Description
This easy and moist Rhubarb Bread Recipe blends tart rhubarb with sweet cinnamon and vanilla in a buttery loaf. Perfect for spring breakfasts, brunches, or a comforting snack. Bakes in just under an hour using pantry staples.
Ingredients
2 cups all-purpose flour
1½ cups fresh rhubarb, diced
1 cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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In a separate large bowl, mix melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
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Stir dry ingredients into wet ingredients until just combined. Fold in diced rhubarb.
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Pour the batter into prepared loaf pan and smooth the top.
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Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice & serve warm or room temperature.
Notes
Toss rhubarb with 1 tbsp flour before mixing to prevent sinking
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Brunch
- Cuisine: American
Nutrition
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 120mg
- Fat: 7 g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 45mg