Introduction
Rhubarb bread is a moist, sweet quick bread that highlights the uniquely tart flavor of fresh rhubarb. Balanced with just the right amount of sugar and a hint of spice, this treat is perfect for breakfast, brunch, or an afternoon snack. Whether you’re enjoying it with a warm cup of tea or giving it as a homemade gift, this easy recipe brings out the best of seasonal rhubarb.
A Brief History
Rhubarb has long been considered a spring delicacy, dating back to ancient China where it was valued as medicine. By the 18th century, rhubarb made its way to European kitchens, and eventually North American gardens. The tradition of baking rhubarb into breads likely came from the Midwest, where rhubarb thrives and home baking is a seasonal ritual. Rhubarb bread became a staple way to use the early harvest in a comforting, sliceable form.
Why You’ll Love This Recipe
💖 Moist & Flavorful – The perfect balance of sweet and tart.
🥣 Easy to Make – Simple ingredients and no yeast required.
🌿 Seasonal Goodness – A great way to enjoy spring’s bounty.
☕ Versatile Snack – Delicious as breakfast, dessert, or anytime in between.
🎁 Giftable – Wrap it up for a sweet homemade surprise.
Rhubarb Bread Recipe
Ingredients
- 2 cups diced fresh rhubarb
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 large egg
- ½ cup vegetable oil
- 1 cup brown sugar
- 1 tsp vanilla extract
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- Optional: ½ cup chopped walnuts or pecans for crunch
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a separate bowl, beat the egg with oil, brown sugar, vanilla, and buttermilk until smooth.
- Combine: Gradually stir dry ingredients into the wet mixture, then fold in rhubarb (and nuts, if using).
- Bake: Pour batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
🍋 Lemon zest adds a bright citrusy note.
🍓 Add strawberries for a classic flavor combo.
🧁 Make it mini: Divide batter into muffin tins for grab-and-go treats.
🍯 Sprinkle with coarse sugar on top before baking for a sweet, crunchy crust.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, just thaw and drain it well before using to avoid too much moisture.
Is it very tart?
Nope! The sugar balances the rhubarb perfectly, but feel free to adjust to your taste.
How do I store it?
Store wrapped at room temperature for 2 days or refrigerate for up to 5 days. It also freezes beautifully!
Can I make it gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend and test for doneness.
Final Thoughts
Rhubarb bread is a cozy, flavorful way to celebrate one of spring’s brightest harvests. With its tender crumb, subtle spice, and pops of tart rhubarb, this loaf makes any day a little more special. Whether you’re new to rhubarb or a lifelong fan, this recipe is sure to become a seasonal favorite in your kitchen! 🌿🍞💕
Rhubarb Bread Recipe 🍞🍓
Ingredients
- 1½ cups diced rhubarb fresh or frozen
- 1¼ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 large egg
- ½ cup buttermilk or milk + 1 tsp vinegar
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: ½ cup chopped nuts walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, whisk flour, sugars, salt, baking soda, and cinnamon.
- Combine wet ingredients: In another bowl, beat egg, buttermilk, oil, and vanilla.
- Make the batter: Add wet ingredients to dry and stir until just combined. Fold in rhubarb and optional nuts.
- Bake: Pour into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick comes out clean.
- Cool: Let rest in pan 10 minutes before transferring to a wire rack to cool completely.