Description
Moist rhubarb quick bread with buttermilk, citrus zest, and warm cardamom spice, perfect for spring baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 1/2 cups diced rhubarb
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 350°F and grease a loaf pan
- Dice rhubarb into small pieces
- Mix flour, baking soda, salt, and cardamom in a bowl
- Whisk sugars, eggs, oil, buttermilk, vanilla, and orange zest in another bowl
- Combine wet and dry ingredients gently
- Fold in rhubarb evenly
- Pour batter into prepared pan and sprinkle with coarse sugar
- Bake for 50 to 60 minutes until a toothpick comes out clean
- Cool before slicing and serving
Notes
- Do not overmix the batter to keep the bread tender
- Drain frozen rhubarb well before using
- Let the bread cool completely for best texture
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 45