Rhubarb Bread
Ingredients
- 2 cups diced rhubarb fresh*
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup sugar plus 1 Tbsp for top of bread
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- ½ tsp salt
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350°F. Spray and line a standard 9×5 in. loaf pan with a sling of parchment paper. Dice your rhubarb and set aside.
- In a large bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until smooth.
- Whisk in the baking powder and salt, then fold in the flour. Combine well but don’t overmix.
- Fold in the rhubarb.
- Turn the batter into your prepared pan. Smooth out evenly if necessary. Sprinkle a tablespoon of sugar evenly over the surface of the batter.
- Bake for about 60-65 mins, or until firm when lightly touched on top and a toothpick comes out free from wet batter (wet crumbs are fine). If the bread seems to be browning too quickly towards the end of baking, lay a loose piece of foil over the top.
- Let cool for 15 minutes in the pan, then use the parchment paper to remove the cake to a cooling rack to cool completely. If you aren’t using parchment paper, let the cake cool in the pan.
Notes
*If using frozen rhubarb, use it straight from the freezer and do not let it thaw.