Rhubarb Bread

Why You’ll Love This Recipe

Rhubarb Bread is a moist, tender quick bread that highlights the unique tartness of rhubarb, perfectly balanced with just the right amount of sweetness. Easy to make and full of fresh flavor, this delightful loaf is perfect for breakfast, an afternoon snack, or even a simple dessert. Each bite delivers bursts of juicy rhubarb and a soft, fluffy texture that will make it a seasonal favorite.

Ingredients

this Recipe

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

For the bread:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Buttermilk
• Fresh rhubarb (chopped)

Optional topping:

• Granulated sugar
• Ground cinnamon

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the chopped rhubarb.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. For an optional topping, mix a little cinnamon and sugar together and sprinkle over the top of the batter.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe makes 1 loaf (about 8-10 slices).
Preparation time: 15 minutes
Baking time: 50-60 minutes
Total time: 1 hour 10 minutes

Variations

• Add chopped nuts, such as walnuts or pecans, for extra crunch.
• Stir in a handful of white chocolate chips for a sweeter twist.
• Swap some of the rhubarb for strawberries for a fruity variation.

Storage/Reheating

Store Rhubarb Bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap the cooled loaf in plastic wrap and foil, then freeze for up to 2 months.
To reheat, warm slices in the microwave for about 10-15 seconds.

FAQs

Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Thaw and drain thoroughly before folding into the batter.

Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.

Can I make mini loaves or muffins with this recipe?
Absolutely! Adjust the baking time—mini loaves may take 25-30 minutes and muffins about 18-22 minutes.

Is this bread very sweet?
It’s moderately sweet, with the tartness of rhubarb shining through. You can adjust the sugar to your taste.

Can I add spices?
Yes, adding nutmeg, ginger, or cardamom can bring extra warmth to the flavor profile.

Conclusion

Rhubarb Bread is a moist, flavorful, and easy-to-make treat that captures the bright, tangy essence of fresh rhubarb. Whether enjoyed with your morning coffee, as a snack, or for dessert, this simple quick bread is a wonderful way to celebrate rhubarb season and bring a touch of homemade comfort to your table!

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