60 Year Old Rhubarb Bread Recipe That Melts in Your Mouth

Oh, let me tell you about my absolute favorite springtime treat – this glorious rhubarb bread! I wait all year for those first ruby-red stalks to appear at the farmers market just so I can bake loaf after loaf. There’s something magical about how the tart rhubarb plays against the sweet, buttery bread – it’s like sunshine in every bite. I’ve been making this recipe since my grandma first taught me (her secret was always using fresh rhubarb and real buttermilk). Trust me, once you try a warm slice slathered with butter, you’ll understand why this rhubarb bread has been my go-to for every brunch and bake sale for the past 15 years!

Why You’ll Love This Rhubarb Bread

Oh, where do I even start? This rhubarb bread is my happy place. First off, that moist, tender crumb – it stays fresh for days thanks to the buttermilk and juicy rhubarb bits. Then there’s the perfect balance of sweet and tangy – just enough sugar to tame the rhubarb’s zing without losing its personality. And the best part? It’s so easy – no fancy mixer needed, just a bowl and a wooden spoon. Pop it in the oven, and boom: you’ve got a loaf that’s equally at home on a brunch table or tucked into lunchboxes. (Pro tip: toasted with a smear of honey butter? *Chef’s kiss*.)

Gathering Your Rhubarb Bread Ingredients

Okay, let’s raid the pantry! Here’s what you’ll need for that perfect loaf (and yes, I’ve learned the hard way – measure everything before you start mixing!):

• • 1 1/2 cups chopped rhubarb – fresh is best, look for those vibrant pink stalks
  • 1 cup sugar – granulated works fine, but I sometimes do half brown sugar for extra depth
  • 1/2 cup butter, softened – real butter only, please! Leave it out for 30 minutes beforehand
  • 1 egg – room temperature blends better
  • 1 teaspoon vanilla extract – the good stuff makes a difference
  • 2 cups all-purpose flour – spoon and level it, don’t scoop!
  • 1 teaspoon baking soda – check it’s not expired

1/2 teaspoon salt – balances all the sweetness

• 1/2 cup buttermilk – no buttermilk? Mix 1/2 cup milk with 1/2 tbsp lemon juice
• 1/2 cup chopped nuts (optional) – walnuts or pecans add a lovely crunch

 

See? Nothing too fancy – just honest ingredients that create magic together. Now let’s get mixing!

How to Make Rhubarb Bread

Alright, let’s turn these simple ingredients into something spectacular! I promise it’s easier than you think – just follow these steps and you’ll have the most incredible rhubarb bread filling your kitchen with that sweet-tart aroma in no time.

Preparing the Batter

First things first: preheat your oven to 350°F (175°C) and grease your loaf pan really well (I use butter and a dusting of flour – rhubarb can be sticky!). Now, grab that softened butter and sugar – this is where the magic starts. Cream them together in a big bowl until they’re light and fluffy. I use a wooden spoon and some elbow grease, but a hand mixer works too (just don’t go overboard!).

Next, beat in the egg and vanilla until everything’s smooth. In another bowl, whisk together the flour, baking soda, and salt. Here’s the secret: alternate adding the dry ingredients and buttermilk to the butter mixture. Start and end with the flour – this keeps the batter from getting clumpy. Stir just until combined – overmixing makes tough bread! Finally, gently fold in those gorgeous pink rhubarb pieces (and nuts if you’re using them). The batter will be thick and speckled with red – that’s exactly what you want!

Baking and Cooling

Pour your batter into the prepared pan and smooth the top. Into the oven it goes! Now set your timer for 50 minutes, but don’t wander too far – every oven’s different. Around the 45-minute mark, start checking with a toothpick. It should come out with just a few moist crumbs, not wet batter. My grandma taught me to press the top gently too – it should spring back when done.

Here’s the hardest part: let it cool in the pan for 10 minutes before turning it out onto a rack. I know, I know – the smell is irresistible! But waiting helps the bread set and prevents crumbling. Slice it warm if you can’t resist (who could blame you?), but it slices even cleaner when completely cool. The wait is worth it – I promise!

Tips for Perfect Rhubarb Bread

After baking countless loaves (and yes, a few disasters!), here are my can’t-miss tips: First, always use fresh rhubarb – those crisp, juicy stalks give the best texture and tang. Second, watch the clock like a hawk – overbaking dries it out fast. Start checking at 50 minutes with the toothpick test (a few moist crumbs are perfect). And my secret weapon? Let it cool completely before slicing – it keeps those beautiful pink flecks intact. Trust me, patience pays off!

Ingredient Notes and Substitutions

Okay, let’s talk swaps! No buttermilk? No problem – just mix 1/2 cup milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes. Want to skip nuts? The bread still turns out great (my sister’s allergic, so I do this often). Frozen rhubarb works in a pinch – thaw and drain it well to avoid soggy bread. And if you’re out of vanilla? A dash of cinnamon makes a lovely alternative. Just remember – each change tweaks the flavor slightly, but that’s how new family favorites are born!

Serving and Storing Rhubarb Bread

Oh, the joy of slicing into this beauty! I always serve my rhubarb bread slightly warm – it makes the butter melt into those tender crumbs just right. For breakfast, I toast thick slices until the edges get crispy (heaven with a dollop of jam!). Store leftovers in an airtight container at room temp for up to 3 days – if it lasts that long! Freeze whole or sliced for up to 2 months; just wrap it tight in plastic and foil. Pro tip: frozen slices pop straight into the toaster for instant rhubarb bliss!

Rhubarb Bread Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on 12 slices per loaf): about 180 calories, with 8g fat (4g saturated), 25g carbs, and 3g protein. Of course, these numbers dance around a bit depending on your exact ingredients – like if you add nuts or swap sugars. But honestly? When something tastes this good, I just enjoy every bite without overthinking it!

Frequently Asked Questions

Can I use frozen rhubarb? Absolutely! Just thaw it completely and pat it dry with paper towels to remove excess moisture. Frozen rhubarb tends to release more liquid, so I usually add an extra tablespoon of flour to the batter to compensate.

Why did my bread turn out soggy in the middle? Oh dear – been there! Usually means it needed a few more minutes in the oven. Next time, tent it with foil if the top’s browning too fast, and test doneness with a toothpick near the center (no wet batter allowed!).

Can I make this without buttermilk? You bet! My quick fix: stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup regular milk and let it sit for 5 minutes. The slight tang works just like the real deal.

How do I get those pretty pink flecks throughout? The secret’s in the chopping! Cut your rhubarb into small, even pieces (about 1/4-inch) – too big and they’ll sink, too small and they’ll disappear. Fold them in gently at the very end.

Share Your Rhubarb Bread Experience

Did you bake this beauty? I’d love to hear how it turned out! Drop me a comment below with your twist on the recipe or share a photo of your golden loaf. Happy baking, friends!

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