My grandma Sue used to grow the secret ingredient for this in her backyard and we would beg her to bake it every weekend

This rhubarb vanilla loaf is a direct line back to my grandma Sue’s backyard in the Midwest, where she grew a long, wild row of rhubarb along the fence. Every spring and early summer, we’d beg her to bake “the rhubarb cake” every weekend, and this loaf is my home-cook version of that memory.
It’s simple, buttery, and softly scented with vanilla, with tender pieces of rhubarb baked into a thick, pale batter that bakes up with a slightly swirled, rustic top. If you love old-fashioned, not-too-fussy bakes that feel comforting and familiar, this is the kind of recipe you’ll want to keep in regular rotation.

Serve this rhubarb vanilla loaf slightly warm or at room temperature, sliced thickly so you can see the soft rhubarb pieces running through the crumb. It’s lovely on its own with coffee or tea, or you can add a dollop of lightly sweetened whipped cream or a spoonful of vanilla yogurt for a simple dessert.
For a brunch spread, pair it with fresh berries, soft scrambled eggs, and good coffee. The loaf also travels well, so it’s a nice option to bring to a potluck or to wrap up for a neighbor with a small jar of strawberry or raspberry jam on the side.
Rhubarb Vanilla Loaf
Servings: 8-10

Ingredients
1 1/2 cups (210 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (200 g) granulated sugar
1/2 cup (115 g) unsalted butter, softened to room temperature
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120 ml) whole milk or buttermilk, at room temperature
1 1/2 cups (about 180 g) fresh rhubarb, finely chopped (1/4- to 1/2-inch pieces)
1 tablespoon granulated sugar (for tossing with rhubarb, optional)
1 tablespoon granulated sugar (for sprinkling on top, optional)
Soft butter or neutral oil, for greasing the pan
1 tablespoon flour, for dusting the pan
Directions