Description
This Rhubarb Bread is a moist and flavorful quick bread featuring tart rhubarb balanced with warm cinnamon and orange zest. Perfect for breakfast, brunch, or a snack, it is baked to a tender crumb and topped with a crunchy cinnamon-sugar sprinkle.
Ingredients
Scale
Batter Ingredients
- 2¼ cups chopped rhubarb (½” pieces), divided
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 1 tablespoon loosely packed fresh orange zest
Topping
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Prepare Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray and line it with a parchment paper sling for easy removal. Chop the rhubarb and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until the mixture is smooth and evenly combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, kosher salt, and fresh orange zest to evenly distribute all dry components.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a spatula just until combined. Avoid overmixing to keep the bread tender.
- Incorporate Rhubarb: Fold in 2 cups of the chopped rhubarb gently to distribute evenly throughout the batter.
- Assemble in Pan: Transfer the batter into the prepared loaf pan and spread into an even layer. Distribute the remaining ¼ cup of chopped rhubarb over the top, pressing lightly so it sits evenly but not fully covered.
- Make Cinnamon-Sugar Sprinkle: Stir together 1 tablespoon sugar and ¼ teaspoon cinnamon in a small cup, then evenly sprinkle this mixture over the batter in the pan.
- Bake: Bake in the preheated oven for 65-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean and the center should feel firm to the touch.
- Cool: Let the bread cool in the pan on a cooling rack for 20 minutes, then lift out using the parchment sling and cool completely on the rack before slicing and serving.
Notes
- Be careful not to overmix the batter to maintain a tender crumb texture.
- Use a light-colored metal loaf pan to ensure even baking and avoid over-browning.
- The cinnamon-sugar topping adds a pleasant crunch and subtle sweetness to contrast the tart rhubarb.
- Ensure the bread is fully baked through to avoid a gummy center.
- Rhubarb can be frozen if fresh is not available; thaw and drain excess moisture before using.
- Prep Time: 20 minutes
- Cook Time: 65-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
