If you’re looking for a comforting treat that celebrates spring’s tartest treasure, you’ve come to the right place! This Rhubarb Bread is everything I love in a homemade quick bread: delightfully moist, gently spiced, and bursting with ruby-pink rhubarb that peeks through every slice. There’s just enough sweetness to balance that signature tang, making it perfect for breakfast or as an afternoon pick-me-up. Whether you enjoy it warm from the oven or toasted the next day, you’ll find endless excuses to sneak another slice of this Rhubarb Bread!
Ingredients You’ll Need
The ingredients for this Rhubarb Bread are simple pantry staples, but each one plays a crucial role in creating that irresistible texture and flavor. Don’t skip anything—the magic is in the little details!
- Chopped fresh rhubarb: The star of the show, providing juicy bursts of tartness in every bite.
- Granulated sugar: Sweetens the loaf and balances out the rhubarb’s natural tang.
- Vegetable oil: Keeps the bread moist and tender, even days after baking.
- Large eggs: Bind everything together and give the loaf structure.
- Vanilla extract: Adds warmth and a fragrant, sweet undertone.
- All-purpose flour: The classic foundation for a sturdy, sliceable bread.
- Baking soda: Gives the loaf a gentle lift, making it light and airy.
- Salt: A pinch goes a long way to round out all the flavors.
- Ground cinnamon: Offers just enough spice to complement the tangy rhubarb.
- Buttermilk: Helps the bread rise and gives it a tender crumb (see notes for a dairy-free swap).
- Chopped walnuts (optional): For a bit of crunch and earthy richness in every slice.
- Turbinado sugar (for topping, optional): Sprinkled on top for a gorgeous sparkle and subtle crunch.
How to Make Rhubarb Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan with either non-stick spray or a bit of butter. This is your insurance policy for a loaf that slides out perfectly—no sticking, no fuss!
Step 2: Mix Wet Ingredients
Grab a large mixing bowl and whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture looks smooth and slightly pale. You’re aiming for a homogenous base that ensures sweet, rich flavor in every bite of Rhubarb Bread.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the all-purpose flour, baking soda, salt, and ground cinnamon. Mixing them separately first means that you’ll avoid pockets of baking soda or spice sneaking into a single slice—nobody wants that surprise!
Step 4: Bring It All Together
Now, gently fold the dry ingredients into the wet mixture, alternating with the buttermilk. That means you’ll add about a third of the flour mixture, then half the buttermilk, repeat, and finish with the last bit of flour. This keeps the batter smooth, silky, and just right—not over-mixed or gluey.
Step 5: Fold in Rhubarb (and Walnuts, if Using)
With a spatula, carefully fold in those vibrant rhubarb pieces and the walnuts if you like a little crunch. The batter will look generously studded—trust me, that’s what makes each bite so exciting.
Step 6: Fill the Pan and Add Topping
Pour the batter into the prepared loaf pan, smoothing out the top with the back of a spoon. For an extra flourish, sprinkle on a tablespoon of turbinado sugar. This creates a delicate, crispy crust that’s as beautiful as it is delicious.
Step 7: Bake and Cool
Transfer the pan to the center rack of your oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let your Rhubarb Bread cool in the pan for about 10 minutes—then loosen the edges and carefully transfer it to a wire rack to cool completely before slicing.
How to Serve Rhubarb Bread
Garnishes
For a charming finishing touch, dust slices lightly with powdered sugar or a drizzle of vanilla glaze. A dollop of whipped cream or a scoop of vanilla ice cream also turns a humble slice into an elegant dessert—especially for spring brunches or afternoon tea.
Side Dishes
This bread is lovely on its own, but pairs especially well with a bowl of fresh berries, creamy yogurt, or a fruit salad. A mug of coffee or tangy hibiscus tea rounds out this treat for the ultimate cozy break.
Creative Ways to Present
If you want to wow your friends, try toasting a slice of Rhubarb Bread and slathering it with honey or berry preserves. For brunch gatherings, cut the loaf into cubes and serve alongside a sweet dip—think mascarpone whipped with a hint of lemon zest for a playful, party-ready platter.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to three days. If your kitchen is warm, move it to the fridge where it stays fresh for about a week—just let it come to room temperature before enjoying for the best texture.
Freezing
Rhubarb Bread freezes beautifully! Simply wrap the loaf (or individual slices) in plastic, then foil, and place in a freezer-safe bag. Frozen, it keeps wonderfully for up to three months. Thaw overnight in the refrigerator or on the counter, and it’ll taste as fresh as the day you made it.
Reheating
To revive leftover Rhubarb Bread, gently warm a slice in the microwave for 10–15 seconds or toast it lightly in a skillet or toaster oven. This enhances the aroma and returns that just-baked softness.
FAQs
Can I make this Rhubarb Bread with frozen rhubarb?
Absolutely! If using frozen rhubarb, just thaw and drain it thoroughly before folding into the batter. This keeps excess moisture from making the bread soggy.
What can I use if I don’t have buttermilk?
You can easily substitute buttermilk by mixing 1/2 cup non-dairy milk (or regular milk) with 1 teaspoon lemon juice or vinegar. Let it sit for a few minutes before adding to your batter for the same tang and tender crumb.
Is it possible to make Rhubarb Bread without nuts?
Definitely! The walnuts are completely optional, so leave them out if you prefer a nut-free loaf. The bread will still be moist, flavorful, and studded with rhubarb bits in every bite.
Can I reduce the sugar for a less sweet version?
You can cut down the granulated sugar by about 1/4 cup if you prefer a not-so-sweet treat. Just know this may alter the texture slightly, but it’ll still be delicious and allow the rhubarb’s tart character to really shine.
Why did my Rhubarb Bread sink in the middle?
This usually happens if the loaf wasn’t baked quite long enough or if there was too much liquid in the batter—especially when using frozen rhubarb that wasn’t fully drained. Always test with a toothpick and give the bread ample time to bake through for a perfect, domed loaf.
Final Thoughts
Rhubarb Bread is one of those old-fashioned joys that never gets old—tangy, sweet, and so easy to love. I hope you give this recipe a try soon, share a few slices with friends, and maybe even discover a new springtime tradition of your own.
Print
Rhubarb Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Rhubarb Bread recipe is a perfect balance of sweet and tart flavors, making it a wonderful treat for any time of day. Moist and tender, with bursts of juicy rhubarb in every bite, this bread is sure to become a favorite in your baking repertoire.
Ingredients
Rhubarb Bread Ingredients:
- 2 cups chopped fresh rhubarb
- 1½ cups granulated sugar
- â…” cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup buttermilk
- ½ cup chopped walnuts (optional)
- 1 tablespoon turbinado sugar (for topping, optional)
Instructions
- Preheat the Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, mix flour, baking soda, salt, and cinnamon. Gradually add to wet mixture, alternating with buttermilk, stirring until combined.
- Add Rhubarb and Walnuts: Fold in chopped rhubarb and walnuts. Pour batter into the prepared pan.
- Bake: Sprinkle turbinado sugar on top, if desired. Bake for 60-70 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a dairy-free version, substitute buttermilk with a mixture of ½ cup non-dairy milk and 1 teaspoon lemon juice.
- You can use frozen rhubarb—just thaw and drain before using.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
