Description
This Buttermilk Rhubarb Bread combines the tartness of rhubarb with the sweet moisture of buttermilk, creating a delightful loaf that’s perfect for any occasion.
Ingredients
Scale
- 1 large egg
- 1 3/4 cups brown sugar
- 2/3 cup canola oil
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 1/4 tsp baking soda
- 1 1/2 cups rhubarb
- 1 cup pecans
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup cold unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the egg, brown sugar, canola oil, buttermilk, and vanilla extract until well combined.
- In a separate bowl, sift together the all-purpose flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced rhubarb and chopped pecans.
- In another bowl, prepare the topping by combining the flour, brown sugar, ground cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour the batter into the prepared loaf pan and sprinkle the topping evenly over the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.
Notes
For best results, use fresh rhubarb. This bread can also be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Buttermilk Rhubarb Bread, rhubarb recipes, baking, dessert