Moist and tender Rhubarb Quick Bread with buttermilk, cinnamon sugar topping, and bright spring flavor.

Scale

1 ½ cups brown sugar

⅔ cup oil

1 egg

1 cup buttermilk

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups diced rhubarb

½ cup chopped walnuts (optional)

¼ cup granulated sugar

1 teaspoon cinnamon

1. Preheat oven to 325°F (163°C). Grease two 8×4-inch loaf pans or line with parchment paper.

2. Whisk brown sugar, oil, egg, buttermilk, and vanilla until smooth.

3. Combine flour, baking soda, and salt in a separate bowl.

4. Gradually mix dry ingredients into wet ingredients until just combined.

5. Fold in diced rhubarb and walnuts if using.

6. Divide batter evenly into prepared loaf pans.

7. Mix granulated sugar and cinnamon; sprinkle over tops.

8. Bake 55–60 minutes until a toothpick comes out clean.

9. Cool in pans 10 minutes, then transfer to wire rack.

Do not overmix batter.

Add citrus zest or cardamom for variation.

Store tightly wrapped for up to 3 days or freeze slices.

Keywords: Rhubarb Quick Bread, buttermilk bread, spring loaf