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Rhubarb Bread Recipe

This Rhubarb Bread is a delightful treat, perfect for breakfast or a snack. The combination of tart rhubarb and warm spices makes it a comforting and flavorful bake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg optional
Wet Ingredients
  • 0.75 cup brown sugar light or dark
  • 1 large egg room temp
  • 1 cup buttermilk or yogurt, or milk + 1 tsp vinegar
  • 0.33 cup vegetable oil or melted butter, or coconut oil
  • 1 teaspoon vanilla extract
Mix-ins
  • 1.5 cups chopped rhubarb about 3 stalks, fresh or frozen
  • 0.5 cup chopped walnuts or pecans optional
Optional Crumble Topping
  • 0.25 cup rolled oats
  • 0.25 cup brown sugar
  • 2 tablespoons flour
  • 2 tablespoons butter or coconut oil
  • Pinch cinnamon

Method
 

  1. Preheat oven to 350°F. Grease or line a 9x5-inch loaf pan.
  2. Whisk dry ingredients (flour, baking soda, salt, cinnamon, nutmeg) in a large bowl.
  3. Mix wet ingredients (brown sugar, egg, buttermilk, oil, vanilla) in a medium bowl.
  4. Combine mixtures: pour wet into dry and stir gently until just combined.
  5. Fold in rhubarb and nuts (if using). Don’t overmix.
  6. Pour into loaf pan and smooth the top.
  7. Add crumble topping if desired, sprinkling evenly over batter.
  8. Bake for 55–60 minutes, until toothpick comes out mostly clean.
  9. Cool in pan for 10 minutes, then remove to a wire rack.
  10. Slice and serve warm, room temp, or toasted.

Notes

For a richer flavor, consider browning the butter before adding it to the wet ingredients.