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Every spring and summer, our family can’t wait for this super moist and zippy rhubarb loaf. When the backyard patch takes off, it’s so easy to grab a handful, mix up a few kitchen basics, and bake up a tangy-sweet treat that makes breakfast and snack time extra special.
The very first time I baked a loaf, my kids could smell it from the playroom and came running, anxious for a bite. Every year, making this fills the house with good memories.
Delicious Ingredients
- Flour: gives the loaf its shape. Stick to unbleached all-purpose for the lightest loaf and best rise.
- Salt: brings out every flavor. Fine sea salt mixes easiest.
- Baking powder: gets it to rise tall. Make sure yours is still fresh.
- Vanilla: rounds out the sweetness. Real vanilla is totally worth it for flavor.
- Sugar: piles on sweetness and a crispy crust. Classic white sugar works best here.
- Oil: guarantees a moist texture. Canola or vegetable oil keeps taste neutral.
- Buttermilk: locks in moisture and adds tang. Check that carton before pouring.
- Egg: helps hold things together. Use a fresh, large one for the best loaf.
- Chopped rhubarb: delivers that trademark zing. Deep pink or red stalks make it pretty and bright.
Easy Steps
- Cool and Serve:
- Let it sit in the pan at least fifteen minutes, so it finishes setting up. Carefully lift the loaf out and let it keep cooling on a rack.
- Bake:
- Put your loaf on the middle oven shelf. Bake at 350 F for one hour to an hour and five minutes. When a toothpick looks nearly clean with just a couple soft crumbs, it’s ready.
- Finish the Top:
- Scoop the batter into the pan you prepped earlier. Spread it out, then sprinkle a spoonful of sugar across the top for sparkle and crunch.
- Add Rhubarb:
- Drop in the rhubarb pieces and stir gently until they’re just mixed through. Don’t overdo it, or you’ll end up with a tough loaf.
- Mix in Flour:
- Now add your flour. Use a wooden spoon or spatula to mix gently until it’s barely blended. A few flour streaks? No big deal—this keeps everything super soft.
- Stir in Leaveners & Salt:
- Add baking powder and salt right to your bowl. Mix them in really well so you don’t get clumps of powder.
- Combine Wet Stuff:
- Crack the egg into a big bowl. Pour in sugar, oil, buttermilk, and vanilla too. Whisk it all together until it’s pale and smooth so things taste even throughout.
- Get Rhubarb Ready:
- Rinse off the stalks, cut each end off, and chop them into half-inch chunks. Measure exactly two cups for this loaf. Save leftovers for another bake.
- Prep the Pan:
- Spray your loaf pan lightly and set it aside—this keeps the bread from tearing when you take it out.
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My favorite part is when the baked rhubarb goes all jammy and sweet. My daughter always digs for the pinkest piece and begs for the sugary end slice.
How to Store
Once it’s cool, wrap tightly in plastic wrap or stash in a sealed container to keep it soft for up to three days at room temp. If it’s hot out, put it in the fridge, or freeze slices for up to three months to grab a piece anytime.
Swaps and Changes
No buttermilk? Thin some plain yogurt with milk or use dairy-free milk plus a splash of lemon juice for a vegan-friendly loaf. Out of oil? Sub in melted, unsalted butter. Frozen rhubarb works too—just let it thaw and pat away any extra moisture before tossing it in.
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Ways to Eat
Enjoy thick, warm slices slathered with butter or cream cheese for a killer breakfast. Or toast it up with coffee, or top a slice with whipped cream when you want dessert.
Background & Traditions
Wherever rhubarb grows like crazy up north, this loaf is a local favorite. Generations made it to use up every stalk from old backyard patches—usually just mixing what was already in the cupboard.
Frequently Asked Questions
- → Can I use frozen rhubarb instead of fresh?
Totally, just thaw and drain the frozen rhubarb well so you don’t get soggy batter.
- → How do I prevent the bread from sticking to the pan?
Line your pan with parchment or give it a thick spray of non-stick. Lifting out will be a breeze.
- → What does buttermilk add to the bread?
Buttermilk makes things super soft and adds a gentle tang that goes really well with rhubarb.
- → Can I substitute the oil with butter?
Yep, melt that butter and swap it in. You’ll get a richer loaf. The texture might be a bit different though.
- → How should I store leftovers?
After it’s cooled, wrap it up tight. It’ll stay good a few days on the counter or longer in the fridge.