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Buttermilk Rhubarb Bread

Irresistible Buttermilk Rhubarb Bread for Cozy Mornings

Delight in the tangy and sweet flavor of Buttermilk Rhubarb Bread, a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup unsalted butter softened
  • 1 cup sugar can substitute with brown sugar
  • 1 large egg or a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup buttermilk or regular milk mixed with vinegar or lemon juice
  • 1 tsp vanilla extract can replace with almond extract
  • 2 cups all-purpose flour can experiment with gluten-free blend
  • 1 tbsp baking powder ensure it’s fresh
  • 1 tsp baking soda do not substitute with baking powder
  • 1/2 tsp salt sea salt preferred
  • 1/2 tsp ground nutmeg can swap with cinnamon
  • 2 cups rhubarb chopped, can substitute with apples or strawberries

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • whisk
  • Hand Mixer
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and grease a 9x5-inch loaf pan with butter.
  2. Chop fresh rhubarb into 1/2-inch pieces and toss with a tablespoon of flour in a small bowl.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
  4. In a large bowl, cream softened butter and sugar until light and fluffy; add egg and mix until smooth.
  5. Mix in sour cream, buttermilk, and vanilla extract until well combined.
  6. Fold the dry mixture into the wet ingredients gently until just combined.
  7. Carefully fold in the floured rhubarb pieces into the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top; bake for about 1 hour.
  9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, chop rhubarb evenly and avoid overmixing the batter. Allow the bread to cool completely before slicing for better texture.

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