Creating this loaf has always been a dance of familiarity and love, each step reminding me of the joy of baking with Mama Lou. Follow these simple steps to bring a piece of my family tradition to your table:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. This step always makes me think of Mama Lou’s patience as she taught me to perfect creaming by hand.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold gently until just combined.
6. Fold in the chopped rhubarb, ensuring even distribution throughout the batter. I always sneak a few pieces for a taste, just as Ouma used to do.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen, just like it did in Mama Lou’s home.
9. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.