Rhubarb Bread

Sweet & Tangy Rhubarb Bread: A Springtime Loaf

There’s something about the sweet and tangy flavor of Rhubarb Bread that just screams springtime. The aroma fills the kitchen, promising a slice of pure comfort with every bite. It’s one of those recipes that feels both nostalgic and exciting, perfect for lazy weekend mornings or afternoon tea with friends.

I have so many fond memories of baking with my grandmother. She taught me that the best recipes are those that bring people together. Whether it was a simple fruit cobbler or an elaborate holiday feast, every dish was made with love and shared with joy.

This Rhubarb Bread is more than just a recipe; it’s a tradition, a little slice of happiness. It’s a hearty and comforting treat, and surprisingly simple to make, even on busy days. My secret is to use the freshest rhubarb you can find – it makes all the difference!

What You Need to Make This Recipe

This Rustic Rhubarb Bread recipe features simple ingredients. The tanginess of fresh rhubarb pairs perfectly with the sweetness of sugar and the warmth of cinnamon. It reminds me of a similar treat, my Apple Fritter Bread, but with a delightfully tart twist. The full list of ingredients and measurements can be found in the recipe card below.

How to Make Rhubarb Bread

Making this Rhubarb Bread is easier than you might think! You’ll start by combining the dry ingredients, then mix in the wet ingredients, gently fold in the rhubarb, and bake until golden brown. It’s a simple process that yields a moist and flavorful loaf. For a similar experience, you might enjoy my No Knead Whole Wheat Bread.

Emma

Rustic Rhubarb Bread

This moist and flavorful Rhubarb Bread is bursting with the tart taste of rhubarb and a hint of cinnamon. It's perfect for breakfast, brunch, or a delightful afternoon snack.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 1/2 cups All-Purpose Flour spooned and leveled
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon

Wet Ingredients

• 1 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 2 Large Eggs at room temperature
• 1 tsp Vanilla Extract

Rhubarb

• 2 cups Rhubarb chopped into 1/2-inch pieces

Equipment

• 9x5 inch loaf pan
• Mixing Bowls
• Measuring Cups and Spoons

Method

 

Get Started

• Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This helps prevent sticking.

Combine Dry Ingredients

• In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Combine Wet Ingredients

• In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.

Combine Wet and Dry

• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Fold in Rhubarb

• Gently fold in the chopped rhubarb until evenly distributed.

Bake

• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Check for doneness at 50 minutes; ovens vary.

Cool

• Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store the cooled Rhubarb Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. Enjoy!

Pro Tips for Making This Rhubarb Bread

Here are some of my tried-and-true tips to help you bake the perfect loaf of Rhubarb Bread every time.

For Extra Flavor

To enhance the flavor of this Rhubarb Bread, consider adding a teaspoon of lemon zest to the batter. The citrus notes will complement the tartness of the rhubarb beautifully. Another option is to sprinkle a streusel topping over the bread before baking for added sweetness and texture.

Avoiding Common Mistakes

One common mistake when making bread is overmixing the batter. Overmixing can lead to a tough bread. Mix the wet and dry ingredients until just combined. Also, be sure to use fresh baking soda and baking powder to ensure a good rise.

My Secret Trick: I always toss the rhubarb with a tablespoon of flour before folding it into the batter. This helps to prevent the rhubarb from sinking to the bottom of the bread during baking!

Fun Variations for Rhubarb Bread

Want to mix things up? Here are a few variations on my classic Rhubarb Bread recipe:

• Strawberry Rhubarb Bread: Add a cup of chopped strawberries to the batter along with the rhubarb for a sweeter, more vibrant flavor.
• Ginger Rhubarb Bread: Add a teaspoon of ground ginger to the dry ingredients for a warm, spicy twist.
• Nutty Rhubarb Bread: Fold in a half-cup of chopped walnuts or pecans for added texture and flavor. This is great with Pineapple Zucchini Bread as well.

What to Serve With Rhubarb Bread

This Rhubarb Bread is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Whipped Cream: A dollop of freshly whipped cream adds a touch of indulgence.
• Cream Cheese Glaze: Drizzle a simple cream cheese glaze over the bread for added sweetness and tanginess.
• Vanilla Ice Cream: Serve warm slices of Rhubarb Bread with a scoop of vanilla ice cream for a delightful dessert.

My personal tip: I like to lightly toast a slice of Rhubarb Bread and spread it with a bit of butter for a simple yet satisfying snack.

How to Store Rhubarb Bread

To keep your Rhubarb Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 2 months. Wrap the loaf tightly in plastic wrap and then place it in a freezer bag.

To reheat, thaw the bread at room temperature and then warm it in a 350°F (175°C) oven for about 10 minutes. Reheating slowly brings the dish back to life! I always wrap mine in foil to keep it moist.

Nutritional Benefits

This Rhubarb Bread not only tastes delicious but also offers some nutritional benefits. Rhubarb is a good source of vitamin K and fiber, promoting healthy digestion. Enjoying this bread in moderation can be a delightful part of a balanced, family-friendly diet.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb for this recipe. Be sure to thaw it completely and drain any excess liquid before adding it to the batter. Frozen rhubarb can sometimes be more watery than fresh, so this step is important to ensure your Rhubarb Bread doesn’t become soggy.

Can I make this recipe gluten-free?

Yes, you can adapt this recipe to be gluten-free. Simply substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum for best results. The texture of the Rhubarb Bread may be slightly different, but it will still be delicious.

How do I prevent the rhubarb from sinking to the bottom of the bread?

To prevent the rhubarb from sinking, toss it with a tablespoon of flour before adding it to the batter. This helps to create a barrier and keep the rhubarb evenly distributed throughout the bread. Another tip is to make sure your batter is not too thin, as this can also cause the rhubarb to sink.

Can I add nuts or other fruits to this bread?

Absolutely! Feel free to customize this Rhubarb Bread with your favorite additions. Chopped nuts, such as walnuts or pecans, add a nice crunch. You can also add other fruits, such as strawberries or blueberries, for a different flavor profile. Just be sure not to add too much, as this can affect the baking time and texture of the bread.

Conclusion

I hope you enjoy this Sweet & Tangy Rhubarb Bread as much as my family does. It’s a simple yet satisfying recipe that’s perfect for any occasion. Whether you’re enjoying a slice with your morning coffee or sharing it with friends and family, this Rhubarb Bread is sure to bring a smile to everyone’s face. Much like my Chocolate Babka, it’s a recipe that brings warmth and joy to any gathering.

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