Easy Rhubarb Bread Recipe – Sweet & Tangy Delight

Why You’ll Love This Recipe

Easy Rhubarb Bread is a moist, tender quick bread packed with tangy rhubarb and just the right touch of sweetness. With hints of vanilla and optional warm spices or nuts, it’s a simple yet flavorful loaf that makes a perfect breakfast, snack, or dessert during rhubarb season. It comes together quickly—no mixer needed.

ingredients

this Recipe

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

all-purpose flourbaking powderbaking sodasaltcinnamon (optional)eggsbrown sugarsour cream or yogurtvegetable oilvanilla extractchopped fresh rhubarbchopped walnuts or pecans (optional)

directions

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

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.

In a separate bowl, whisk eggs, brown sugar, sour cream, oil, and vanilla extract until smooth.

Add the wet mixture to the dry ingredients and stir until just combined—do not overmix.

Gently fold in the chopped rhubarb and nuts if using.

Pour the batter into the prepared loaf pan and smooth the top.

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

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 1 loaf (8–10 slices).Preparation time: 10 minutesBaking time: 50–60 minutesCooling time: 20 minutesTotal time: 1 hour 20–30 minutes

Variations

Add orange zest for a citrus note.

Sprinkle the top with raw sugar or a cinnamon streusel before baking.

Use applesauce in place of some oil for a lighter loaf.

Make mini loaves or muffins—adjust baking time accordingly.

storage/reheating

Store Rhubarb Bread tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days.Freeze slices or the full loaf for up to 2 months; thaw at room temperature.Reheat individual slices in the microwave for 15–20 seconds if desired.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain before folding into the batter to avoid excess moisture.

Do I have to peel the rhubarb?

No, just trim the ends and remove any tough strings.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Is the bread very sweet?

It’s mildly sweet with a tangy bite—perfectly balanced for snacking or breakfast.

Can I skip the nuts?

Yes, they are completely optional.

What can I use instead of sour cream?

Plain Greek yogurt or buttermilk works well.

Why did my loaf sink?

Avoid overmixing, and ensure your baking soda and powder are fresh.

Can I double the recipe?

Yes, bake in two loaf pans or use a 9×13 pan and check for doneness early.

Should I refrigerate the loaf?

Not necessary unless you want it to last longer—store at room temp for short-term.

Can I glaze the bread?

Yes, a simple powdered sugar glaze adds a sweet finish if desired.

Conclusion

Easy Rhubarb Bread is a sweet and tangy treat that brings the best of rhubarb season into a moist, delicious loaf. With its simple preparation and cozy flavor, this recipe is a go-to for anyone who loves rhubarb or wants a quick and flavorful homemade bread.

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