Recipe Rhubarb Bread

Rhubarb bread is a quick, soft and tender buttermilk bread, rich in sweet and tangy rhubarb, with a hint of vanilla.

INGRÉDIENTS

• 1 standard 95-inch loaf pan
• 2 cups diced fresh rhubarb
• 1 large egg
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup sugar, plus 1 extra tablespoon for sprinkling over the bread
• 2 teaspoons vanilla extract, or more to taste
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups all-purpose flour

PRÉPARATION

1. Preheat the oven to 175°C (350°F). Spray a standard 23 x 13 cm (9 x 5 in) loaf pan with oil and line it with parchment paper for easy removal and frosting. Dice the rhubarb and set aside.
2. In a large bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until smooth.
3. Whisk in the baking powder and salt, then add the flour. Mix well, but do not overmix.
4. Fold in the rhubarb.
5. Pour the batter into your prepared pan.
Smooth the surface if necessary.
6. Sprinkle a tablespoon of sugar evenly over the surface of the dough.
7. Bake for approximately 60 to 65 minutes*, or until the bread is firm to the touch and a toothpick inserted near the center comes out clean (a few moist crumbs are acceptable). If the bread appears to be browning too quickly toward the end of baking, cover the top with a piece of aluminum foil.
8. Let cool for 15 minutes in the pan, then use the parchment paper to remove the cake from the pan and place it on a wire rack to cool completely. Note: If not using parchment paper, let the cake cool in the pan.