Rhubarb Bread: A Sweet and Tangy Delight

My grandmother, bless her heart, had a rhubarb patch that seemed to stretch on forever. Every spring, it would explode with those vibrant pink and green stalks, and the kitchen would transform into a rhubarb wonderland. While pies and crumbles were frequent visitors, it was her rhubarb bread that truly captured my heart. The sweet and tangy aroma baking in the oven, the moist crumb, and the sugary, cinnamon-spiced topping – it’s a taste of pure nostalgia and springtime joy I crave to this day. This recipe is my humble attempt to recreate her magic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Yields: 3 loaves
• Serves: 30
• Dietary Type: Vegetarian

Ingredients

For the Bread:

• 3 cups sugar
• 1 1/3 cups oil
• 2 eggs
• 2 cups buttermilk
• 2 teaspoons salt
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 5 cups flour
• 3 cups rhubarb, diced

For the Topping:

• 1 1/2 cups sugar
• 3 tablespoons butter, melted
• 3 teaspoons cinnamon

Equipment Needed

• 3 loaf pans (9×5 inch)
• Large mixing bowl
• Electric mixer (optional, but recommended)
• Measuring cups and spoons
• Small bowl for topping
• Spatula or wooden spoon

Instructions

1. Preheat your oven to 350°F (175°C). Prepare three 9×5 inch loaf pans by greasing and flouring them. This will prevent the bread from sticking and ensure easy removal.
2. In a large mixing bowl, beat together the sugar, oil, eggs, buttermilk, salt, baking soda, and vanilla. Use an electric mixer for best results, but a sturdy whisk and some elbow grease will also work. The goal is to combine the wet and dry ingredients into a smooth batter.
3. Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread.
4. Gently fold in the diced rhubarb. Ensure the rhubarb is evenly distributed throughout the batter.
5. Divide half of the dough evenly into the three prepared loaf pans. Be mindful not to overfill the pans, leaving about an inch of space at the top for the bread to rise.
6. In a small bowl, combine the sugar, melted butter, and cinnamon for the topping. Mix well until it forms a crumbly mixture.
7. Sprinkle half of the topping evenly over the dough in the loaf pans.
8. Spoon the remaining dough into the loaf pans, dividing it equally.
9. Sprinkle the remaining topping evenly over the dough in the loaf pans.
10. Bake in the preheated oven for 1 hour and 30 minutes (90 minutes), or until a wooden skewer inserted into the center comes out clean. Check for doneness after an hour, and if the tops are browning too quickly, tent them loosely with foil.
11. Once baked, remove the loaf pans from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This helps prevent the bread from sticking and allows it to cool evenly.

Expert Tips & Tricks

• For a richer flavor, use brown sugar instead of granulated sugar in the topping. The molasses in brown sugar adds a lovely depth of flavor that complements the rhubarb.
• If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk to equal 1 cup. Let it sit for 5 minutes before using.
• To prevent the rhubarb from sinking to the bottom of the bread, toss it with a tablespoon or two of flour before adding it to the batter.
• If you want to add a nutty crunch, sprinkle some chopped walnuts or pecans on top of the topping before baking.
• Make sure your baking soda is fresh! Old baking soda loses its potency, which can affect the rise of the bread.

Serving & Storage Suggestions

This rhubarb bread is delicious served warm or at room temperature. A slice with a dollop of whipped cream or a scoop of vanilla ice cream is a delightful treat. It also pairs beautifully with a cup of coffee or tea.

To store, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. To reheat, wrap a slice in foil and warm it in a 350°F (175°C) oven for 5-10 minutes, or microwave it for a few seconds.

Nutritional Information

Please note that these values are estimates and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	303 kcal	N/A
Total Fat	11.6 g	17%
Saturated Fat	2.4 g	12%
Cholesterol	17.8 mg	5%
Sodium	269.9 mg	11%
Total Carbohydrate	47.5 g	15%
Dietary Fiber	0.9 g	3%
Sugars	31 g	N/A
Protein	3.2 g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that contains xanthan gum, or add 1 teaspoon of xanthan gum to the batter for a better texture.
• Dairy-Free: Replace the buttermilk with a plant-based alternative, such as almond milk or soy milk. You can also add 1 tablespoon of lemon juice or apple cider vinegar to the plant-based milk to mimic the acidity of buttermilk.
• Spice it up: Add a pinch of ground ginger or nutmeg to the batter for a warmer, more complex flavor profile.
• Add Fruit: Incorporate other fruits like chopped strawberries or raspberries along with the rhubarb for a mixed berry bread.

FAQs (Frequently Asked Questions)

Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before adding it to the batter.

Q: Why is my bread dry?
A: Overbaking is the most common cause of dry bread. Be sure to check for doneness after an hour and tent the tops with foil if they are browning too quickly. Also, avoid overmixing the batter, as this can develop the gluten and result in a tougher, drier bread.

Q: Can I make this recipe in a different size pan?
A: Yes, you can use two larger loaf pans instead of three smaller ones, but you may need to adjust the baking time accordingly.

Q: How do I prevent the topping from burning?
A: If the topping starts to brown too quickly, tent the loaf pans loosely with foil during the last 20-30 minutes of baking.

Q: Can I add nuts to the bread?
A: Absolutely! Chopped walnuts, pecans, or almonds would be a delicious addition to the bread. You can add them to the batter or sprinkle them on top of the topping before baking.

Final Thoughts

This rhubarb bread is more than just a recipe; it’s a connection to my past, a taste of springtime, and a reminder of the simple joys in life. I hope this recipe brings as much joy to your kitchen as it has to mine. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with those you love! I encourage you to bake this soon and leave a comment about your experience. Enjoy!