This easy recipe for Buckwheat Rhubarb Bread is tender, delicious, and incredibly versatile. It’s a quick-bread style recipe that’s flavored with rhubarb, lemon, ginger, and cardamom.
- 1 cup buttermilk
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 eggs
- 1 tablespoon minced lemon zest
- 1 ½ teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup sugar, sucanat, or coconut sugar
- ⅔ cup buckwheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- 1 ½ cups diced fresh or frozen rhubarb, thawed if frozen
- Turbinado sugar
Heat oven to 350°F. Coat a 9×5-inch loaf pan with nonstick spray.
Whisk together buttermilk, butter, eggs, zest, and vanilla.
In a large bowl whisk together all purpose flour, sugar, buckwheat flour, baking powder, baking soda, salt, ginger, and cardamom.
Add buttermilk mixture to flour mixture and whisk just until combined; fold in rhubarb. Transfer batter to prepared pan and sprinkle with turbinado sugar.
Bake until a toothpick inserted in the center comes out clean, 55–65 minutes. Transfer pan to wire rack and let bread cool in pan 10 minutes, then invert, remove bread from pan and cool completely on wire rack.
This Buckwheat Rhubarb bread does call for granulated sugar (instead of a natural sweetener like I usually use), but when cooking for a crowd, I sometimes find this to be more appealing to the masses. However, this recipe still works if you replace some, or all, of the 1 cup sugar with ground sucanat or ground coconut sugar (just be sure to grind it in a spice grinder before using).
See how I use sucanat here.
- Serving Size: 1 slice
- Calories: 277
- Sugar: 20
- Sodium: 167
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 6
- Cholesterol: 132