📖 Instructions

1. Preheat the Oven: Get going by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides. This makes removal super easy!
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. No one wants a pocket of baking soda!
3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. The buttermilk adds a lovely tang, but regular milk works in a pinch.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay; overmixing can lead to a tough bread. It's a quick bread afterall.
5. Add Rhubarb and Cheese: Gently fold in the diced rhubarb and shredded provolone cheese. Distribute them evenly throughout the batter. The rhubarb will add a beautiful tartness, and the provolone will offer a savory counterpoint.
6. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly. I like to give it a little tap on the counter to release any air bubbles.
7. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; ovens vary, and you don't want to end up with a dry loaf. If the top starts to brown too quickly, tent it with foil.
8. Cool: Let the bread cool in the pan for 10-15 minutes before lifting it out using the parchment paper overhang. Transfer it to a wire rack to cool completely. Patience is key here; slicing it too soon can result in a gummy texture.
9. Slice and Serve: Once completely cooled, slice the bread with a serrated knife and serve. Enjoy it as is, or try toasting it with a pat of butter. Mmmm. Delicious!
10. If you're feeling adventurous, a thin smear of cream cheese or a drizzle of honey would be amazing! It's also fantastic with a cup of coffee or tea.
11. This bread is best enjoyed fresh, but it will keep for a few days stored in an airtight container. You can also freeze slices for longer storage. Just wrap them tightly in plastic wrap and store in a freezer bag.