📖 Instructions

1. Preheat the Oven: Get started by preheating your oven to 350°F (175°C). This is super important to ensure even baking. Nobody wants a bread thats raw in the middle!
2. Prepare the Pan: Grease and flour a 9x5 inch loaf pan. I like to use baking spray with flour already in it – its a lifesaver! Make sure you get into all the corners, or your bread might stick.
3. Combine Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cardamom, and 1/2 teaspoon of salt. Give it a good whisk to make sure everything is evenly distributed. No one wants a clump of baking soda in one bite!
4. Cream Butter and Sugar: In a separate bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. If you're doing it by hand, get ready for a workout!
5. Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. And dont forget the vanilla – its key!
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix – this can lead to a tough bread. A few streaks of flour are okay!
7. Fold in Rhubarb: Gently fold in 2 cups of chopped fresh or frozen rhubarb. Make sure the rhubarb is evenly distributed throughout the batter. This is where the magic happens!
8. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly. I like to give the pan a gentle tap on the counter to release any air bubbles.
9. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil. Ovens vary, so keep an eye on it!
10. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking and helps it hold its shape.
11. Slice and Enjoy: Once cooled, slice and serve. This bread is delicious on its own, but you can also spread it with butter or cream cheese. Enjoy!