Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper. This preparation ensures your rhubarb bread releases easily.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside these dry ingredients.
Step 3: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is crucial for the texture of your rhubarb bread.
Step 4: Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough rhubarb bread.
Step 6: Gently fold in the chopped fresh rhubarb. Be careful not to mash the rhubarb, as you want distinct pieces in your finished rhubarb bread.
Step 7: Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle the top with turbinado sugar for a lovely crust and extra sparkle on your rhubarb bread.
Step 8: Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. Baking time can vary, so keep an eye on your rhubarb bread.
Step 9: Let the rhubarb bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan.
Step 10: Allow the rhubarb bread to cool completely on the wire rack before slicing and serving. This allows the crumb to set properly. Enjoy your homemade rhubarb bread!