Description
This Classic Rhubarb Quick Bread recipe features a moist, tender loaf bursting with tart rhubarb pieces and a sweet, crunchy sugar topping. Perfect for breakfast or a delightful snack, it combines the tangy freshness of rhubarb with a soft, buttery crumb that’s easy to prepare and bake.
Ingredients
Scale
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
- Preheat and prepare pan: 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.
- Prepare rhubarb: Chop the rhubarb into small pieces, measuring about 2 cups, and set aside for folding into the batter later.
- Cream butter and sugar: 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.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure full incorporation; then stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt evenly to distribute the leavening agents.
- Combine wet and dry mixtures: 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.
- Fold in rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed throughout.
- Transfer batter to pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Add sugar topping: Sprinkle granulated sugar evenly over the top of the batter to create a sweet, crunchy crust after baking.
- Bake the bread: 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.
- Cool the bread: 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.
