📖 Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving some overhang for easy removal. I ALWAYS prefer parchment, cleans up is too easy!
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. I once forgot the baking powder and ended up with a hockey puck. Don't be like me!
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. The mixture should be relatively smooth; it's okay if the butter isn't perfectly incorporated.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few streaks of flour are fine. Overmixing develops the gluten too much, resulting in a tough bread. Trust me; you don’t want that!
5. Add Rhubarb: Gently fold in the diced rhubarb. Distribute it evenly throughout the batter. I love how the pink rhubarb streaks through the pale batter – it's so pretty!
6. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly. If you want, you can sprinkle a little extra sugar on top for a sparkly crust.
7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking at 50 minutes, as oven temps vary wildly. One time I baked a cake for what felt like forever!
8. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking and makes it easier to slice.
9. Slice and Enjoy: Once the bread is completely cool, slice and serve. It's delicious on its own, or you can spread it with butter, cream cheese, or your favorite jam. It pairs perfectly with a cup of coffee or tea. I swear, a warm slice of this bread can cure almost anything. At least, that's what I tell myself!