A moist and tangy quick bread made with fresh rhubarb, perfect for spring and early summer baking.

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, mix together buttermilk, oil, egg, vanilla, and sugar until well combined.
Gradually add the wet mixture into the dry ingredients, stirring until just combined.
Fold in the diced rhubarb and nuts (if using).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You can use frozen rhubarb—just thaw and drain before using.
For a sweeter loaf, sprinkle a bit of sugar on top before baking.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.