Ingredients
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup fresh rhubarb, diced into 1/2-inch pieces
• 1 tablespoon flour (for tossing rhubarb)
Optional Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract
Instructions
- Prepare pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt
- Combine wet ingredients: In a separate bowl, whisk together oil, egg, milk, and vanilla until well combined.
- Prepare rhubarb: Toss diced rhubarb with 1 tablespoon of flour in a small bowl to prevent sinking.
- Make batter: Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix – the batter should be slightly lumpy.
- Add rhubarb: Gently fold the flour-coated rhubarb into the batter, distributing evenly.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Let bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Optional glaze: If using, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes