Rhubarb Buttermilk Sweet Bread (Print Version)

# Ingredients:

01 - 2 cups (approximately 250 g) fresh rhubarb, diced
02 - 1 large egg
03 - 240 ml buttermilk
04 - 120 ml neutral oil (such as sunflower or canola)
05 - 200 g granulated sugar, plus 12 g (1 tablespoon) for topping
06 - 2 teaspoons vanilla extract
07 - 1 tablespoon baking powder
08 - 0.5 teaspoon fine salt
09 - 250 g plain flour

# Instructions:

01 - Preheat oven to 175°C. Lightly coat a standard loaf pan with non-stick spray and set aside.
02 - Finely dice enough fresh rhubarb to yield 2 cups. Reserve for folding into batter.
03 - In a large mixing bowl, whisk together egg, buttermilk, oil, sugar, and vanilla extract until homogeneous.
04 - Whisk in baking powder and salt, ensuring even distribution throughout the mixture.
05 - Fold in plain flour gently until batter is just combined, avoiding overmixing.
06 - Gently fold diced rhubarb into the batter, distributing evenly.
07 - Pour batter into prepared loaf pan. Evenly sprinkle 1 tablespoon of sugar over the surface.
08 - Bake for 60–65 minutes, or until a skewer inserted into the centre emerges clean.
09 - Allow loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Toss diced rhubarb with a teaspoon of flour before folding into the batter to help prevent sinking.

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