A delightful and moist rhubarb loaf with a cinnamon sugar topping, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a large mixing bowl, combine the flour, brown sugar, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps and ensure an even mixture.
In another bowl, whisk together the egg, buttermilk, and vanilla.
Ensure the wet ingredients are well combined for a smoother batter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the rhubarb gently to distribute it evenly.
Coating the rhubarb in a bit of flour can prevent it from sinking to the bottom.
Pour the batter into the prepared loaf pan.
Tap the pan gently on the counter to remove air bubbles.
Mix the sugar and cinnamon for the topping and sprinkle it over the batter.
The topping adds a sweet and crunchy texture to the loaf.
Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
Check the loaf a few minutes before the timer ends to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the loaf helps it set and makes slicing easier.
Slice and serve the loaf with your favorite spread or enjoy as is.
Pair with a dollop of whipped cream or a drizzle of honey for added indulgence.
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