Rhubarb Bread

Why You’ll Love This Recipe

Rhubarb Bread is a moist, lightly sweet quick bread that highlights the tartness of fresh rhubarb with a soft, tender crumb. It’s perfect for spring and early summer when rhubarb is in season, offering a unique balance of sweet and tangy flavors. Great as a breakfast treat, snack, or dessert, this bread is easy to make and full of rustic charm.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking sodasaltbuttermilkvegetable oilvanilla extracteggrhubarb (fresh or frozen, chopped)chopped nuts (optional, such as walnuts or pecans)cinnamon sugar (optional for topping)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

In a separate bowl, beat the egg, then mix in the buttermilk, vegetable oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir just until combined.

Gently fold in the chopped rhubarb and nuts if using.

Pour the batter into the prepared loaf pan and spread evenly.

Sprinkle the top with cinnamon sugar for a sweet crunch, if desired.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 8-10 slices).
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add orange or lemon zest to the batter for a citrusy boost.

Replace buttermilk with plain yogurt or sour cream for a denser texture.

Stir in shredded coconut or white chocolate chips for added sweetness.

Make muffins instead by dividing the batter into muffin tins and baking for 20-25 minutes.

storage/reheating

Store Rhubarb Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave a slice for 10-15 seconds or warm in a toaster oven.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it before adding to the batter to avoid excess moisture.

What if I don’t have buttermilk?

You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk.

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Why is my rhubarb bread dense?

Overmixing the batter can lead to a dense texture. Mix just until ingredients are combined.

Do I need to peel rhubarb?

No, the skin is edible and softens during baking.

Can I reduce the sugar?

Yes, but it may affect texture and balance against the tartness of rhubarb.

Is this bread very tart?

The tartness is balanced by sugar and buttermilk, but you’ll still get rhubarb’s signature tang.

Can I skip the nuts?

Absolutely, the bread is just as good without them.

Is this recipe kid-friendly?

Yes, especially with a cinnamon sugar topping for extra sweetness.

Can I double the recipe?

Yes, bake in two loaf pans or adjust baking time for a larger pan.

Conclusion

Rhubarb Bread is a simple yet flavorful way to enjoy seasonal rhubarb. With its moist crumb and subtle tartness, it’s a delightful option for breakfast, dessert, or anytime in between. Bake a loaf to share or freeze extras for a taste of spring year-round.

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