Rhubarb Tea Bread
Delight your taste buds with this rustic and moist Rhubarb Tea Bread, a charming blend of tart and sweet flavors that’s perfect for any time of day. Featuring tender chunks of fresh rhubarb, warm hints of cinnamon, and the subtle tang of buttermilk, this easy loaf comes together in just 15 minutes of prep time. Chopped walnuts or pecans add a delightful crunch, while a sprinkle of turbinado sugar on top creates an irresistible golden crust. Whether you’re enjoying it with a cup of tea or as a quick snack, this home-baked treat is the perfect balance of comfort and sophistication. Plus, it stays fresh for days, making it a versatile addition to your baking repertoire!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.75 cups buttermilk
- 0.5 cups vegetable oil
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1.5 cups fresh rhubarb, diced
- 0.5 cups chopped walnuts or pecans (optional)
- 1 tablespoon turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a large bowl, whisk together the granulated sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, as this can make the bread dense.
Fold in the diced rhubarb and chopped nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle the top with turbinado sugar for a sweet, crunchy finish.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices of rhubarb tea bread on its own or with a pat of butter. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 226.7 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 509 mg | 39% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1412 mg | 30% | |
*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.
