If you’re looking for an irresistibly moist, tangy, and sweet treat that truly captures the essence of spring, this Rhubarb Bread Recipe is about to become your new favorite. With its tender crumb, pops of tart rhubarb, and a hint of cinnamon, this quick bread strikes the perfect balance between comforting and unique. Whether you’re new to baking with rhubarb or already a fan, you’ll find this loaf both easy to make and impossible to resist—ideal for breakfast, brunch, or an afternoon snack with tea.

Ingredients You’ll Need

What makes this Rhubarb Bread Recipe so special is how a handful of everyday ingredients come together to create something truly memorable. Each element plays a key role, from the tart rhubarb to the warm spice of cinnamon, and even the optional nuts for crunch. Here’s what you’ll need:

Fresh rhubarb (1½ cups, diced): Adds a signature tang and bright pops of color—be sure to use only the stalks, as the leaves are toxic.
All-purpose flour (1½ cups): Provides the structure for a soft, cake-like texture.
Baking soda (½ teaspoon): Helps the bread rise for a light, airy crumb.
Baking powder (½ teaspoon): Gives an extra lift and ensures your bread is never dense.
Salt (½ teaspoon): Balances the flavors and enhances sweetness.
Ground cinnamon (1 teaspoon): Lends warmth and a subtle spiciness that pairs beautifully with rhubarb.
Large egg (1): Binds everything together for a rich, cohesive loaf.
Vegetable oil (½ cup): Keeps the bread extra moist and tender.
Granulated sugar (1 cup): Sweetens the loaf and balances rhubarb’s tartness.
Buttermilk (½ cup): Adds a gentle tang and helps keep the crumb soft—don’t skip this for best results.
Vanilla extract (1 teaspoon): Rounds out the flavors with a sweet, aromatic finish.
Chopped walnuts or pecans (½ cup, optional): Adds crunch and nuttiness, but the bread is wonderful without them too.
Coarse sugar for topping (1 tablespoon, optional): Sprinkled on top for a sparkling, sweet crust.

How to Make Rhubarb Bread Recipe

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This quick task ensures your Rhubarb Bread Recipe comes out of the pan in one glorious piece, with no sticking or crumbling.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step evenly distributes the leavening agents and spice, guaranteeing a light texture and that lovely cinnamon flavor in every bite.

Step 3: Combine Wet Ingredients

In a large mixing bowl, beat the egg with the vegetable oil, granulated sugar, buttermilk, and vanilla extract until everything is well blended. This mixture forms the backbone of moisture and richness for the Rhubarb Bread Recipe.

Step 4: Bring It All Together

Add the dry ingredients to the wet ingredients and stir just until combined. It’s perfectly fine if you see a few streaks of flour—overmixing can lead to a tough loaf, and we want our bread to be tender and soft.

Step 5: Fold in Rhubarb and Nuts

Gently fold in the diced rhubarb and, if you like, the chopped walnuts or pecans. The rhubarb will dot the bread with tangy, juicy bursts, while the nuts lend a lovely crunch. The batter will look thick and a bit rustic, and that’s just right for this Rhubarb Bread Recipe.

Step 6: Fill the Pan and Top

Pour the batter into your prepared loaf pan and smooth the top with a spatula. For a special touch, sprinkle the surface with coarse sugar; it bakes into a crackly, sweet crust that makes each slice extra inviting.

Step 7: Bake and Cool

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. The anticipation is real, but a little patience here means perfect slices later!

How to Serve Rhubarb Bread Recipe

Garnishes

This bread is a beauty straight from the oven, but a little garnish can make it truly irresistible. Dust the top with a bit of powdered sugar for a delicate finish, or drizzle with a simple vanilla glaze for added sweetness and shine.

Side Dishes

Pair slices of this Rhubarb Bread Recipe with thick Greek yogurt and fresh berries for a gorgeous breakfast plate, or serve alongside a mug of creamy chai or coffee for a cozy afternoon pick-me-up. It also makes a wonderful addition to a brunch spread with scrambled eggs and fruit salad.

Creative Ways to Present

For gatherings, cut the bread into cubes and serve on a platter with toothpicks for easy sharing, or layer slices with whipped cream and extra fruit for a quick parfait. Little rhubarb bread sandwiches with a swipe of mascarpone or cream cheese are also a delightful twist for tea parties.

Make Ahead and Storage

Storing Leftovers

Keep your Rhubarb Bread Recipe fresh by storing any leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, you can refrigerate it to maintain its moist crumb.

Freezing

This bread freezes beautifully! Once cooled completely, wrap the loaf or individual slices tightly in plastic wrap, then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter when you’re ready for a slice of springtime.

Reheating

To enjoy that just-baked freshness, warm individual slices in the microwave for 10–15 seconds, or heat in a 300°F oven for about 10 minutes. The aroma and flavor come right back to life!

FAQs

Can I use frozen rhubarb for this Rhubarb Bread Recipe?

Absolutely! Just thaw frozen rhubarb and drain off any excess liquid before folding it into the batter. This helps prevent the bread from turning out too moist or dense.

Is it possible to make this recipe dairy-free?

Yes! Substitute the buttermilk with a non-dairy milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for a few minutes to curdle, and you’ll have a great dairy-free alternative for your Rhubarb Bread Recipe.

Can I leave out the nuts?

Definitely. The nuts are completely optional and the bread is just as delicious without them. If you like, you can replace them with seeds or simply skip them for a nut-free version.

How do I know when the bread is done baking?

The best way to check is by inserting a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, your Rhubarb Bread Recipe is ready to come out of the oven.

Can I add other fruits or spices?

Of course! Try folding in a handful of chopped strawberries or blueberries, or add a pinch of nutmeg for a twist. The recipe is flexible, so feel free to make it your own.

Final Thoughts

If you’re eager for a slice of something special, this Rhubarb Bread Recipe is sure to win you over from the very first bite. It’s easy, versatile, and bursting with flavor—so don’t wait for the next brunch invite to bake a loaf. Gather your ingredients, enjoy the process, and share the delicious results with friends and family!

Rhubarb Bread Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This Rhubarb Bread Recipe is a delightful quick bread perfect for spring baking. Packed with tart rhubarb and warm cinnamon, it produces a moist, flavorful loaf that’s ideal for breakfast or a sweet snack. Enhanced with optional nuts and a crunchy coarse sugar topping, this easy-to-make bread brings a fresh twist to traditional buttermilk breads.

Ingredients

Scale

Dry Ingredients

1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

1 large egg
½ cup vegetable oil
1 cup granulated sugar
½ cup buttermilk
1 teaspoon vanilla extract

Fruits and Nuts

1½ cups diced fresh rhubarb
½ cup chopped walnuts or pecans (optional)

Topping

1 tablespoon coarse sugar for topping (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
Combine Wet Ingredients: In a large mixing bowl, beat the egg with the vegetable oil, granulated sugar, buttermilk, and vanilla extract until the mixture is smooth and well blended.
Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet ingredients, mixing gently just until combined to avoid over-mixing and tough bread.
Fold in Rhubarb and Nuts: Carefully fold in the diced fresh rhubarb and chopped nuts if using, ensuring an even distribution throughout the batter.
Transfer Batter and Add Topping: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the coarse sugar evenly on top if you prefer a crunchy crust.
Bake: Bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
Cool the Bread: Allow the bread to cool in the loaf pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps prevent sogginess.

Notes

For extra flavor, add a pinch of nutmeg or a handful of chopped strawberries to the batter.
This bread freezes well—wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to 2 months.
Use parchment paper lining for easier removal and cleaner pans.
If fresh rhubarb is unavailable, frozen rhubarb can be used after thawing and draining excess moisture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American