01 -
Let your loaf chill in the pan for about 15 minutes, then tip it out onto a wire rack till it’s totally cool.
02 -
Pop it in for 60 to 65 minutes. Check with a skewer—if it comes out clean, you’re good.
03 -
Dump your batter into the pan. Scatter that last tablespoon of sugar all over the top.
04 -
Now fold in those rhubarb chunks. Get them spread out evenly in your batter.
05 -
Toss in your flour and carefully stir—just enough so it’s all mixed, but don’t go overboard.
06 -
Mix in baking powder and salt, making sure they’re spread out nicely.
07 -
In a big bowl, beat together the egg, buttermilk, oil, sugar, and vanilla till the whole thing is smooth.
08 -
Slice up enough rhubarb so you’ve got 2 cups of little pieces. Hold onto them for your batter.
09 -
Fire up your oven to 175°C. Coat your loaf pan with non-stick spray and have it set aside.