Rhubarb Quick Bread Recipe

Ingredients

For the bread

• ½ cup butter softened
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 2 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoon vanilla extract
• 1 cup buttermilk cold
• 2 cup rhubarb chopped, about 3 stalks

For the topping

• granulated sugar for sprinkling on top

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 1 to 1.25 lb loaf pan with butter or line it with parchment paper to prevent sticking.
2. Chop the rhubarb into small pieces, measuring about 2 cups, and set aside for folding into the batter later.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is smooth and creamy, incorporating air for a lighter texture.
4. Add the eggs one at a time, mixing well after each addition to ensure full incorporation; then stir in the vanilla extract for flavor.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt evenly to distribute the leavening agents.
6. Gradually add the dry ingredients to the butter mixture, alternating with the cold buttermilk, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing which can toughen the bread.
7. Gently fold the chopped rhubarb into the batter until evenly distributed throughout.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
9. Sprinkle granulated sugar evenly over the top of the batter to create a sweet, crunchy crust after baking.
10. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Allow the bread to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Use cold buttermilk to help activate the baking soda for a better rise.
• Make sure not to overmix the batter to keep the bread tender and avoid a dense texture.
• Sprinkling sugar on top adds a delightful crunchy texture and sweetness to contrast the tart rhubarb.
• Rhubarb can be quite tart; adjust the quantity of sugar topping to suit your personal taste preferences.