Rhubarb Nut Bread: A Taste of Spring’s Tangy Delight

There are certain ingredients that, for me, are deeply tied to specific seasons and the memories they evoke. Rhubarb is one such jewel. I can vividly recall the crisp snap of its crimson stalks as I’d pull them from my grandmother’s garden, the tartness a delightful counterpoint to the sweetness of summer. When my kind neighbor, Shirley, presented me with a generous bunch of fresh rhubarb along with a well-loved recipe card, it felt like a gift from the past. She mentioned it came from a gourmet magazine years ago, and after my first bake, I understood why – this Rhubarb Nut Bread boasts a beautifully tender crumb and a perfectly balanced tangy-sweet flavor that truly celebrates the season.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12-16 slices
• Yields: 2 loaves
• Dietary Type: Contains Egg, Dairy (buttermilk)

Ingredients

This recipe yields two lovely loaves, perfect for sharing or enjoying over a week.

• 1 ½ cups firmly packed brown sugar
• ⅔ cup vegetable oil
• 1 large egg
• 1 cup buttermilk (or 1 cup sour milk – see notes below)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ cups raw rhubarb, chopped into ½-inch pieces
• ½ cup pecans or walnuts, chopped
• ⅓ cup white sugar
• 1 tablespoon melted butter

Notes on Ingredients:

• Buttermilk/Sour Milk: If you don’t have buttermilk on hand, you can easily make your own sour milk. Simply measure out 1 cup of whole milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. This mimics the acidity and texture of buttermilk beautifully.
• Rhubarb: Fresh is best for this bread, but if you have frozen rhubarb, thaw it and drain it very well before chopping.
• Nuts: Pecans offer a buttery sweetness that pairs wonderfully with rhubarb, while walnuts provide a slightly earthier, more robust flavor. Choose your favorite!

Equipment Needed

• Two 8″ x 4″ x 3″ loaf pans
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Wire cooling rack
• Small bowl (for topping)

Instructions

Bringing this delightful Rhubarb Nut Bread to life is a straightforward process, yielding two golden loaves perfect for any occasion.

1. Preheat and Prepare Pans: Begin by preheating your oven to 325°F (160°C). Generously butter and flour your two 8″ x 4″ x 3″ loaf pans. This step is crucial for ensuring your loaves release cleanly after baking.
2. Combine Wet Ingredients and Sugar: In a large mixing bowl, combine the brown sugar, vegetable oil, and the egg. Whisk these together until well incorporated.
3. Prepare the Buttermilk Mixture: In a separate medium bowl, combine the buttermilk (or your homemade sour milk), baking soda, salt, and vanilla extract. Stir until the baking soda is dissolved.
4. Alternate Dry and Wet Additions: Now, you’ll add the buttermilk mixture to the sugar mixture alternately with the flour. Begin by adding about a third of the flour to the sugar mixture and stirring until just combined. Then, add half of the buttermilk mixture and stir again. Continue this pattern, adding another third of the flour, then the remaining buttermilk mixture, and finally the last of the flour. Beat well after each addition to ensure a smooth, cohesive batter, but be careful not to overmix once the flour is added.
5. Fold in Rhubarb and Nuts: Once the batter is smooth, it’s time to gently fold in the chopped rhubarb and the chopped nuts (pecans or walnuts). Use a rubber spatula or wooden spoon for this, being careful not to break down the rhubarb too much. You want to distribute them evenly throughout the batter.
6. Fill the Loaf Pans: Divide the batter evenly between your two prepared loaf pans. Smooth the tops gently with your spatula.
7. Prepare the Topping: In a small bowl, combine the white sugar and the melted butter. Stir until the sugar is moistened.
8. Apply the Topping: Sprinkle this butter and sugar mixture evenly over the top of the batter in both loaf pans. This will create a delightful, slightly crisp, and sweet crust.
9. Bake to Perfection: Bake for 45 minutes, or until a wooden skewer or toothpick inserted into the center of the loaves comes out clean. Ovens can vary, so keep an eye on them, especially towards the end of the baking time. If the tops start to brown too quickly, you can loosely tent them with aluminum foil.
10. Cooling: Once baked, carefully remove the loaves from the oven. Turn them out onto a wire rack to cool completely. Allowing them to cool on a rack ensures that air circulates around the loaves, preventing a soggy bottom.

Expert Tips & Tricks

• Don’t Overmix: The key to a tender quick bread is to mix the dry ingredients into the wet ingredients just until combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf.
• Chopping Rhubarb: For the best texture and to prevent large chunks from becoming stringy, aim for ½-inch pieces when chopping your rhubarb.
• Testing for Doneness: Besides the toothpick test, the loaves should feel slightly firm to the touch and the edges should start to pull away from the sides of the pan when they are ready.
• Room Temperature Ingredients: While not strictly necessary for this recipe, using room temperature buttermilk and egg can help them emulsify more easily into the batter, leading to a slightly more uniform texture.

Serving & Storage Suggestions

This Rhubarb Nut Bread is wonderfully versatile. It’s delicious served warm or at room temperature.

• Serving: Slice the cooled loaves and enjoy them as is for a delightful breakfast or snack. It’s also fantastic toasted and served with a dollop of butter or a drizzle of honey. For an extra treat, pair a slice with a cup of tea or a glass of milk.
• Storage: Once completely cooled, store the bread tightly wrapped in plastic wrap or in an airtight container. At room temperature, it will stay fresh for about 3-4 days. For longer storage, you can refrigerate the bread for up to a week. If you wish to freeze it, wrap individual slices or whole loaves tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature or gently reheat in a low oven.

Nutritional Information

This provides an estimated nutritional breakdown per slice, assuming 16 slices per loaf.

Nutrient	Amount per Slice	% Daily Value
Calories	2319.4 kcal
Calories from Fat		932 g
Total Fat	103.6 g	159 %
Saturated Fat	16.5 g	82 %
Cholesterol	113.2 mg	37 %
Sodium	2060.3 mg	85 %
Total Carbohydrate	328.6 g	109 %
Dietary Fiber	8.5 g	33 %
Sugars	202.1 g	808 %
Protein	26.9 g	53 %

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is delightful as is, feel free to experiment!

• Citrus Zest: Add the zest of one lemon or orange to the batter for an extra layer of bright, fresh flavor that complements the rhubarb beautifully.
• Spices: A pinch of cinnamon or nutmeg can add warmth to the bread.
• Dried Fruit: For added sweetness and chewiness, consider adding ½ cup of dried cranberries or raisins to the batter along with the rhubarb and nuts.
• Dairy-Free/Vegan: To make this dairy-free, use your favorite non-dairy milk (like almond or oat milk) with a tablespoon of lemon juice or vinegar for the sour milk. For a vegan version, you would need to replace the egg with an egg substitute (like a flax egg or commercial replacer) and ensure your milk is dairy-free.

FAQs

Q: My rhubarb is very tart. Should I adjust the sugar?
A: The recipe is balanced for the inherent tartness of rhubarb. If your rhubarb is exceptionally tart, you might consider adding an extra tablespoon or two of brown sugar to the batter, but taste the batter (before adding eggs for safety) if you’re concerned.

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can. Ensure you thaw it completely and drain off as much liquid as possible before chopping and adding it to the batter.

Q: How can I tell if my rhubarb is ripe?
A: Rhubarb is typically harvested in spring and early summer. Look for stalks that are firm, crisp, and have a vibrant color. Avoid any that are limp or have wilting leaves.

Q: My loaf has sunk in the middle. What went wrong?
A: This can happen if the oven temperature was too low, the batter was overmixed, or if the bread was removed from the oven too soon. Ensure your oven is accurately preheated and try to mix the batter just until combined.

Q: Can I add streusel topping instead of the butter and sugar?
A: Absolutely! A simple streusel topping made from flour, butter, and sugar would be a delicious alternative to the sprinkle topping.

Final Thoughts

This Rhubarb Nut Bread is more than just a baked good; it’s a celebration of the season, a comforting embrace of familiar flavors, and a testament to the simple joys of home baking. The delightful interplay of tart rhubarb and crunchy nuts, all within a moist, tender crumb, makes it an irresistible treat. I hope you’ll find as much pleasure in baking and savoring this loaf as I do, perhaps even creating your own cherished memories with each slice. It’s wonderful served alongside a strong cup of coffee or a fragrant herbal tea. Enjoy!