Thank you so much for stopping by — I’m thrilled to share this comforting, just-tangy-enough rhubarb bread recipe with you! Right after the title, let’s get straight to what makes this loaf so special. Rhubarb bread is one of those nostalgic bakes that feels like a warm hug from spring — perfectly moist, slightly tart, and laced with just enough sweetness to make it irresistible. Whether you’ve got a garden full of rhubarb or just grabbed a few stalks at the farmer’s market, this recipe is your new go-to.

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What Is Rhubarb Bread?

If banana bread and lemon loaf had a tart cousin, it would be this soft and fruity rhubarb bread. It’s a quick bread — meaning no yeast, no rising time — just mix, pour, and bake. Rhubarb gives it a gorgeous hint of tang, while buttermilk and a touch of cinnamon add warmth and tenderness.

Reasons to Love This Rhubarb Bread:

It’s surprisingly easy. No mixer needed!
Perfect use for spring rhubarb. Gardeners, rejoice!
Freezer-friendly. Make a couple loaves now, enjoy one later.
Customizable. Add nuts, swap flours, or swirl in cream cheese.
Smells heavenly in the oven. Trust me, the aroma is unreal.

What Does Rhubarb Bread Taste Like?

Think: sweet like a muffin, but with a bright, almost citrusy edge thanks to the rhubarb. The crust is slightly crisp, the center is incredibly tender, and every bite is dotted with juicy pockets of fruit. If you like lemon loaf or cranberry bread, you’ll love this.

Benefits of This Recipe

Not only is this a great way to use up extra rhubarb, but it’s a naturally low-fat treat when made with applesauce or Greek yogurt instead of oil. Rhubarb is also high in vitamin K and antioxidants — so we’ll call that a bonus!

Ingredients for Rhubarb Bread

1½ cups diced fresh rhubarb (about 2 medium stalks)
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 cup granulated sugar
½ cup buttermilk (or milk + 1 tsp vinegar)
⅓ cup vegetable oil (or melted butter)
1 large egg
1 tsp vanilla extract

Optional Add-Ins:

½ cup chopped walnuts or pecans
½ cup white chocolate or butterscotch chips
Sprinkle of coarse sugar or cinnamon sugar on top before baking

Tools You’ll Need

Mixing bowls
Measuring cups and spoons
Whisk or spoon
9×5-inch loaf pan
Parchment paper or nonstick spray
Cooling rack

Ingredient Swaps and Additions

I promised you versatile, and here’s proof!

No buttermilk? Use milk with 1 tsp vinegar or lemon juice — let it sit 5 mins.
Want it healthier? Swap oil for unsweetened applesauce or plain Greek yogurt.
Add a streusel topping for a bakery-style touch (flour, butter, brown sugar).
Make it gluten-free using a 1:1 GF flour blend — test baked and approved!

How to Make Rhubarb Bread

Step-by-Step Instructions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, combine wet ingredients: sugar, buttermilk, oil, egg, and vanilla. Whisk until smooth.
Add the wet ingredients to the dry and stir gently until just combined — don’t overmix!
Fold in the rhubarb and any optional add-ins like nuts or chips.
Pour the batter into your prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What to Serve with Rhubarb Bread

This bread is beautiful on its own, but here are some ideas to take it up a notch:

Warm with a pat of butter or honey.
Toasted with a smear of cream cheese.
Topped with whipped cream and a spoonful of strawberry compote for dessert vibes.
Served with a cup of tea or coffee — a perfect springtime treat.

Tips for the Best Rhubarb Bread

Chop the rhubarb small so it distributes evenly and softens perfectly in the bake.
Don’t overmix the batter or your bread may get tough.
Tent with foil halfway through if the top is browning too fast.
Test for doneness by inserting a toothpick into the center — it should come out clean.

Storage Instructions

Room temperature: Store tightly wrapped for up to 3 days.
Refrigerator: Keeps well for up to 1 week — just toast slices to refresh them!
Freezer: Wrap slices or the whole loaf in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Rhubarb Bread FAQ

Can I use frozen rhubarb?

Yes! Thaw it first and blot with paper towels to remove excess moisture before using.

Can I make muffins instead?

Absolutely. Bake in lined muffin tins at 350°F for 18–22 minutes. Makes about 10–12 muffins.

Is rhubarb safe to eat raw?

The stalks are totally safe raw, though they’re very tart. Never eat the leaves — they’re toxic.

Can I reduce the sugar?

Yes, you can go down to ¾ cup if you prefer a less sweet loaf, especially if adding white chocolate chips.

Why You’ll Keep Coming Back to This Recipe

This rhubarb bread is the kind of recipe that earns its place in your seasonal rotation. It’s unfussy, full of character, and delivers big spring energy with every bite. Whether you’re gifting it, freezing it, or sneaking slices straight from the cooling rack (guilty!), it’s a bake that brings joy.

Want more rhubarb goodness? Try these next:

Peach Rhubarb Crisp
Strawberry Rhubarb Jam
Rhubarb Muffins with Crumb Topping

Share the Love!

💬 Did you try this recipe? Leave a comment below and let me know how it turned out!

📸 Snap a pic and tag it #mmmrecipes on Pinterest — I LOVE seeing your creations!

Nutritional Information (Per Slice – based on 10 servings):

Calories: 230
Carbs: 32g
Protein: 3g
Fat: 9g
Fiber: 1g
Sugar: 18g

(Values are approximate and may vary based on ingredient choices.)

rhubarb bread

Author: iyma hernandes
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x

Description

Rhubarb bread is one of those nostalgic bakes that feels like a warm hug from spring — perfectly moist, slightly tart, and laced with just enough sweetness to make it irresistible. Whether you’ve got a garden full of rhubarb or just grabbed a few stalks at the farmer’s market, this recipe is your new go-to.

Ingredients

Scale

1½ cups diced fresh rhubarb (about 2 medium stalks)
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 cup granulated sugar
½ cup buttermilk (or milk + 1 tsp vinegar)
⅓ cup vegetable oil (or melted butter)
1 large egg
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or pecans
Optional: ½ cup white chocolate or butterscotch chips
Optional: Sprinkle of coarse sugar or cinnamon sugar on top before baking

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, combine wet ingredients: sugar, buttermilk, oil, egg, and vanilla. Whisk until smooth.
Add the wet ingredients to the dry and stir gently until just combined — don’t overmix!
Fold in the rhubarb and any optional add-ins like nuts or chips.
Pour the batter into your prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Chop the rhubarb small so it distributes evenly. Don’t overmix the batter. Tent with foil halfway through if browning too quickly. Store wrapped at room temp for 3 days, refrigerate up to a week, or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: rhubarb bread, spring baking, quick bread, seasonal dessert

Rhubarb Bread: A Sweet-Tart Treat That’s Anything but Boring!!