Buttermilk Rhubarb Bread

I remember the first time I tasted freshly baked rhubarb bread, still warm from the oven, its sweet-tart aroma filling the kitchen. That moment sparked something in me, a desire to recreate that simple, comforting magic, and I finally landed on this incredible Buttermilk Rhubarb Bread recipe.

Growing up, we had a massive rhubarb patch in our backyard, and every spring, my grandma would make her famous rhubarb pie. This bread brings back those cherished memories, the way the tartness of the rhubarb always perfectly balanced the sweetness around it.

There’s just something about baked goods with a hint of tang that truly elevates them, and this recipe is no exception. If you’ve enjoyed other tender, comforting bakes like my sourdough discard cinnamon bread, I know you’ll fall in love with this one too.

What You Need to Make This Recipe

To make this wonderful Buttermilk Rhubarb Bread, two ingredients truly sing: fresh, vibrant rhubarb, which brings that delightful tartness and beautiful pink streaks, and the buttermilk itself, lending an incredible tenderness and subtle tang that makes the crumb unbelievably moist. The combination creates a depth of flavor that is just irresistible, much like the bright notes in my lemon blueberry sourdough bread.

How to Make Buttermilk Rhubarb Bread

My kitchen transforms into a cozy bakery as I begin, creaming the butter and sugar until it’s light and fluffy, then incorporating the eggs one by one. The dry ingredients join the wet, alternating with that tangy buttermilk, creating a smooth batter that smells subtly sweet. Finally, the diced rhubarb is gently folded in, turning the batter into a beautiful, speckle-filled canvas, ready for the oven. This method reminds me of the care I put into my almond flour rolls, ensuring each component is perfectly integrated.

Pro Tips

Don’t skip rinsing and drying your rhubarb; excess moisture can make your bread dense, and we want that perfect, tender crumb.

Tossing the rhubarb in a little flour before folding it into the batter helps prevent it from sinking to the bottom, ensuring you get those delicious tart pieces in every slice of your Buttermilk Rhubarb Bread.

Always check for doneness with a wooden skewer inserted into the center – it should come out clean, but don’t overbake, or you’ll lose that wonderful moisture.

My Secret Trick: After mixing the batter, let it rest for 10-15 minutes before adding the rhubarb and baking. This allows the flour to fully hydrate, resulting in an even softer, more tender texture in your finished bread.

How to Store Buttermilk Rhubarb Bread

• Store cooled Buttermilk Rhubarb Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
• For longer storage, slice the bread and freeze individual slices in an airtight freezer bag for up to 3 months.
• To reheat, thaw frozen slices at room temperature or gently warm in a toaster oven until soft and fragrant.

Nutritional Benefits

Beyond its delicious taste, this Buttermilk Rhubarb Bread offers a delightful way to enjoy some wholesome goodness. Rhubarb is known for its dietary fiber and Vitamin K, while buttermilk contributes a bit of protein and calcium, making each slice a surprisingly satisfying treat.

FAQs

Can I use frozen rhubarb in this recipe?

Absolutely, you can use frozen rhubarb! There’s no need to thaw it first; just toss it directly into the batter. It might release a little more moisture, so the baking time could be extended slightly, but the flavor will be just as wonderful.

What can I substitute for buttermilk if I don’t have it?

If you don’t have buttermilk, you can easily make your own. For one cup, combine 1 tablespoon of white vinegar or lemon juice with regular milk and let it sit for 5-10 minutes until it curdles. This works beautifully for our bread.

How do I know when my rhubarb is ripe enough to pick?

Rhubarb stalks are ready when they are about 10-15 inches long and their color is a vibrant red or pink. They should snap easily when you try to pull them from the base, indicating they are fresh and perfect for your Buttermilk Rhubarb Bread.

Can I add other fruits or spices to this bread?

Yes, absolutely! This bread is wonderfully versatile. A touch of ginger or cardamom would be delicious with the rhubarb, or you could fold in some chopped strawberries for an extra burst of fruity sweetness. Experiment to find your favorite combination!

Emma

Buttermilk Rhubarb Bread

This tender quick bread, bursting with tart rhubarb and a delicate crumb from buttermilk, is the perfect taste of spring.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Quick Bread

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

For the Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup buttermilk room temperature
• 1 large egg room temperature
• 0.5 cup unsalted butter melted and slightly cooled
• 1 tsp vanilla extract
• 1.5 cups rhubarb diced into 1/2-inch pieces
• 1 tbsp coarse sugar for sprinkling

Equipment

• 9x5 inch loaf pan
• Large mixing bowl
• Medium Mixing Bowl
• Whisk

Method

 

Get Ready

• Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.
• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Make sure there are no lumps.
• In a separate medium bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth. Ensure the butter isn't too hot, or it might cook the egg.
• Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing leads to a tough bread.
• Gently fold in the diced rhubarb until evenly distributed throughout the batter. Pour the batter into your prepared loaf pan and spread it evenly.
• Sprinkle the top of the batter with coarse sugar. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with foil.
• Let the bread cool in the pan on a wire rack for 10-15 minutes before carefully lifting it out by the parchment paper overhang (or inverting if no parchment). Transfer to the wire rack to cool completely before slicing and serving. This allows the crumb to set properly.

Notes

Don't overmix the batter! Overmixing develops the gluten in the flour too much, leading to a dense, tough bread instead of a tender one. Just mix until the ingredients are barely combined. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk and letting it sit for 5-10 minutes until it slightly curdles. This bread is fantastic served warm with a pat of butter, or enjoy it plain for breakfast or an afternoon snack. It also freezes beautifully for up to 3 months; just wrap slices tightly in plastic wrap and then foil.

Conclusion

This Buttermilk Rhubarb Bread isn’t just a recipe; it’s a hug in a slice, a reminder of spring’s bounty and the simple joy of baking. I truly hope you give it a try and let its comforting flavors brighten your day. It’s got that same luxurious texture and richness that I adore in recipes like my keto brioche bread.