Rhubarb Bread

Why You’ll Love This Recipe

Rhubarb Bread is a moist, tender quick bread bursting with tangy rhubarb pieces and warm cinnamon flavor. Perfect for spring and early summer when rhubarb is in season, this comforting loaf is ideal for breakfast, a coffee break, or dessert. The balance of tart rhubarb and sweet batter makes every bite irresistible.

ingredients

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

all-purpose flour
granulated sugar
baking soda
salt
ground cinnamon
eggs
vegetable oil
vanilla extract
buttermilk
chopped fresh rhubarb
chopped nuts (optional, such as walnuts or pecans)

directions

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

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

In a separate bowl, whisk together eggs, oil, vanilla extract, and buttermilk until smooth.

Pour the wet ingredients into the dry mixture and stir just until combined.

Fold in the chopped rhubarb and nuts if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

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

Servings and timing

This recipe yields 1 standard loaf (about 8–10 slices).
Preparation time: 15 minutes
Baking time: 55–65 minutes
Cooling time: 30 minutes
Total time: 1 hour 45 minutes

Variations

Add a brown sugar-cinnamon crumble on top for a sweet crunch.
Use whole wheat flour for a more wholesome version.
Swap buttermilk with yogurt or sour cream for a slight twist in flavor.
Mix in chopped strawberries with the rhubarb for a fruity blend.

storage/reheating

Store Rhubarb Bread tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze individual slices or the whole loaf for up to 2 months.
To reheat, microwave a slice for 15–20 seconds or toast lightly.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture.

Why is my bread too moist?

Too much rhubarb or underbaking can cause excess moisture. Be sure to measure accurately and test doneness with a toothpick.

Do I have to peel rhubarb?

No, peeling isn’t necessary unless the stalks are very thick or stringy.

Can I make muffins with this recipe?

Yes, divide the batter into a muffin tin and bake at 350°F for about 20–25 minutes.

Is rhubarb bread very tart?

The tartness is balanced by the sweet batter, giving it a pleasant tang without being overpowering.

What can I use instead of buttermilk?

Milk with a splash of lemon juice or vinegar works well as a substitute.

Should I toast the nuts first?

Toasting adds extra flavor but isn’t required.

Can I double the recipe?

Yes, it doubles well—just use two loaf pans.

How do I prevent the bread from sticking?

Grease the pan well or use parchment paper for easy removal.

Can I reduce the sugar?

Yes, but reducing too much may affect moisture and flavor balance.

Conclusion

Rhubarb Bread is a deliciously simple way to enjoy the unique tang of fresh rhubarb. Whether served warm with a pat of butter or as a sweet afternoon snack, this easy loaf brings seasonal comfort to every slice. Try it once, and it might just become your go-to springtime bake.

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