This old-fashioned rhubarb loaf is a moist, delicious cake that’s perfect for barbeques and parties. This old-fashioned rhubarb loaf recipe is easy and quick to prepare, from start to finish, you can have a fresh homemade rhubarb cake from scratch ready in just 50 minutes.
Rhubarb can often be overlooked as a dessert ingredient because it is tart and sour, but this quick bread recipe makes a wonderful, homemade old-fashioned rhubarb loaf that is perfect for any time of year.
This scrumptious rhubarb loaf cake is made with buttermilk and brown sugar, it’s also made with oil but you can easily swap it with melted butter if you prefer.
I bake a lot with rhubarb, but making rhubarb quick bread has got to be my favorite. I love the combination of tartiness, and sourness, combined with buttermilk and brown sugar makes this loaf cake moist and tender with the perfect amount of sweetness.
Let’s make this old-fashioned rhubarb loaf recipe!
Ingredients For Old Fashioned Rhubarb Loaf
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 cups brown sugar, packed
- 2/3 cup oil, or melted butter
- 1 cup buttermilk
- 1 1/4 teaspoon. vanilla
- 2 cups rhubarb, diced and divided
How To Make Old Fashioned Rhubarb Loaf?
- Preheat the oven to 330°F or 165°C, and grease and flour two 8 1/2 x 4-1/2 x 2-1/2 inches standard loaf cake pans.
- Combine the flour, baking soda, and salt in a mixing bowl and whisk together.
- Add the brown sugar, vanilla, oil or melted butter, and buttermilk to the flour mixture and beat with a hand mixer on medium speed for 3-4 minutes or until the batter is smooth. Alternatively, you can use a whisk and stir the ingredients together.
- Add 1 cup of rhubarb and fold it into the batter.
- Divide the loaf cake batter into the 2 greased and floured cake pans, then add 1/2 cup of rhubarb onto the top of each of the cake batter.
- Bake for 40-45 minutes or until a toothpick or tester comes out clean. If you have a thermometer the loaf cake is baked when the internal temperature reaches above 200°F (94°C).
- Once the loaves are baked, remove them from the oven and discharge them from the pan.
- Allow the cakes to cool on a cooling rack for 40 minutes before slicing.
- Dust with some icing sugar and Enjoy!
Old Fashioned Rhubarb Loaf Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 cups brown sugar packed
- 2/3 cup oil or melted butter
- 1 cup buttermilk
- 1 1/4 teaspoon. vanilla
- 2 cups rhubarb diced and divided
Instructions
- Preheat the oven to 330°F or 165°C, and grease and flour two 8 1/2 x 4-1/2 x 2-1/2 inches standard loaf cake pans.
- Combine the flour, baking soda, and salt in a mixing bowl and whisk together.
- Add the brown sugar, vanilla, oil or melted butter, and buttermilk to the flour mixture and beat with a hand mixer on medium speed for 3-4 minutes or until the batter is smooth. Alternatively, you can use a whisk and stir the ingredients together.
- Add 1 cup of rhubarb and fold it into the batter.
- Divide the loaf cake batter into the 2 greased and floured cake pans, then add 1/2 cup of rhubarb onto the top of each of the cake batter.
- Bake for 40-45 minutes or until a toothpick or tester comes out clean. If you have a thermometer the loaf cake is baked when the internal temperature reaches above 200°F (94°C).
- Once the loaves are baked, remove them from the oven and discharge them from the pan.
- Allow the cakes to cool on a cooling rack for 40 minutes before slicing.
- Dust with some icing sugar and Enjoy!
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