Rhubarb Bread Recipe

This moist rhubarb bread recipe combines tart rhubarb, brown sugar, cinnamon, and buttermilk into a soft, tender quick bread perfect for spring baking. Easy to make in one bowl, this homemade loaf works beautifully with fresh or frozen rhubarb and can be customized with walnuts, strawberries, or a crunchy cinnamon sugar topping.

No ratings yet

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 245kcal

Author: Lora

Cost: 6

Equipment

9x5-inch loaf pan
Large mixing bowl
whisk
Rubber spatula
wire cooling rack

Ingredients

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup chopped walnuts (optional)
1 tbsp sugar (optional topping)
1/4 tsp ground cinnamon (optional topping)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and combined.
Add the flour, baking soda, cinnamon, and salt directly into the bowl. Stir gently until just combined and no dry flour remains.
Fold in the chopped rhubarb with a few gentle strokes. Add walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon sugar topping if desired.
Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly after 40 minutes, tent loosely with aluminum foil and continue baking.
Cool the loaf in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.

Notes

Use fresh or frozen rhubarb with no thawing required. Avoid overmixing the batter to keep the loaf tender. For extra texture, fold in chopped walnuts or pecans. Add a cinnamon sugar topping before baking for a crunchy crust. Store at room temperature for up to 3 days or freeze slices individually for up to 3 months.

Nutrition