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Rhubarb bread recipes are one of the best ways to transform tart rhubarb into something soft, moist, and crowd-pleasing. Whether you’re baking for breakfast, snack time, or dessert, there’s a comforting simplicity to quick breads that use fresh or frozen rhubarb. This recipe is a go-to in my kitchen, and if you love rhubarb as much as we do, you’ll want to try my rhubarb muffins and banana rhubarb muffins, too. They’re equally tender and full of flavor.
You’ll also find this loaf pairs beautifully with other seasonal rhubarb favorites like crustless rhubarb custard pie, especially if you’re looking for something simple yet satisfying.
In the sections ahead, I’ll show you how to make a one-bowl, moist rhubarb quick bread with optional cinnamon swirl or streusel topping, tips for gluten-free swaps, and what makes this kind of recipe so beginner-friendly.
Table of Contents
Table of Contents
Rhubarb Bread Recipes – Moist, Easy, and Packed With Flavor
Ingredients
- 1 ½ cups brown sugar
- ⅔ cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups diced rhubarb
Topping:
- ½ cup white sugar
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 5×9-inch loaf pan.
- 2. Mix brown sugar, oil, egg, and buttermilk in a large bowl.
- 3. Add flour, baking soda, and salt, stirring until just combined.
- 4. Fold in diced rhubarb gently.
- 5. Pour batter into the prepared loaf pan.
- 6. In a small bowl, combine white sugar, butter, and cinnamon until crumbly.
- 7. Sprinkle topping over the batter.
- 8. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- 9. Cool in the pan for 10 minutes, then remove and let cool fully before slicing.
Notes
Nutrition
The Story Behind This Easy Rhubarb Bread Recipe
How a Messy First Try Turned Into a Family Favorite
I still remember the first time I bought rhubarb; I had no clue what to do with it. It sat in my fridge like some tart mystery vegetable. Then one rainy weekend, while the kids napped, I stumbled on a recipe for rhubarb bread. It was messy, the batter lumpy, and I forgot to add the sugar the first time (oops). But even that first attempt had something special. It was tangy, soft, and oddly comforting. That baking session became the beginning of my obsession with rhubarb bread recipes.
What followed were dozens of experiments. I tried everything from adding a cinnamon swirl that reminded me of Sunday rolls to using buttermilk for extra tenderness. I quickly discovered that quick breads like this don’t have to be complicated. One bowl. A whisk. Some fresh or frozen rhubarb. That’s it.
Today, rhubarb bread is one of my go-to ways to welcome warmer days and share a bit of that messy magic with you. If you’re already a fan of rhubarb, you’ll love these rhubarb muffins too. They’re moist and packed with flavor. And for a creative twist, don’t miss the banana rhubarb muffins recipe; it’s a great way to use leftover bananas and rhubarb in one bake.
Rhubarb Bread That Works for Any Occasion
What I love about rhubarb bread is how versatile it is. It’s not just a sweet treat. It works for breakfast, snacks, or even as a light dessert. Serve it warm with a pat of butter, or toast a slice the next day; it’s always good. This recipe has saved me more than once when I had surprise guests or needed to send something for a school bake sale. It also freezes well, so you can enjoy that tangy sweetness anytime.
This recipe fits into the same real-life, family-friendly style as my crustless rhubarb custard pie, where the goal is always the same: easy, stress-free baking with bold flavor.
Quick Rhubarb Bread Variations for Any Kitchen
One-Bowl Method for Quick Rhubarb Bread Recipes
One thing I love about rhubarb bread recipes is how forgiving they are. This recipe comes together with simple pantry staples and just one mixing bowl—no mixer needed. Start by stirring together the wet ingredients, then add the dry ingredients, and finally fold in the rhubarb. It’s a true quick bread, perfect for beginners and busy parents alike.
Here’s how the ingredient list breaks down:
Table: Bread Batter Ingredients (One-Bowl Method)
| Step | Ingredient | Amount | Purpose |
|---|---|---|---|
| 1 | Brown Sugar | 1 ½ cups | Sweetness, moisture |
| 2 | Vegetable Oil | ⅔ cup | Fat, keeps it soft |
| 3 | Egg | 1 large | Binding agent |
| 4 | Buttermilk | 1 cup | Tanginess, moisture, tenderness |
| 5 | All-Purpose Flour | 2 ½ cups | Base structure |
| 6 | Baking Soda | 1 teaspoon | Leavening, helps bread rise |
| 7 | Salt | ½ teaspoon | Enhances flavor |
| 8 | Diced Rhubarb | 1 ½ cups | Leavening helps bread rise |
Mixing these in the right order helps maintain the soft, moist texture typical of all good rhubarb bread recipes.
This method is just like what I use for my banana rhubarb muffins, super simple and perfect when you’re short on time.
Optional Cinnamon Swirl or Streusel Topping
To level up the flavor, I add a cinnamon-sugar topping that creates a crunchy, sweet top crust. It takes just a minute to mix and gives that bakery-style finish. This is especially nice if you’re baking for brunch or sharing as a gift.
Table: Topping Ingredients (Cinnamon Crumble)
| Ingredient | Amount | Purpose |
|---|---|---|
| White Sugar | ½ cup | Sweetness |
| Butter | 1 tablespoon | Fat to bind and crisp the topping |
| Ground Cinnamon | 1 teaspoon | Warm spice flavor |
You can press this lightly on top before baking. It melts into the top, adding a hint of crunch and warmth like a cinnamon roll meets quick bread. If you enjoy coffee cake-style textures, you’ll love this addition.
For more warm and cozy rhubarb recipes like this, check out my crustless rhubarb custard pie, which also layers sweetness with tart fruit.
Gluten-Free Option for Rhubarb Bread
To make this loaf gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free baking blend. Choose a blend that includes xanthan gum to maintain structure and prevent the bread from crumbling. The buttermilk in the recipe adds moisture and tenderness, which is especially helpful when baking without gluten.
If you prefer a more natural approach, a combination of oat flour and almond flour can also work. The texture will be slightly denser, but the flavor is warm and earthy, perfect for a rustic-style quick bread.
No matter which variation you choose, the result is a moist, flavorful loaf that holds together well and still celebrates the tartness of fresh rhubarb.
Secrets to Moist Rhubarb Bread Every Time
Why Buttermilk and Oil Make It Tender
The real magic behind moist rhubarb bread recipes is in the balance of fat and acid. That’s why this recipe uses both vegetable oil and buttermilk; they each play a role in making the bread tender, soft, and never dry. Unlike butter, oil stays liquid at room temperature, giving the bread a smoother crumb. Buttermilk adds that subtle tang while also activating the baking soda for a better rise.
Don’t skip the brown sugar either. Its molasses content locks in moisture and gives a deeper, richer flavor than white sugar alone. These three ingredients, oil, buttermilk, and brown sugar, are the foundation of a loaf that stays fresh for days.
Using Fresh or Frozen Rhubarb the Right Way
Whether your rhubarb is straight from the garden or pulled from the freezer, both options can work beautifully in this bread. If you’re using frozen rhubarb, there’s no need to defrost it; just measure and stir it in while still frozen. Letting it thaw first can cause excess moisture in the batter, which may affect texture.
For either type, chop the rhubarb into small, even pieces, aiming for around ½ inch. This helps it soften during baking and spread evenly throughout the loaf. If the rhubarb feels especially wet, a light toss in flour before mixing can help prevent it from sinking as the bread bakes.
Cooling and Storage Tips
After baking, let the bread rest in the pan for a few minutes so it firms up slightly. About 8 to 10 minutes is ideal. Then move it to a cooling rack so air can circulate and prevent the bottom from becoming too moist.
Once the bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container to keep it from drying out. You’ve got a few options for storage:
- On the counter: Keeps well for up to 3 days when wrapped well
- In the fridge: Stays fresh for 5 to 6 days, but the texture may become firmer
- In the freezer: Wrap first in plastic, then in foil or a freezer-safe bag; freezes up to 3 months
To serve after freezing, leave the loaf wrapped at room temperature overnight, or reheat individual slices in the microwave for 15–20 seconds for a warm, fresh-from-the-oven feel.
Serving Ideas
You can serve rhubarb bread as-is, but it’s also delicious:
- Toasted with a bit of butter
- Warmed up for breakfast with coffee or tea
- Topped with a dollop of whipped cream for dessert
Because this loaf walks the line between sweet and tart, it works for almost any time of day.
Conclusion – Real Rhubarb Bread for Real Life
Rhubarb bread recipes don’t need to be complicated to be delicious. With just a handful of everyday ingredients and one bowl, you can make a loaf that’s soft, sweet, and full of bright flavor. Whether you stick to the classic version or try it gluten-free, with a cinnamon topping or without, this bread brings comfort in every slice.
I’ve made this recipe more times than I can count, sometimes for family brunches, other times just to make use of extra rhubarb. It’s flexible, beginner-friendly, and always a hit. So if your fridge holds a few stalks of rhubarb and your schedule’s a little tight, now you know you’ve got the perfect solution.
No fancy steps. No waste. Just a cozy, homemade bake you’ll come back to again and again.
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FAQs – Rhubarb Bread Questions Answered
What is rhubarb bread?
Rhubarb bread is a quick bread made with chopped rhubarb and a simple batter, often sweetened with brown sugar and enriched with buttermilk or sour cream. It’s moist, tender, and slightly tangy, perfect for breakfast or snacking.
How do you make rhubarb bread moist?
To keep it moist, use ingredients like oil, brown sugar, and buttermilk. Avoid overmixing the batter and be sure not to overbake. A crumb topping can also help lock in moisture while adding texture
Can rhubarb bread be made gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free blend that includes xanthan gum. The recipe still holds together well and remains soft and flavorful.
What is cinnamon swirl rhubarb bread?
It’s a variation that adds a cinnamon-sugar mixture either layered into the batter or pressed on top before baking. This gives the bread a spiced, slightly crisp finish that complements the tart rhubarb.
How do you bake rhubarb quick bread in one bowl?
Start by mixing your wet ingredients in a large bowl, then stir in the dry ingredients, and finally fold in the chopped rhubarb. It’s fast, easy to clean up, and perfect for beginner bakers.
What makes rhubarb bread tender?
Tenderness comes from the balance of fat and acidity, usually through oil and buttermilk. Using brown sugar also contributes to softness and depth of flavor.
