespoon sugar evenly across the top for a sparkling crunchy lid

Bake:

Transfer the loaf pan to the center oven rack bake at 350 degrees for sixty to sixty five minutes check at the one hour mark with a toothpick it should come out mostly clean with just a few moist crumbs

Cool and Enjoy:

Let the bread rest in the pan for at least fifteen minutes this gives the crumb time to set before you gently lift it onto a rack to finish cooling

Pin it

I love how the fresh rhubarb bits turn sweet and jammy in the oven my daughter loves picking out the pink pieces and always asks for the end slice with the sugared crust

Storage Tips

After completely cooling wrap the rhubarb bread tightly in plastic or store it in an airtight container to keep it soft and fresh It holds up well for up to three days on the counter In hotter weather refrigerate to prevent spoilage or freeze sliced portions for up to three months for quick homemade treats

Ingredient Substitutions

You can swap buttermilk for the same amount of plain yogurt thinned with a splash of milk or use a plant based milk with one tablespoon of lemon juice for a dairy free loaf If you are out of oil melted unsalted butter also works If fresh rhubarb is unavailable frozen can be used just thaw and pat dry before adding

Pin it

Serving Suggestions

Serve thick slices warm with fresh butter or cream cheese for a decadent brunch Try it toasted with a cup of tea or coffee It is also wonderful with a dollop of whipped cream for a sweet dessert

Cultural and Historical Context

Rhubarb bread is a classic recipe in many northern gardens and communities historically because rhubarb grows abundantly and needs little tending It has roots in old fashioned farm kitchens where every stalk was put to use often baked with simple ingredients on hand

Frequently Asked Questions

→ Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Thaw and drain it well before mixing into the batter to avoid excess moisture.

→ How do I prevent the bread from sticking to the pan?

Coat the bread pan thoroughly with non-stick spray or line it with parchment paper for easy removal.

→ What does buttermilk add to the bread?

Buttermilk creates a tender texture and adds a light tang that pairs well with the rhubarb's flavor.

→ Can I substitute the oil with butter?

Yes, melted butter can be used instead of oil for a richer taste, though it may slightly alter the loaf's texture.

→ How should I store leftovers?

Wrap cooled bread tightly and store at room temperature for up to 3 days, or refrigerate for longer freshness.