Sweet Buttermilk Rhubarb Bread (Print Version)

# Ingredients:

01 - 250 g (around 2 cups) rhubarb, chopped into small bits
02 - 240 ml buttermilk
03 - 1 large egg
04 - 200 g white sugar, with an extra 12 g (about 1 tbsp) for the top
05 - 2 teaspoons vanilla
06 - 120 ml mild oil – sunflower or canola works
07 - 0.5 teaspoon fine salt
08 - 1 tablespoon baking powder
09 - 250 g regular flour

# Instructions:

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.

# Notes:

01 - Dust your chopped rhubarb pieces with a little flour before mixing them in. It’ll keep them from sinking to the bottom.