If you’re looking for the ultimate way to showcase rhubarb’s bold, tangy character, this Rhubarb Bread Recipe delivers slice after glorious slice of tender, fragrant quick bread. It pairs the pop of in-season rhubarb and a cinnamon-sugar crown with a plush, buttermilk-enriched crumb. Whether you’re a lifelong rhubarb fan or a newcomer hoping to fall in love, this loaf will light up breakfasts, brunches, or sweet afternoon breaks — it’s a treat you’ll want to bake again and again.

Ingredients You’ll Need

The magic of this Rhubarb Bread Recipe comes from a handful of simple ingredients, each doing double duty in the flavor and texture department. Every item here has a role to play, so grab your measuring cups and let’s break down what makes this bread such a standout!

All-purpose flour: The foundation for that soft, sturdy crumb; measure with a light touch for best texture.
Baking soda: Vital for lift, giving your bread that beautiful rise without bitterness.
Salt: Just enough to balance and highlight all the sweet and tangy flavors.
Brown sugar: Adds moisture and deep caramel notes that embrace the rhubarb’s tartness.
Vegetable oil: Keeps the loaf incredibly moist and tender, even after a day or two.
Egg: Binds everything together for a cohesive, sliceable bread.
Buttermilk: The secret to the cake-like crumb and a slight tang that echoes the rhubarb.
Vanilla extract: Rounds out the flavor and adds a homey aroma.
Fresh rhubarb: Diced for juicy, tart bursts in every bite; frozen works too (just thaw and drain first!).
Chopped walnuts (optional): For a bit of crunch and nutty flavor—totally your call!
Granulated sugar (for topping): Sprinkled on top, it forms a glistening, crackly crust.
Ground cinnamon (for topping): Lends cozy spice and complements the rhubarb and brown sugar beautifully.

How to Make Rhubarb Bread Recipe

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C), so it’s ready for action once the batter comes together. Grease a standard 9×5-inch loaf pan with a little oil or nonstick spray. This will help your freshly baked bread release like a dream after baking—no stuck edges here!

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, baking soda, and salt. This step not only combines but evenly distributes the leavening for a perfectly risen Rhubarb Bread Recipe every time. It also prevents lumps and helps the batter mix together smoothly later on.

Step 3: Beat the Wet Ingredients

In a separate bowl, beat the brown sugar, vegetable oil, and egg until the mixture is velvety and smooth. This creates a thick, glossy base that guarantees a consistently rich, delicious crumb.

Step 4: Blend Together with Buttermilk and Vanilla

Pour in the buttermilk and vanilla extract, stirring until just combined. The buttermilk works with the baking soda to create extra tenderness and a subtle tang in your finished loaf—absolutely delicious.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Resist the urge to overmix—stirring only as much as needed keeps your Rhubarb Bread Recipe moist and light.

Step 6: Fold in Rhubarb and Walnuts

Use a spatula to gently fold in the diced rhubarb and optional walnuts. Every ribbon of rhubarb brings a bite of bright flavor, while the nuts (if you choose) add joyful texture and richness.

Step 7: Top and Bake

Spoon the batter into your prepared loaf pan and smooth the top. In a tiny bowl, stir together the granulated sugar and cinnamon, then sprinkle the mixture generously over the batter. This finishing touch creates a golden, crunchy top that makes the very first slice impossible to resist.

Step 8: Bake to Perfection

Bake on the center rack for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean, and the loaf feels springy. Let the bread rest in the pan for 10 minutes, then gently turn it onto a wire rack to finish cooling. This quick patience guarantees a tender, easy-to-slice Rhubarb Bread Recipe!

How to Serve Rhubarb Bread Recipe

Garnishes

For a little extra wow factor, dust your cooled loaf with a snowy touch of powdered sugar or a few extra toasted walnuts scattered across each slice. A dollop of whipped cream or a drizzle of vanilla glaze also makes it feel like dessert, even at breakfast!

Side Dishes

Pair your Rhubarb Bread Recipe with a creamy yogurt parfait, a mound of fresh berries, or simply a steaming mug of coffee or tea. It’s equally tempting alongside scrambled eggs for brunch or as a novel addition to a picnic spread.

Creative Ways to Present

Transform slices into decadent French toast, cube them up for rhubarb bread pudding, or tuck them into lunchboxes for a midday pick-me-up. For entertaining, slice and fan out on a pretty platter with fresh strawberries and lemon zest.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover Rhubarb Bread tightly in plastic wrap or store in an airtight container on the counter for up to 3 days. Its moist crumb stays tender, making every slice just as inviting as the first.

Freezing

This Rhubarb Bread Recipe is a champion freezer go-to. Cool completely, then wrap whole loaves or individual slices tightly in plastic wrap, followed by a layer of foil. Freeze for up to 3 months—simply thaw overnight at room temperature when needed.

Reheating

To refresh a slice, just pop it in a toaster oven for a few minutes to revive that just-baked warmth and a hint of crispy crust. You can also microwave for 10-15 seconds—serve with a pat of butter for pure comfort.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw the frozen rhubarb and drain any excess liquid before adding to your batter to prevent your Rhubarb Bread Recipe from turning out soggy.

Is there a way to make this bread nut-free?

Definitely. Simply skip the walnuts and the bread will still be rich and delicious. You could stir in some sunflower seeds for extra crunch, if desired, or leave them out entirely.

What can I use instead of buttermilk?

If you don’t have buttermilk handy, you can make a quick substitute: add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes, and use it as directed in your Rhubarb Bread Recipe.

Can I double the recipe?

Yes! Double all the ingredients and divide between two loaf pans. Bake both at the same time, rotating pans halfway through if needed for even browning—great for gifts or freezing extras.

How do I tell when the bread is done?

The best test is the classic toothpick trick: insert one in the center of the loaf, and if it comes out clean or with just a few moist crumbs, your bread is ready. The top will be golden and slightly cracked, and the edges should pull away from the pan a little.

Final Thoughts

This Rhubarb Bread Recipe isn’t just a celebration of spring’s favorite stalk—it’s a reason to have your oven on standby all year long. I can’t wait for you to experience the magic of this loaf; gather your ingredients, and happy baking!

Rhubarb Bread Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Delight in the tangy sweetness of this moist and flavorful Rhubarb Bread. Perfect for spring baking, this easy-to-make quick bread is a delightful treat with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1½ cups brown sugar (packed)
½ cup vegetable oil
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract

Additional Ingredients:

1½ cups fresh rhubarb (diced)
½ cup chopped walnuts (optional)
¼ cup granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

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Instructions

Preheat and Prepare: Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat brown sugar, oil, and egg until smooth. Stir in buttermilk and vanilla.
Combine Wet and Dry: Gradually add dry ingredients to wet, mixing just until combined.
Add Rhubarb and Nuts: Fold in diced rhubarb and walnuts. Pour batter into pan.
Top and Bake: Mix granulated sugar and cinnamon in a bowl. Sprinkle over batter. Bake for 55–65 minutes.
Cool and Serve: Cool in pan for 10 minutes before transferring to a wire rack.