📖 Instructions

1. Get Started: Position a rack in the center of your oven and preheat to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly. For easier removal, line the pan with parchment paper, leaving an overhang on the sides.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
3. Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. This may take 3-5 minutes. Scraping down the sides of the bowl occasionally ensures everything is well combined.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until everything is well incorporated. Don't overmix at this stage.
5. Incorporate Ricotta: Add the ricotta cheese and mix until just combined. Be careful not to overmix, as this can result in a dense bread.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Mix until there are no streaks of flour remaining.
7. Fold in Rhubarb: Gently fold in the chopped rhubarb until evenly distributed throughout the batter. Ensure the rhubarb is well coated.
8. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it loosely with foil.
10. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slicing the bread while it's still warm can cause it to crumble.
11. Slice and Serve: Once the bread is completely cool, slice and serve. Enjoy on its own or with a dollop of whipped cream or a drizzle of honey. It is delightful either way!