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One-Bowl Rustic Rhubarb Bread Recipe

One-Bowl Rustic Rhubarb Bread

A tender, cake-like quick bread filled with tart diced rhubarb and flavored with brown sugar, vanilla, buttermilk, and optional cinnamon sugar. This one-bowl loaf makes about 10–12 slices.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (240 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200–215 g) Packed light brown sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 3/4 cup (180 ml) Buttermilk
  • 1 1/2 cups (about 170–190 g) Rhubarb, cut into 1/4-inch dice
Optional Topping
  • 2 tablespoons Granulated sugar
  • 1/2 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment.
  2. In a large bowl, cream the softened butter and packed light brown sugar until blended and slightly fluffy.
  3. Beat in the egg and vanilla extract until incorporated.
  4. Stir in the buttermilk.
  5. Add the flour, baking soda, and salt. Stir just until the dry ingredients are moistened; a few small lumps are fine.
  6. Fold in the diced rhubarb gently and stop mixing as soon as it is evenly distributed.
  7. Transfer the batter to the prepared pan. If using the topping, combine the granulated sugar and cinnamon, then sprinkle it over the batter.
  8. Bake for 55–65 minutes, until the center is set and a toothpick inserted in the middle comes out clean or with only a few moist crumbs.
  9. Cool in the pan for 10–15 minutes, then remove the loaf to a rack and cool further before slicing.

Notes

Fresh or frozen rhubarb may be used. Thaw frozen rhubarb completely and drain it well, then pat it dry before adding it to the batter. Do not peel tender red rhubarb unless the outer layer is especially tough. If the top browns before the center is finished, loosely cover the loaf with foil for the final 10–15 minutes.