A soft, tender rhubarb bread recipe with a perfect balance of sweetness and tartness. Inspired by Japanese home baking traditions.

Scale

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1/2 cup butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup milk or buttermilk

1 1/2 cups fresh rhubarb, chopped

1/2 tsp cinnamon (optional)

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1. Preheat oven to 350°F and grease a loaf pan.

2. Whisk dry ingredients together.

3. Cream butter and sugar; add eggs and vanilla.

4. Combine wet and dry ingredients, alternating with milk.

5. Fold in rhubarb coated in flour.

6. Pour into pan and bake 50–60 minutes.

7. Cool before slicing and serving.

Toss rhubarb in flour to prevent sinking.

Substitute half the butter with Greek yogurt for lighter texture.

Freeze slices for up to 3 months.