There’s something magical about the arrival of rhubarb season—it’s like nature’s way of telling us spring has officially arrived. If you’re lucky enough to get your hands on some fresh rhubarb (or have some stashed in the freezer), this rhubarb bread recipe is the cozy, nostalgic bake you didn’t know you needed.
🍞 Ingredients for Rhubarb Bread
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
Mix-ins:
- 1½ cups chopped fresh or frozen rhubarb (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
👩🍳 How to Make Rhubarb Bread – Step-by-Step
🥣 Mixing the Batter:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, combine sugars, egg, oil, buttermilk, and vanilla. Mix well until smooth.
- Gradually add the dry ingredients to the wet, stirring just until combined—don’t overmix!
- Fold in chopped rhubarb and nuts if using.
🍞 Baking:
- Pour batter into the prepared loaf pan and smooth the top.
- Optional: Sprinkle a tablespoon of sugar on top for a crackly crust.
- Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🔄 Variations & Substitutes
- No buttermilk? Use 1 cup milk + 1 tbsp vinegar or lemon juice (let sit for 5 mins).
- Make it healthier: Swap half the flour for whole wheat, and reduce sugar slightly.
- Add sweetness: Fold in ½ cup chopped strawberries for a sweet-tart combo.
- Nut-free? Skip the nuts or sub with sunflower seeds for crunch.
🧊 Storage & Reheating Tips
- Room temp: Store wrapped in foil or airtight container for up to 3 days.
- Fridge: Keeps well for up to a week.
- Freezer: Wrap in plastic + foil and freeze for up to 3 months.
- To reheat: Microwave a slice for 15–20 seconds or toast lightly
❓ Frequently Asked Questions
Q1: Can I use frozen rhubarb for this bread?
Yes! Just chop and fold it in frozen—no need to thaw. It might slightly increase bake time.
Q2: Can I make this rhubarb bread gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend. Be sure to check that your baking soda is also gluten-free.
Q3: Why is my rhubarb bread too soggy in the middle?
It’s likely underbaked or your rhubarb was too watery. Bake until a toothpick comes out clean and tent foil if browning too fast.
Love tangy baked goods? Check out my Easy Rhubarb Cookies Recipe for another zesty favourite!
🍴 Final Note from CookWithKushal
Baking with rhubarb always brings a little joy to the kitchen—bright flavors, warm memories, and simple comfort. I hope this rhubarb bread becomes a new seasonal favorite in your home, just like it is in mine. Don’t forget to leave a comment if you try it, and tag #CookWithKushal on Instagram so I can see your beautiful bakes!
Happy baking! 🧡
— Kushal