Rhubarb Bread

What if you could turn a tart, old-fashioned vegetable into a sweet, moist loaf that’s perfect with coffee or tea?
That’s the magic of Rhubarb Bread—a delightful way to enjoy the unique flavor of rhubarb in a tender, lightly sweet loaf.

Whether you’re new to baking with rhubarb or a seasoned fan, this recipe will have you savoring every soft, tangy bite.

Why This Rhubarb Bread Stands Out

Rhubarb Bread is the perfect balance of sweet and tart.
It’s incredibly moist, thanks to the buttermilk and oil in the batter, and has a tender crumb that stays fresh for days.

You don’t have to cook the rhubarb beforehand, and the batter comes together quickly with simple pantry ingredients.
The loaf bakes up golden and speckled with beautiful pieces of rhubarb and optional nuts for extra texture.

With just 20 minutes of prep and about 60 to 70 minutes of baking, you’ll have a homey, bakery-style bread ready to impress.

Ingredients You’ll Need

Main Ingredients

• 2 cups diced rhubarb
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Optional Add-Ins

• 1/2 cup chopped nuts (walnuts or pecans)

Ingredient Notes

• Fresh rhubarb works best, but you can use frozen.
  Just be sure to thaw and drain it well.
• Vegetable oil keeps the loaf moist without overpowering the rhubarb’s flavor.
• Buttermilk adds tenderness and a slight tang that complements the tartness of the rhubarb.
• The nuts are optional but add a pleasant crunch.

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Step-by-Step Instructions

1. Prepare the Oven and Pan
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan with butter or non-stick spray.
Set it aside.

2. Macerate the Rhubarb
In a large mixing bowl, combine the diced rhubarb and sugar.
Let the mixture sit for about 15 minutes.
This draws out some moisture from the rhubarb and softens it slightly.

3. Add the Wet Ingredients
To the rhubarb and sugar mixture, add the vegetable oil, egg, vanilla extract, and buttermilk.
Stir well until everything is combined.

4. Mix the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Sifting helps prevent lumps and ensures an even distribution of ingredients.

5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients.
Stir just until combined.
Be careful not to overmix, or the bread may become dense.

6. Fold in Nuts (Optional)
If using, gently fold in the chopped nuts.
They add texture and a nutty flavor that pairs well with the rhubarb.

7. Fill the Pan and Bake
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.

Bake in the preheated oven for 60 to 70 minutes.
A toothpick inserted into the center should come out clean when it’s done.

8. Cool Before Slicing
Allow the bread to cool in the pan for 10 to 15 minutes.
Then remove it from the pan and let it cool completely on a wire rack before slicing.

How to Serve It Perfectly

Rhubarb Bread is delicious served plain, but you can dress it up for a special touch.

Serving Suggestions

• Spread with a pat of butter or cream cheese
• Dust the top lightly with powdered sugar for a simple finish
• Serve slices toasted with a drizzle of honey or maple syrup
• Pair with coffee or tea for a cozy breakfast or snack

It’s a simple, rustic loaf that needs no fancy embellishments to shine.

Storage and Make-Ahead Tips

To store at room temperature
Wrap the bread tightly in plastic wrap or store in an airtight container.
It will stay fresh for about 3 days.

To refrigerate
Keep the bread wrapped and store in the refrigerator for up to 5 days.
Slightly warm slices before serving for best texture.

To freeze
Wrap the entire loaf or individual slices in plastic wrap and foil.
Freeze for up to 2 months.
Thaw at room temperature or warm in a toaster oven before enjoying.

Make-ahead tip
You can bake the loaf the day before serving.
It slices even better once cooled and rested overnight.

Recipe Variations to Try

1. Cinnamon Sugar Rhubarb Bread
Before baking, sprinkle a mix of cinnamon and sugar over the batter.
It creates a sweet, crunchy topping.

2. Rhubarb and Strawberry Bread
Fold in 1/2 cup diced strawberries with the rhubarb for a classic flavor pairing.

3. Lemon Rhubarb Bread
Add 1 tablespoon lemon zest to the batter and a lemon glaze on top after baking.
It gives the loaf a bright, fresh flavor.

Each variation follows the same basic process but gives you new ways to enjoy rhubarb all season long.

Conclusion: Your New Favorite Quick Bread

Rhubarb Bread is the perfect blend of sweet, tart, and tender.
It’s easy to make, easy to love, and a great way to celebrate rhubarb season.

Whether you serve it for breakfast, as an afternoon snack, or as a simple dessert, it’s guaranteed to be a hit.
Try the original recipe first, then experiment with your favorite add-ins.

Once you bake this loaf, it might just become a permanent part of your baking rotation.

We’d love to hear how yours turned out. Leave a comment or share your favorite twist on this recipe.

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Frequently Asked Questions

Can I use frozen rhubarb?
Yes. Thaw and drain it well before using to avoid excess moisture in the batter.

What can I use instead of buttermilk?
Make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes.

Why let the rhubarb sit with sugar?
It softens the rhubarb slightly and helps distribute the tartness more evenly throughout the bread.

Can I make this bread nut-free?
Absolutely. Simply leave out the nuts if you prefer or have allergies.

How do I know when the bread is done baking?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.