Ingredients
Method
- 1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3️⃣ Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
4️⃣ Combine Batter
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Stir until just combined (do not overmix).
5️⃣ Add Rhubarb
- Gently fold in chopped Rhubarb.
6️⃣ Bake
- Pour batter into prepared loaf pan.
Optional: sprinkle coarse sugar on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool
- Let cool in pan for 10 minutes, then transfer to a wire rack.
Notes
🍓 Toss rhubarb lightly in flour to prevent sinking.
🧈 Don’t overmix—keeps bread soft and tender.
🍯 Add a drizzle of glaze for extra sweetness if desired.
❄️ Stores well for 3–4 days or freezes beautifully.
🧈 Don’t overmix—keeps bread soft and tender.
🍯 Add a drizzle of glaze for extra sweetness if desired.
❄️ Stores well for 3–4 days or freezes beautifully.