Rhubarb Bread Recipe

Rhubarb Bread is the perfect way to celebrate spring and early summer, offering a tender, moist crumb with bursts of tart rhubarb, warm cinnamon, and a hint of orange zest. This quick bread recipe is both easy and satisfying, making it a favorite for breakfast, brunch, or a cozy afternoon snack. Thanks to the addition of buttermilk, each slice is irresistibly soft, and the cinnamon-sugar topping delivers a delightful crunch. If you’re looking for a unique twist on traditional fruit bread, Rhubarb Bread is your answer.

Why You’ll Love This Rhubarb Bread

Rhubarb Bread stands out for its perfect balance of sweet and tart flavors, enhanced by comforting spices and citrus notes. It’s an incredibly easy recipe to follow, requiring no special equipment or techniques. The use of buttermilk results in a soft, rich crumb, and the rhubarb lends a vibrant tang that brightens every bite. Plus, the cinnamon-sugar topping adds a satisfying crunch that’s hard to resist.

Ingredients

Bread:

• 2 1/4 cups rhubarb, chopped into 1/2″ pieces (preferably bright to deep red stalks)
• 1 large egg
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh orange zest (loosely packed)

Cinnamon-Sugar Topping:

• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

Step-by-Step: How to Make Rhubarb Bread

1. Preheat and Prep: Position an oven rack in the center and preheat to 350°F. Lightly grease a 9″x5″ metal loaf pan and line it with parchment paper for easy removal.
2. Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk the flour, baking powder, cinnamon, salt, and orange zest.
4. Combine Mixtures: Gradually fold the dry mixture into the wet ingredients until just combined—avoid overmixing.
5. Add Rhubarb: Gently fold in 2 cups of rhubarb.
6. Fill the Pan: Pour the batter into the prepared loaf pan and smooth out the surface with a spatula. Sprinkle the remaining 1/4 cup of rhubarb on top and gently press it into the surface.
7. Add Topping: Stir together the sugar and cinnamon, then sprinkle evenly over the batter.
8. Bake: Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean. The top should feel firm to the touch.
9. Cool: Let the bread cool in the pan for 20 minutes before lifting it out with the parchment paper. Cool completely on a wire rack.

Helpful Tips

• Opt for rhubarb stalks that are crisp and brightly colored to enhance flavor and visual appeal.
• Do not overmix the batter to keep the bread light and tender.
• Ensure the loaf is fully baked; it’s very moist and needs the full baking time.
• Lining the pan with parchment makes for easy removal and less mess.

Substitutions And Variations

• Dairy-Free: Substitute buttermilk with a dairy-free milk mixed with 1 tablespoon of vinegar or lemon juice.
• Healthier Option: Use half whole wheat flour and reduce sugar by 1/4 cup.
• Fruit Mix: Try adding chopped strawberries or apples for a sweet complement to the rhubarb.
• Extra Spice: Sprinkle in a pinch of nutmeg or ginger for a deeper, spiced flavor.

Storage Instructions

Store any remaining Rhubarb Bread in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week or freeze slices individually wrapped in plastic wrap and foil for up to 3 months. Defrost at room temperature or heat briefly in the microwave before enjoying.

Nutritional Information

• Calories: 301 kcal
• Carbohydrates: 43g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 19mg
• Sodium: 234mg
• Fiber: 1g
• Sugar: 23g
• Vitamin C: 2mg
• Calcium: 107mg

Serving Suggestions

Rhubarb Bread is delicious served slightly warm with a pat of butter or a drizzle of honey. It’s perfect with a hot cup of tea or coffee for a cozy treat. For a complete brunch offering, present it with a spread of fresh fruit, creamy yogurt, and fluffy scrambled eggs. It also makes a thoughtful homemade gift when wrapped in parchment and twine.

Frequently Asked Questions About Rhubarb Bread

Can I use frozen rhubarb? Yes, simply thaw and drain it thoroughly before adding to the batter to prevent excess moisture.

Can I make this recipe gluten-free? Absolutely! Swap in a 1:1 gluten-free flour blend for the all-purpose flour.

Is it okay to skip the orange zest? You can, but it adds a subtle brightness that enhances the overall flavor.

Why is my bread soggy? Most likely it wasn’t baked long enough. Make sure to test with a toothpick and bake the full 70 minutes if needed.

Can I double the recipe? Yes, you can double it and bake in two loaf pans. Adjust the baking time if needed.

Conclusion

Thank you for stopping by to explore this delightful Rhubarb Bread recipe! It’s one of my favorite quick breads, combining the tangy bite of rhubarb with cozy cinnamon and bright citrus for a flavor-packed experience. It’s simple to make, incredibly moist, and sure to become a staple in your kitchen. Whether you’re baking for yourself or sharing with loved ones, I hope this bread brings warmth and joy to your table. Happy baking, and thanks for being part of our food-loving community!