If you’re looking for a wholesome treat bursting with tart, juicy flavor, this Healthy Rhubarb Bread will win your heart at first bite. Featuring nourishing whole wheat flour, naturally sweetened with honey or maple syrup, and loaded with vibrant pops of fresh rhubarb, this bread is the perfect answer to what to do when those thick stalks are in season. It’s tender, a little nutty with optional walnuts or pecans, and comes together with simple pantry staples. Whether enjoyed for breakfast, tucked into a lunchbox, or savored as an afternoon snack, Healthy Rhubarb Bread is a delicious way to sneak in extra veggies and whole grains—all while truly treating yourself.
Ingredients You’ll Need
Every component shines in this recipe, coming together to deliver taste, nutrition, and that lovely golden crumb. Don’t skip the basics—each brings its own magic to Healthy Rhubarb Bread, from flavor and texture to natural sweetness and moisture.
- Whole Wheat Flour: Adds hearty flavor and fiber, making every slice satisfying.
- Rolled Oats: Give the bread a delicate chew and rustic texture.
- Baking Soda: Works with the applesauce and honey for perfect rise and softness.
- Baking Powder: Ensures the loaf stays light, not dense.
- Cinnamon: Adds a warm undertone that pairs beautifully with tart rhubarb.
- Salt: Just a pinch, to bring all the flavors to life.
- Honey or Maple Syrup: Natural sweetness, for a clean, gentle lift without refined sugar.
- Olive Oil or Melted Coconut Oil: Creates a moist, tender crumb with a hint of richness.
- Large Eggs: Bind everything together while adding structure.
- Unsweetened Applesauce: Adds natural moisture and subtle fruitiness—plus it allows you to use less oil.
- Vanilla Extract: Enhances all the other flavors with its sweet aroma.
- Chopped Fresh Rhubarb: The star ingredient! Provides juicy tart bursts in every bite.
- Chopped Walnuts or Pecans (optional): Add crunch and extra nutrition—totally optional, but so good.
How to Make Healthy Rhubarb Bread
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly from the start. Lightly grease a 9×5-inch loaf pan, so your Healthy Rhubarb Bread releases easily and retains its lovely loaf shape—no crumbs left behind!
Step 2: Whisk the Dry Ingredients
Grab a large mixing bowl and combine the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Whisk them together so the leavening agents and spices are well distributed throughout the flour base, setting the stage for a light, aromatic loaf.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, whisk together your honey (or maple syrup), oil, eggs, applesauce, and vanilla extract. Be sure everything is smoothly combined—this mixture ensures the bread is moist and evenly flavored.
Step 4: Combine and Fold In Rhubarb
Pour the wet mixture into your bowl of dry ingredients and gently stir until just combined—no need to overmix! Now, fold in the chopped rhubarb and nuts (if you’re using them), distributing them evenly for bursts of flavor in every slice of Healthy Rhubarb Bread.
Step 5: Fill, Bake, and Cool
Spoon the batter into your prepared loaf pan and use a spatula to smooth the top. If you like, sprinkle a little coconut sugar or turbinado sugar over the top for sparkle and crunch. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then lift it onto a wire rack and let it cool completely—this helps set the crumb and makes slicing a breeze.
How to Serve Healthy Rhubarb Bread
Garnishes
For a finishing touch, dust each slice with a whisper of powdered sugar, a scattering of chopped toasted nuts, or a dollop of Greek yogurt. These small touches make your Healthy Rhubarb Bread look like it came fresh from a cozy bakery and add beautiful contrast and flavor.
Side Dishes
Pair a warm slice with scrambled eggs and a cup of herbal tea for a satisfying breakfast, or offer it alongside fresh fruit salad for a lighter snack. Healthy Rhubarb Bread sits happily next to both sweet and savory companions, making it the ultimate adaptable treat for any spread.
Creative Ways to Present
Try cutting the loaf into thick cubes for bread pudding or French toast, or use slices to craft pretty “tea sandwiches” filled with whipped cream cheese and berries. For something truly special, toast a slice and top with almond butter and extra honey—Healthy Rhubarb Bread is endlessly versatile.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, Healthy Rhubarb Bread keeps beautifully in an airtight container in the fridge for up to 5 days. If you’re slicing ahead of time, place parchment between slices to prevent sticking and keep the texture perfect.
Freezing
To freeze, wrap individual slices or the entire loaf tightly in plastic wrap, then place in a zip-top freezer bag. It stays delicious for up to three months. Defrost overnight in the refrigerator or at room temperature for a couple of hours when you’re ready to enjoy again.
Reheating
For that fresh-baked warmth, pop a slice in the toaster or heat gently in the microwave for 10–15 seconds. This revives both the pillowy crumb and the aroma of Healthy Rhubarb Bread, making leftovers taste newly made every time.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If you have a bag of chopped frozen rhubarb on hand, use it straight from the freezer—no need to thaw. Just toss it into the batter and proceed as usual; you may need to add a couple of extra minutes to the baking time.
Is there a way to make Healthy Rhubarb Bread vegan?
With a few swaps, you can! Replace the eggs with flax or chia eggs (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water apiece), use maple syrup as your sweetener, and be sure to use coconut oil instead of olive oil.
Can I substitute a different flour?
You can use white whole wheat flour for a lighter flavor, or a gluten-free blend if you’re avoiding gluten. Just note that texture and rise may vary slightly, but the resulting Healthy Rhubarb Bread will still taste fantastic.
What if I don’t have applesauce?
If applesauce isn’t handy, use mashed ripe banana or even plain yogurt in its place. Both add lovely moisture and a subtle flavor twist that pairs well with the rhubarb.
How do I keep the bread from getting soggy?
Be sure to let the loaf cool in the pan just 10 minutes before transferring to a wire rack. This prevents the bottom from steaming and becoming soggy. Also, avoid wrapping the bread before it’s completely cooled to room temperature.
Final Thoughts
Baking a loaf of Healthy Rhubarb Bread brings a little sunshine into your kitchen, any time of year. The hearty grains, juicy rhubarb, and just the right touch of sweetness make it a staple you’ll want to revisit over and over. Give this recipe a try soon—your mornings (and snack times!) will thank you.
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Healthy Rhubarb Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Healthy Rhubarb Bread is a delightful treat that balances wholesome ingredients with sweet and tangy flavors. Made with whole wheat flour, oats, fresh rhubarb, and a touch of honey, it’s a perfect choice for a nutritious breakfast or snack.
Ingredients
Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/3 cup honey or maple syrup
- 1/4 cup olive oil or melted coconut oil
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups chopped fresh rhubarb
- 1/3 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, combine whole wheat flour, oats, baking soda, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, mix honey/maple syrup, oil, eggs, applesauce, and vanilla.
- Mix Batter: Pour wet ingredients into dry ingredients and stir until just combined. Fold in rhubarb and nuts if using.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 45–50 minutes. Cool before slicing.
Notes
- Use fresh or frozen rhubarb (no need to thaw if using frozen).
- For extra sweetness, add 2 tablespoons coconut sugar or turbinado sugar on top.
- This bread keeps well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
