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–+ servings

Rhubarb Quick Bread

This citrusy rhubarb buttermilk quick bread is moist, tender and packed with sweetly-tart fresh rhubarb. With bright notes of orange, cardamom and vanilla, it’s a celebration of fresh spring flavours!
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Prep Time:15 minutes
Cook Time:1 hour
Course: Breakfast, Dessert, Snack
Keyword: baking, bread, quick bread, rhubarb
Servings: 10

Equipment

Ingredients

  • 2 cups diced rhubarb
  • 1 cup granulated sugar + 1½ teaspoons, (6 grams) divided
  • Freshly grated zest of 1 orange about 2 tablespoons
  • 1 large egg
  • 1 cup buttermilk see note below to make your own
  • ½ cup neutral vegetable oil
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour all-purpose or finely ground
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher or fine sea salt
US Customary - Metric

Instructions

  • Preheat oven to 350ºF (177ºC) and prepare parchment-lined 8½ x 4½-inch (1.5 litre) glass loaf pan.
  • In a large bowl, press together sugar and orange zest using a spatula or the back of a wooden spoon until the sugar takes on an orange hue and is fragrant. Whisk in egg, buttermilk, oil and vanilla until well combined.
  • Add flours, baking powder, baking soda, cardamom and salt and mix until combined. Do not overmix, it’s okay to still see flour remnants around the edges of the bowl. Fold in rhubarb and stir just until it’s distributed evenly through the batter.
  • Turn batter into prepared pan, smoothing out the top with a spatula if needed.
  • Sprinkle remaining sugar across the top, then bake for 60-65 minutes until a tester inserted into the centre comes out clean. *If using a metal loaf pan, don’t forget to tent your loaf with foil to help prevent the top and outer edges from over-baking.
  • Set loaf on a wire cooling rack and let it cool in the pan for 15 minutes. Using parchment edges, lift loaf from pan to rest on rack until cooled completely (about 1 hour).

Notes

To make gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.
Frozen rhubarb: Measure then add the rhubarb straight from the freezer. Do not thaw.
Don’t have buttermilk? To make your own, stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients.
Storage: This loaf will keep well in an airtight container on the counter for 2-3 days, in the fridge for up to a week or frozen for up to 3 months.