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Brown Sugar Rhubarb Bread

A moist, tender bread that combines tart-sweet rhubarb with rich brown sugar, creating deep caramel notes that complement rhubarb's natural tartness.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 12
Calories: 185
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup packed brown sugar
  • ⅓ cup melted butter
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Add-ins
  • 1½ cups fresh rhubarb, diced (about ½-inch pieces)
  • 2 tablespoons flour (for coating rhubarb)

Method
 

  1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan with butter or cooking spray. Lightly flour the pan, tapping out excess. Line with parchment paper for easy removal.
  2. Whisk together flour, baking soda, salt, and cinnamon in a large bowl to ensure even distribution of leavening agents.
  3. In a separate bowl, whisk brown sugar with melted butter until smooth and glossy. Beat in the egg until fully incorporated, then add buttermilk and vanilla.
  4. Toss diced rhubarb with 2 tablespoons flour in a small bowl to prevent sinking and absorb excess moisture.
  5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined with a few flour streaks remaining. Fold in the flour-coated rhubarb with just a few more gentle strokes.
  6. Pour batter into prepared pan and smooth the top gently. Bake for 50-55 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. The top should be golden brown and spring back lightly when touched.

Notes

Mix dry ingredients the night before for quick morning baking. Don't skip coating rhubarb with flour to prevent sinking and excess moisture. Avoid overmixing the batter. Store covered at room temperature for up to 3 days, or refrigerate for up to one week. Can be frozen for up to 3 months. Frozen rhubarb can be used directly without thawing.