Rhubarb Buttermilk Bread



For the Topping:

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  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 3 tablespoons unsalted butter, cubed
  • ¼ cup chopped hazelnuts
  • ½ teaspoon ground nutmeg

For the Batter:

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon sea salt
  • 2 large eggs
  • ½ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • Zest of 1 lemon
  • Seeds from 1 vanilla bean
  • ¾ cup chopped rhubarb


  1. Preheat the oven to 350 degrees. Generously butter a 9x5-inch loaf pan and set it aside.
  2. PREPARE THE TOPPING: Place all topping ingredients in a medium bowl. Using clean hands, mix everything together until the ingredients are fully combined and the butter is in pea-size clumps. Set aside while you prepare the batter.
  3. PREPARE THE BATTER: Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl, using either a whisk or fork. Add the eggs, buttermilk, melted butter, lemon zest, and vanilla bean seeds. Whisk together until all ingredients are fully combined.
  4. ASSEMBLE THE BREAD: Pour batter into the prepared pan. Use a spatula to evenly distribute the batter across the top of the surface of the pan. Sprinkle the topping evenly across the batter. Place pan into the oven. Bake for 1 hour, or until the top is golden and a knife inserted into the center of the loaf comes out clean. Cool on a wire rack for at least 30 minutes before serving.

Recipe from Handmade Gatherings, by Ashley English.  © 2014 by Ashley English. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com

Photograph by Jen Altman.