This rhubarb vanilla loaf is a direct line back to my grandma Sue’s backyard in the Midwest, where she grew a long, wild row of rhubarb along the fence. Every spring and early summer, we’d beg her to bake “the rhubarb cake” every weekend, and this loaf is my home-cook version of that memory. It’s simple, buttery, and softly scented with vanilla, with tender pieces of rhubarb baked into a thick, pale batter that bakes up with a slightly swirled, rustic top. If you love old-fashioned, not-too-fussy bakes that feel comforting and familiar, this is the kind of recipe you’ll want to keep in regular rotation.
Serve this rhubarb vanilla loaf slightly warm or at room temperature, sliced thickly so you can see the soft rhubarb pieces running through the crumb. It’s lovely on its own with coffee or tea, or you can add a dollop of lightly sweetened whipped cream or a spoonful of vanilla yogurt for a simple dessert. For a brunch spread, pair it with fresh berries, soft scrambled eggs, and good coffee. The loaf also travels well, so it’s a nice option to bring to a potluck or to wrap up for a neighbor with a small jar of strawberry or raspberry jam on the side.
Rhubarb Vanilla Loaf
Servings: 8-10
Ingredients
1 1/2 cups (210 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (200 g) granulated sugar
1/2 cup (115 g) unsalted butter, softened to room temperature
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120 ml) whole milk or buttermilk, at room temperature
1 1/2 cups (about 180 g) fresh rhubarb, finely chopped (1/4- to 1/2-inch pieces)
1 tablespoon granulated sugar (for tossing with rhubarb, optional)
1 tablespoon granulated sugar (for sprinkling on top, optional)
Soft butter or neutral oil, for greasing the pan
1 tablespoon flour, for dusting the pan
Directions
Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan with soft butter or neutral oil, then dust the inside with about 1 tablespoon of flour, tapping out any excess. This helps the loaf release cleanly and keeps the edges from sticking.
Prepare the rhubarb: Rinse the rhubarb stalks under cool water and pat them completely dry. Trim off and discard any leaves (they are not edible) and any tough ends. Chop the stalks into small pieces, about 1/4 to 1/2 inch. Measure out 1 1/2 cups of chopped rhubarb. If your rhubarb is very tart and you like a sweeter loaf, toss the chopped pieces with 1 tablespoon of sugar and set aside while you mix the batter.
In a medium bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set this bowl aside; combining these first helps them distribute evenly through the batter.
