📖 Instructions

1. Alright, let's kick things off by getting our rhubarb ready. Wash about 2 cups of fresh rhubarb stalks and trim off the ends. Chop them into small, roughly 1/2-inch pieces. No need to peel them – the skin adds a nice color and a bit of tartness! Set these little ruby jewels aside for later.
2. Next up, it's time to whip up the batter. In a sizable mixing bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Make sure everything's evenly distributed – nobody wants a pocket of pure baking soda!
3. In a separate, equally impressive mixing bowl, combine 3/4 cup of granulated sugar, 1/2 cup of vegetable oil (or applesauce, if you're feeling adventurous!), 1 large egg, and 1 teaspoon of vanilla extract. Whisk these ingredients together until they form a smooth, cohesive mixture. It should look something like a glossy, pale yellow potion.
4. Now, pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix – a few streaks of flour are perfectly fine. Overmixing can lead to a tough bread, and we're aiming for tender and moist, not shoe leather!
5. Here comes the star of the show – the chopped rhubarb! Fold the rhubarb pieces into the batter until they're evenly dispersed. The batter will turn a lovely shade of pink, which is always a good sign, right?
6. Grease a loaf pan (approximately 8x4 inches) with cooking spray or a bit of oil. This will ensure that your bread doesn't stick to the bottom and sides. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
7. Pour the batter into the prepared loaf pan, spreading it evenly. If you're feeling fancy, you can sprinkle a tablespoon of turbinado sugar (also known as sugar in the raw) over the top for a bit of extra sparkle and crunch. I definitely recommend this!
8. Now, for the air frying magic! Preheat your air fryer to 320°F (160°C) for about 5 minutes. Once it's preheated, carefully place the loaf pan into the air fryer basket. If your loaf pan is too big, you may need to cut the batter in half and cook two smaller loaves. Trust me, it's worth it!
9. Air fry the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – air fryers can vary, so it might need a bit more or less time. If the top starts to brown too quickly, you can loosely cover it with foil during the last 15-20 minutes.
10. Once the bread is done, carefully remove the loaf pan from the air fryer and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Patience is a virtue, my friends – it's much easier to slice when it's cooled!
11. Slice the rhubarb bread and serve it warm, if you want. I love spreading a bit of butter or cream cheese on mine, but it's also delicious on its own. Enjoy the tangy-sweet flavor of rhubarb in this simple and satisfying treat. Happy air frying!