Rhubarb Brown Sugar Loaf
Indulge in the sweet-tart flavors of this Rhubarb Brown Sugar Loaf, a moist and tender quick bread that perfectly balances earthy warmth with a hint of cinnamon spice. Made with fresh, tangy rhubarb and rich brown sugar, this recipe creates a beautifully textured loaf with a crisp, sugary topping that adds an irresistible crunch. The combination of buttermilk and melted butter ensures a soft, melt-in-your-mouth crumb, while the vanilla extract and a delicate pinch of cinnamon enhance the depth of flavor. Ideal for breakfast, dessert, or an afternoon snack, this simple yet show-stopping loaf comes together in just 15 minutes of prep time and fills your kitchen with the cozy aroma of fresh, homemade baking. Perfect for seasonal rhubarb or to brighten your day, every slice is a delightful mix of sweetness and zing.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Packed light brown sugar
- 0.5 cup Unsalted butter, melted
- 0.75 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1.5 cups Chopped fresh rhubarb
- 2 tablespoons Granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the brown sugar and melted butter. Whisk until smooth and well blended.
Add the buttermilk, vanilla extract, and eggs to the brown sugar mixture. Whisk until combined.
Gradually stir the dry ingredients into the wet ingredients, mixing just until no pockets of flour remain. Be careful not to overmix.
Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Sprinkle the granulated sugar evenly over the top of the batter to create a crisp, sugary crust.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the loaf cool in the pan for 10 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 440.2 g | 160% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 236.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 716 mg | 55% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
