A moist and tangy quick bread made with fresh rhubarb, perfect for spring and summer baking.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, mix together brown sugar, oil, egg, vanilla, and buttermilk until well combined.
In another bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and stir just until combined.
Fold in diced rhubarb and nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

You can substitute sour cream or yogurt for buttermilk if needed.
Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.
This bread also freezes well for up to 3 months.