Ingredients
Scale
- 1 cup sugar
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups diced rhubarb
- 1 tablespoon sugar for topping
Instructions
- Preheat your oven to 350℉ and line a loaf pan with parchment paper, or grease it well.
- In a mixing bowl, combine sugar, buttermilk, vegetable oil, egg, and vanilla; stir until well blended.
- Gradually mix in the flour, baking soda, and salt until combined.
- Gently fold in the diced rhubarb until it's evenly distributed in the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Sprinkle the top with an additional tablespoon of sugar.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, make sure your rhubarb is fresh and diced into small pieces for even distribution.
This bread can be stored in an airtight container at room temperature for up to three days.
To freeze, wrap the cooled loaf tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.