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