Hey y’all! If you love the delicate balance of sweet and tangy, you’re going to fall head over heels for this homemade Rhubarb Bread Recipe. This quick bread is moist, bursting with juicy rhubarb and a hint of cinnamon, making it the perfect treat for breakfast, brunch, or afternoon snacking. It’s easy to whip up, great for potlucks, and just as tasty with your morning coffee as it is served as a light dessert. Let’s get cooking!
Why You’ll Love This Rhubarb Bread Recipe
- Moist and tender crumb with a sweet-tart flavor in every bite.
- Simple ingredients and quick prep make it a perfect beginner-friendly bake.
- Versatile for breakfast, brunch, snacks, or dessert.
- A great way to use up abundant spring or summer rhubarb.
- Customizable with nuts, spices, or fruit add-ins.
Rhubarb Bread Recipe Ingredients
- 2 cups diced fresh rhubarb (about 1/2-inch pieces)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup neutral oil (such as vegetable or canola)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tablespoon turbinado sugar for topping (optional)
How to Make Rhubarb Bread Recipe: Step-by-Step Directions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, oil, egg, and vanilla extract until smooth. Stir in the buttermilk.
Step 4: Add Rhubarb and Nuts
Gently fold the dry ingredients into the wet mixture until almost combined. Fold in the diced rhubarb and chopped nuts, being careful not to overmix.
Step 5: Fill the Pan and Bake
Pour the batter into the prepared loaf pan. Sprinkle the top with turbinado sugar for a crunchy finish. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 6: Cool and Serve
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes: Expert Tips for Rhubarb Bread Recipe
- If you don’t have buttermilk, make your own by adding 2 teaspoons lemon juice to 1/2 cup milk. Learn more about homemade buttermilk here.
- Don’t overmix the batter; too much stirring can make your bread tough.
- Frozen rhubarb can be used—just thaw and drain excess moisture before adding.
Rhubarb Bread Recipe Variations
- Lemon Rhubarb Bread: Add 1 tablespoon lemon zest to the batter for a citrusy twist.
- Rhubarb Streusel Bread: Top with a mixture of 1/4 cup flour, 2 tablespoons butter, and 2 tablespoons sugar before baking.
- Gluten-Free Rhubarb Bread: Swap in your favorite 1:1 gluten-free flour blend.
Required Equipment for Rhubarb Bread Recipe
- 9×5-inch loaf pan
- Mixing bowls (medium and large)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Storage Instructions for Rhubarb Bread Recipe
Cool bread completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 2 months. Thaw at room temperature or toast before serving.
Serving Suggestions and Pairings for Rhubarb Bread Recipe
- Serve warm with a pat of salted butter or cream cheese.
- Pair with a cup of coffee, chai tea, or a refreshing glass of milk.
- Top with a scoop of vanilla ice cream for a decadent dessert.
Pro Tips for Perfect Rhubarb Bread Recipe
- Dice rhubarb evenly for consistent texture and baking—learn more about cooking with rhubarb.
- Test doneness around the 55-minute mark with a toothpick; ovens vary.
- Let the bread cool fully before slicing to prevent crumbling. For more bread baking tips, visit King Arthur Baking.
Rhubarb Bread Recipe FAQ
Can I make this rhubarb bread recipe without nuts?
Absolutely! Just leave them out or substitute with seeds for crunch.
Can I use frozen rhubarb?
Yes—thaw it first and pat dry to avoid excess moisture in the batter.
What can I substitute for buttermilk?
Use regular milk with 2 teaspoons of lemon juice or vinegar mixed in as a quick buttermilk substitute.
Prep Time: 15 minutes
Bake Time: 55-65 minutes
Total Time: 1 hour 15 minutes
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups diced fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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2In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
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3In a separate bowl, combine the melted butter, sugar, eggs, buttermilk, and vanilla extract. Mix until smooth.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the diced rhubarb.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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