Description
A moist and flavorful loaf combining the tartness of rhubarb with the sweetness of vanilla and honey glaze.
Ingredients
Scale
- 1 1/2 cups diced rhubarb
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1/2 cup honey
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tbsp powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light. Add eggs one at a time.
- Mix in vanilla seeds (or extract) and buttermilk.
- Fold in dry ingredients until just combined. Stir in rhubarb.
- Pour batter into pan. Bake 50-60 minutes until golden.
- Cool 10 minutes in pan, then transfer to rack.
- Mix honey and powdered sugar for glaze. Drizzle over cooled loaf.
Notes
- Use fresh rhubarb for best texture
- Buttermilk can be substituted with milk + 1/2 tbsp vinegar
- Store covered at room temperature for 3 days
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg