Rhubarb Bread

Why You’ll Love This Recipe

Rhubarb Bread is a moist, tender quick bread with a delightful tartness from fresh rhubarb balanced by a sweet, cinnamon-spiced batter. This recipe is a great way to use seasonal rhubarb and makes a perfect treat for breakfast, brunch, or a comforting snack. Its soft crumb and slightly tangy flavor make it a standout among fruit breads.

ingredients

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

all-purpose floursugarbaking powderbaking sodasaltground cinnamonbuttermilkvegetable oilvanilla extracteggschopped fresh rhubarbchopped walnuts or pecans (optional)

directions

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

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.

In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry mixture, stirring until just incorporated.

Fold in the chopped rhubarb and nuts (if using), being careful not to overmix.

Divide the batter evenly between the prepared loaf pans.

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

Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 2 loaves (about 16 slices total).
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Add orange zest or lemon zest for a bright citrus note.
Substitute part of the flour with whole wheat flour for a heartier texture.
Top with a cinnamon-sugar sprinkle before baking for a crunchy crust.
Swap nuts for white chocolate chips for a sweeter twist.

storage/reheating

Store rhubarb bread wrapped in plastic or in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze for up to 2 months—wrap slices individually for easy thawing.
To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.

FAQs

Can I use frozen rhubarb?
Yes, just thaw and drain it well before using to avoid excess moisture.

Is rhubarb bread very tart?
No, the sweetness of the batter balances the natural tartness of the rhubarb.

Do I need to peel the rhubarb?
No, just trim and wash it. The skin is tender and adds color.

Can I make muffins instead of a loaf?
Yes, bake in lined muffin tins at 350°F for 20–25 minutes.

Can I make it dairy-free?
Yes, substitute the buttermilk with a plant-based milk plus 1 tablespoon of vinegar.

Is this bread good for kids?
Absolutely—it’s soft, sweet, and a great way to introduce rhubarb.

Can I omit the nuts?
Yes, the bread will still be delicious and moist.

Why is my bread dense?
Overmixing the batter can lead to a dense texture. Mix just until combined.

Can I reduce the sugar?
Yes, but it may make the tartness of the rhubarb more pronounced.

Can I add a glaze?
Yes, a simple vanilla or lemon glaze drizzled over the top adds extra sweetness.

Conclusion

Rhubarb Bread is a simple yet flavorful way to enjoy the unique tartness of rhubarb in a comforting loaf. Whether served warm with butter or enjoyed on its own, it’s a seasonal favorite that never disappoints. Bake a batch and savor the perfect blend of sweet and

Print