If you’re craving a cozy slice of spring with a little tang and just the right amount of sweetness, this Rhubarb Bread Recipe is here to brighten your table. The tart pop of rhubarb tucked into a tender, cinnamon-kissed loaf is pure comfort food, made for lazy weekend breakfasts or afternoon treats. Simple, seasonal, and unfailingly irresistible, this recipe delivers everything you love about rhubarb—wrapped up in a moist, golden loaf you’ll want to bake on repeat.

Ingredients You’ll Need

With everyday pantry staples and a handful of fresh rhubarb, this Rhubarb Bread Recipe truly lets each ingredient shine. Every item brings something special—whether it’s moisture, structure, richness, or a flavorful crunch—so your loaf comes out deliciously balanced and beautifully textured every time.

Fresh rhubarb (1 ½ cups, diced): The star of the show, bringing that signature tart bite and lovely bursts of pink throughout each slice.
All-purpose flour (1 ½ cups): This gives our bread its soft, classic crumb and works as the foundation for all the other flavors.
Whole wheat flour (½ cup): For a hint of nuttiness and a touch more fiber; you can swap for more all-purpose if you prefer extra lightness.
Baking soda (1 teaspoon): The key leavening agent, helping your Rhubarb Bread Recipe rise up beautifully.
Salt (½ teaspoon): Just enough to balance and enhance all the sweet and tangy notes.
Ground cinnamon (1 teaspoon): Adds a comforting warmth that complements both the rhubarb and the sweet, nutty undertones.
Brown sugar (1 cup): Offers a richer sweetness than white sugar plus a hint of caramel flavor.
Vegetable oil (½ cup): Ensures ultimate moistness and a tender crumb from first bite to last.
Large egg (1): Binds everything together and creates structure for the loaf.
Buttermilk (1 cup): Provides moisture and signature tang; essential for a soft, rich Rhubarb Bread Recipe.
Vanilla extract (1 teaspoon): Infuses the bread with comforting, aromatic depth.
Chopped walnuts or pecans (½ cup, optional): If you love some crunch, fold these in for texture and an earthy, nutty flavor.
Turbinado sugar (1 tablespoon, for topping, optional): Sprinkled on top, this creates a crisp, sparkly crust and extra sweetness.

How to Make Rhubarb Bread Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously, making sure to reach all the corners. This simple step ensures your bread bakes evenly and releases without sticking—an easy win for a picture-perfect loaf.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. The whisking does double duty—it combines everything evenly and helps aerate the flour, giving your bread a fluffier rise.

Step 3: Combine Wet Ingredients

In a large bowl, stir together the brown sugar, vegetable oil, egg, buttermilk, and vanilla extract. Mix until the mixture is smooth and glossy. This is where the base of that irresistible moistness and flavor is built.

Step 4: Bring Dry and Wet Together

Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is combined. Don’t overmix—stop as soon as you don’t see any dry flour streaks left. This keeps your Rhubarb Bread Recipe tender, not tough.

Step 5: Fold in Rhubarb and Nuts

Gently fold in the diced rhubarb and, if you love some crunch, the chopped walnuts or pecans. Stir just enough to distribute them evenly, so every bite gets a bit of that sweet-tart pop and nutty goodness.

Step 6: Prepare for Baking

Pour the batter into your prepared loaf pan and smooth the top with a spatula. For a bakery-style finishing touch, sprinkle the turbinado sugar evenly across the top. It bakes into a delightfully crisp, golden crust—totally optional, but highly recommended!

Step 7: Bake

Bake for 50–60 minutes, or until a toothpick poked in the middle comes out clean. The rising aroma will let you know it’s nearly done, and the top should look deeply golden. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—this helps the crumb set and makes slicing effortless.

How to Serve Rhubarb Bread Recipe

Garnishes

This loaf shines all on its own, but a dusting of powdered sugar, a dollop of whipped cream, or even a thin spread of softened butter can take your slice over the top. For brunch gatherings, a few curls of lemon zest or a spoonful of berry compote make it feel extra special.

Side Dishes

Pair your Rhubarb Bread Recipe with a cup of strong coffee or milky tea for classic comfort. If it’s brunch time, serve with a fresh fruit salad or a creamy Greek yogurt parfait. For an afternoon pick-me-up, enjoy a slice alongside a handful of toasted nuts or a tangy raspberry smoothie.

Creative Ways to Present

Turn this bread into elegant dessert slices by toasting and topping with mascarpone and strawberries. For breakfast on the go, cut the loaf into thick “sticks” for dipping into vanilla yogurt. You can even cube the bread for a playful parfait, layered with whipped cream and macerated berries—a true celebration of spring flavors.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store the bread tightly wrapped or in an airtight container at room temperature for up to three days. If your kitchen is especially warm, pop it in the fridge to keep it fresh and moist for a few extra days.

Freezing

Wrapped tightly in plastic and placed in a zip-top freezer bag, your Rhubarb Bread Recipe freezes beautifully for up to three months. Consider slicing the loaf before freezing so you can pull out a single piece whenever the craving strikes. Thaw slices or the whole loaf overnight in the fridge or at room temperature on your counter.

Reheating

If you love your bread warm, just reheat a slice in the microwave for about 10–15 seconds or toast gently in a toaster oven. This revives the moisture and brings out the aroma, making it taste almost as fresh as the day it was baked.

FAQs

Can I use frozen rhubarb for this Rhubarb Bread Recipe?

Absolutely! Just thaw the rhubarb pieces and pat them dry thoroughly before folding into the batter. Excess moisture can make the bread too dense, so be sure the rhubarb isn’t soggy.

What if I don’t have buttermilk?

No buttermilk, no problem! Mix 1 tablespoon lemon juice or vinegar into a cup of milk, let it sit for five minutes to curdle slightly, and use as a perfect substitute in your Rhubarb Bread Recipe.

How do I know the bread is done baking?

Your bread is ready when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. The top will be golden and may have tiny cracks—that’s your delicious cue!

Can I skip the nuts or swap them?

Of course! If you have nut allergies or just aren’t a fan, leave them out. Alternatively, try toasted sunflower seeds, pepitas, or even a handful of dried cranberries for variety.

What’s the best way to keep the loaf moist?

Let the loaf cool completely before wrapping, and store in an airtight container. If you’re storing for more than a couple of days, keep it in the fridge or freezer to preserve its irresistible moisture.

Final Thoughts

This Rhubarb Bread Recipe is the kind of baking project that feels like a treat from start to finish—accessible, comforting, and endlessly rewarding. Whether you’re a longtime rhubarb fan or trying it out for the first time, one slice will win you over. Treat yourself and share with loved ones—fresh, homemade bread is always the right answer!

Rhubarb Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 26 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

This delicious Rhubarb Bread recipe is a perfect blend of sweet and tangy flavors, making it a delightful treat for breakfast or snacking. Moist and flavorful, this bread is easy to make and a great way to enjoy fresh rhubarb.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
1 ½ cups diced fresh rhubarb
½ cup whole wheat flour (or more all-purpose)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

1 cup brown sugar
½ cup vegetable oil
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract

Optional:

½ cup chopped walnuts or pecans
1 tablespoon turbinado sugar (for topping)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In a large bowl, mix the brown sugar, oil, egg, buttermilk, and vanilla extract until smooth.
Blend Batter: Gradually stir in the dry ingredients until just combined. Gently fold in the chopped rhubarb and nuts, if using.
Bake: Pour the batter into the prepared pan, sprinkle with turbinado sugar if desired, and bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

If you don’t have buttermilk, substitute with 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup.
This bread tastes even better the next day once the flavors have settled.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American