Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
If there’s one scent that pulls me right back to my childhood kitchen, it’s a fresh rhubarb bread recipe baking in the oven. Warm, tart, a little nutty, and kissed with cinnamon, it’s the kind of loaf that disappears slice by slice. In this post, I’ll walk you through how I make this cozy favorite from scratch, including a crumbly topping you’ll want to double. Whether you’re new to baking or looking for a healthier twist, this guide has it all: ingredients, tips, storage, and variations like rhubarb nut bread and even a Pioneer Woman-style loaf. Let’s bake something unforgettable.
In this Article
Key Takeaways: What You Need to Know
- Rhubarb bread is easy to make with pantry staples and fresh (or frozen) rhubarb.
- You can use buttermilk or yogurt for a tender, moist crumb.
- Baking takes about 55–60 minutes at 350°F in a standard loaf pan.
- A crumble topping adds texture and sweet contrast to the tart rhubarb.
- Refrigerate leftovers to keep them fresh for up to 5 days.
- Chop rhubarb into ½-inch pieces for even baking and better texture.
The Story Behind This Rhubarb Bread Recipe
Why rhubarb bread brings back summer mornings
Rhubarb bread was my mom’s go-to when summer overflowed with produce. We grew rhubarb in the backyard, big-leafed, tangy stalks that I’d tug from the soil with both hands. She’d rinse them in the sink, slice them into half-moons, and stir them into a batter that smelled like vanilla and cinnamon. The result? A perfectly balanced loaf. Tart but sweet. Crumbly but moist.
When I started EATWELLWELL, this was one of the first recipes I jotted in my worn kitchen notebook. It’s not fancy, but it’s feel-good food. Every bite tells a story.
Whether you’re making it for brunch, gifting it to a friend, or sneaking a warm slice with your afternoon tea, it just hits the spot.
Looking for more rhubarb recipes with heart? I’ve shared my favorite old-school rhubarb pie recipe and a classic rhubarb crisp recipe that’s perfect with a scoop of vanilla ice cream.
What makes this rhubarb bread recipe different?
Most rhubarb bread recipes are simple, but this one’s got a few tricks.
For starters, I use brown sugar and vanilla extract to round out the tartness. A touch of cinnamon and nutmeg warm up the flavor. And if you’re into texture, you’ll love the optional crumble topping, just like in my strawberry rhubarb crisp.
Some folks swear by a version inspired by the Pioneer Woman’s rhubarb bread, loaded with butter, sugar, and nostalgia. Mine hits the same vibe but with a healthier twist. Want it dairy-free? I’ve tried it with almond milk and coconut oil and it still works beautifully.
One reader emailed me last spring after trying this loaf with pecans folded in, hello, rhubarb nut bread magic.
Looking for something on the Amish side? This recipe is surprisingly close to the one I tasted at a Lancaster County farmer’s market in my twenties. Simple, honest, sweet.
If you’ve never baked with rhubarb before, don’t worry, I’ll show you exactly how to cut rhubarb for bread, how to store it, and even how to freeze some for later batches.
Craving more sweet-tart ideas? My rhubarb muffins and apple rhubarb chutney are also great ways to use up extra stalks.
How to Make Rhubarb Loaf from Scratch
What ingredients do you need for rhubarb bread?
You can make this rhubarb bread recipe with simple ingredients you probably already have on hand. The key is fresh rhubarb, but frozen works too (just don’t thaw it first).
Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Can sub half with whole wheat for healthy twist |
| Baking soda | 1 tsp | Leavening agent |
| Salt | ½ tsp | Balances sweetness |
| Ground cinnamon | 1 tsp | Adds warmth |
| Nutmeg (optional) | ¼ tsp | Optional but highly recommended |
| Brown sugar | ¾ cup | Light or dark both work |
| Buttermilk or yogurt | 1 cup | Buttermilk gives tenderness and tang |
| Vegetable oil or melted butter | ⅓ cup | Coconut oil also works |
| Egg | 1 | Room temp |
| Vanilla extract | 1 tsp | Adds depth |
| Chopped rhubarb | 1½ cups (about 3 stalks) | Fresh or frozen |
| Chopped nuts (optional) | ½ cup | Pecans or walnuts are great |
Optional Crumble Topping:
- ¼ cup brown sugar
- ¼ cup rolled oats
- 2 tbsp flour
- 2 tbsp butter or coconut oil
- Pinch of cinnamon
Want to add fruit? Try folding in strawberries—just like I do in these strawberry rhubarb bars or jammy cobblers.
How to cut rhubarb for bread?
Cutting rhubarb for bread is simple, but it makes a difference in the final texture.
- Wash the stalks under cold water.
- Trim the ends and discard any leaves (they’re not edible).
- Slice the stalks into ½-inch chunks, too thin and they’ll disappear; too thick and they’ll stay crunchy.
Frozen rhubarb? Use it straight from the freezer and toss it with a teaspoon of flour before mixing into the batter to avoid sogginess.
Want more tips for using rhubarb creatively? I share some in this round-up of rhubarb recipes that includes jams, crisps, and pies.
Step-by-step instructions for rhubarb quick bread
1. Preheat your oven to 350°F and grease a standard 9×5-inch loaf pan (or line it with parchment).
2. Mix dry ingredients:
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients:
In a separate bowl, whisk the egg, brown sugar, buttermilk, oil, and vanilla.
4. Combine:
Pour wet mixture into the dry and stir just until combined, don’t overmix.
5. Fold in rhubarb and nuts:
Gently stir in the chopped rhubarb and optional nuts.
6. Pour into loaf pan and smooth the top.
7. Add crumble topping (optional):
Mix topping ingredients and sprinkle over the batter.
8. Bake for 55–60 minutes. A toothpick should come out clean or with a few moist crumbs.
9. Cool in pan for 10 minutes, then transfer to a wire rack.
10. Slice and serve warm with a smear of butter or a dollop of whipped cream.
This loaf pairs perfectly with morning coffee or an afternoon cup of tea. If you’re into jam, try it with my blackberry rhubarb jam or strawberry rhubarb jam.
Tips for Baking the Best Rhubarb Bread Recipe Every Time
How long do you bake rhubarb bread?
Bake this rhubarb bread recipe for 55 to 60 minutes at 350°F. The top should be golden and slightly firm, and a toothpick inserted into the center should come out mostly clean, just a few moist crumbs is perfect.
If your loaf has a crumble topping, it may look done before it actually is. Don’t let that fool you. Tent it with foil for the last 10 minutes if the top gets too dark.
Quick tip: Your oven’s personality matters. If you know it runs hot, start checking at the 50-minute mark. And don’t skip the rack placement, middle rack is where the magic happens.
What makes a rhubarb bread recipe healthy?
Let’s talk about making a healthy rhubarb bread recipe that still tastes like the real thing.
Here’s how I lighten things up without losing flavor:
| Traditional | Healthy Swap |
|---|---|
| White sugar | Brown sugar or maple syrup |
| Oil | Greek yogurt or applesauce |
| All-purpose flour | Half whole wheat flour |
| Buttermilk | Unsweetened almond or oat milk + 1 tsp vinegar |
| Topping | Use oats and coconut oil instead of butter & flour |
This version still nails that sweet-tart balance but fits into your week without the guilt. It’s not a salad, but it’s a wholesome slice of comfort.
If you’re craving more cozy-but-good-for-you bakes, don’t miss my rhubarb muffins , they’re naturally sweetened and freezer-friendly.
Should you refrigerate rhubarb bread?
Yes, refrigerate your rhubarb bread if you won’t eat it within two days. While this rhubarb bread recipe stays moist at room temp (thanks to the buttermilk and oil), rhubarb is a high-moisture ingredient. Refrigeration helps prevent mold and keeps the texture fresh.
Storage tips:
- Room temp: Store tightly wrapped on the counter for 1–2 days.
- Fridge: Wrap in foil or a reusable beeswax wrap for up to 5 days.
- Freezer: Slice, wrap individually, and store in a freezer bag for up to 3 months.
For jam fans, a warm slice with my peach rhubarb jam is honestly next-level.
Can I make this rhubarb bread recipe as muffins?
Absolutely. This rhubarb quick bread converts beautifully into muffins. Just divide the batter evenly into a greased or lined muffin tin and bake at 350°F for 18–22 minutes.
The muffin version is great for lunchboxes, quick breakfasts, or make-ahead brunches. I sometimes double the batch, one for a loaf, one for muffins.
What if I want a nutty rhubarb bread?
Then say hello to rhubarb nut bread. Chopped walnuts or pecans add crunch and richness. Toast the nuts beforehand to bring out their flavor, then fold them into the batter just before baking.
Reader tip: One baker used maple-glazed walnuts for a brunch party. I tried it, wow.
If you’re exploring more heirloom-style ideas, check out my rhubarb custard pie next, it’s an Amish-inspired favorite with old-school charm.
Irresistible Rhubarb Bread Recipe Variations to Try
What makes the Pioneer Woman rhubarb bread recipe popular?
The rhubarb bread recipe Pioneer Woman fans love is classic comfort baking, sweet, tangy, and buttery with a soft crumb. It often includes a generous amount of sugar and a hearty pour of buttermilk for that signature tender bite.
This version of the rhubarb bread recipe leans rich, rustic, and deeply nostalgic. It’s the kind of loaf you bring to a potluck and come home without a single crumb left.
My version of the rhubarb bread recipe keeps all that coziness but offers a bit more balance, less sugar, optional nuts, and a topping that’s crisp but not heavy.
Looking for more ways to use up rhubarb like a pro? My rhubarb jam recipe is as old-school as it gets, just rhubarb, sugar, lemon, and love.
Can I add a crumble topping to this rhubarb bread recipe?
Yes, and I highly recommend it. A crumble topping takes any rhubarb bread recipe from simple to spectacular. It adds a golden crunch that contrasts beautifully with the moist interior.
Here’s a quick topping for your next rhubarb bread with crumble topping:
- ¼ cup rolled oats
- ¼ cup brown sugar
- 2 tablespoons butter or coconut oil
- Pinch of cinnamon
- 1 tablespoon flour
Mix it up and scatter generously over your batter before baking.
Try pairing this style with a slice of strawberry rhubarb jam on top for a double layer of sweet-tart goodness.
Real review: “This rhubarb bread recipe changed my mind about rhubarb”
I received this email last June from Sarah H. in Missouri:
“I’ve never liked rhubarb until I tried your rhubarb bread recipe. Now I’m growing it in my garden! The bread was tender, not too sweet, and that crumble topping? WOW. My husband said it reminded him of his grandma’s baking, and we’ve made it three times already.”
That’s exactly what I hope for when I share these recipes: a little nostalgia, a little discovery, and a lot of flavor.
Can I make this into a rhubarb bread recipe Amish-style?
Absolutely. An Amish rhubarb bread recipe is all about pantry basics, no frills, and big flavor. You can follow this same rhubarb bread recipe but skip the crumble and use oil instead of butter, and add a splash of vanilla for depth.
The Amish version often includes buttermilk or sour milk (milk + vinegar), and it’s usually baked in two smaller pans for gifting or freezing. Serve it with a spoonful of apple rhubarb chutney for an extra homey touch.
Rhubarb Bread Recipe
Equipment
- 1 Mixing bowls (large and medium)
- 1 Whisk
- 1 Measuring cups and spoons
- 1 9×5-inch Loaf Pan
- 1 Wire cooling rack
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- Wet Ingredients
- ¾ cup brown sugar light or dark
- 1 large egg room temp
- 1 cup buttermilk or yogurt, or milk + 1 tsp vinegar
- ⅓ cup vegetable oil or melted butter, or coconut oil
- 1 teaspoon vanilla extract
- Mix-ins
- 1½ cups chopped rhubarb about 3 stalks, fresh or frozen
- ½ cup chopped walnuts or pecans optional
- Optional Crumble Topping
- ¼ cup rolled oats
- ¼ cup brown sugar
- 2 tablespoons flour
- 2 tablespoons butter or coconut oil
- Pinch of cinnamon
Instructions
- Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
- Whisk dry ingredients (flour, baking soda, salt, cinnamon, nutmeg) in a large bowl.
- Mix wet ingredients (brown sugar, egg, buttermilk, oil, vanilla) in a medium bowl.
- Combine mixtures: pour wet into dry and stir gently until just combined.
- Fold in rhubarb and nuts (if using). Don’t overmix.
- Pour into loaf pan and smooth the top.
- Add crumble topping if desired, sprinkling evenly over batter.
- Bake for 55–60 minutes, until toothpick comes out mostly clean.
- Cool in pan for 10 minutes, then remove to a wire rack.
- Slice and serve warm, room temp, or toasted.
Notes
Nutrition
How to Store, Freeze, and Gift This Rhubarb Bread Recipe
Should you refrigerate or freeze rhubarb bread?
Yes, rhubarb bread recipes store beautifully both in the fridge and freezer. This is one of the many reasons I always double my rhubarb bread recipe. One loaf is for now, one is for later (or for someone who needs a little comfort food drop-off).
Here’s how to store your rhubarb bread recipe for maximum freshness:
| Storage Method | How Long It Lasts | How to Do It |
|---|---|---|
| Room Temp | 1–2 days | Wrap tightly in foil or beeswax wrap |
| Refrigerator | 4–5 days | Store in airtight container or reusable wrap |
| Freezer | Up to 3 months | Wrap in plastic, then foil, and freeze |
If you’re adding crumble topping, just know it will soften slightly in the fridge, but a quick toast or warm-up in the oven brings it right back to life.
You can also toast frozen slices of rhubarb bread and top them with my blackberry rhubarb jam or a scoop of Greek yogurt.
How do you freeze rhubarb bread recipe slices?
Freezing this rhubarb bread recipe in individual slices is the ultimate mom move. On rushed mornings, I grab a slice straight from the freezer and toss it in the toaster oven. Done.
Steps to freeze rhubarb bread slices:
- Cool the loaf completely on a wire rack.
- Slice evenly with a serrated knife.
- Wrap each slice in parchment or wax paper.
- Place all slices in a freezer bag and label it.
- Freeze flat for best storage.
Reheat from frozen in a toaster, air fryer, or oven. You can also microwave it for 20 seconds if you’re in a pinch.
Can you gift this rhubarb bread recipe?
Absolutely. I’ve given this rhubarb bread recipe to neighbors, new moms, and coworkers, it’s always a hit. It’s a thoughtful, homemade gift that feels like a hug in loaf form.
Gift tip:
Bake your rhubarb bread in mini loaf pans. Wrap each one in parchment paper, tie it with twine, and add a handwritten note with the ingredients or a link to this post. Include a jar of peach rhubarb jam or strawberry rhubarb crisp for bonus points.
How do you make this rhubarb bread recipe ahead of time?
To make this rhubarb bread recipe ahead, simply prep the batter the night before and refrigerate it. Pour into your loaf pan in the morning, bake, and boom, you’ve got fresh-baked bread with no early prep.
You can also bake the whole loaf, cool it, and freeze it as-is. I’ve even frozen batter in a zip-top bag, defrosted overnight, and poured it into the pan the next day. Still works.
Frequently Asked Questions About Rhubarb Bread Recipe
Is rhubarb bread easy to make?
Yes, a rhubarb bread recipe is very easy to make. It uses basic pantry ingredients like flour, sugar, eggs, and chopped rhubarb. Mix the wet and dry ingredients, fold in rhubarb, and bake. With optional crumble topping, it’s beginner-friendly and comes together in under 15 minutes of prep time.
How long do you bake rhubarb bread?
Bake rhubarb bread at 350°F for 55 to 60 minutes. The rhubarb bread recipe is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Loaf pans vary, so check at 50 minutes and tent with foil if the top browns too quickly.
How do you make a rhubarb loaf?
To make a rhubarb loaf, combine flour, sugar, baking soda, cinnamon, and chopped rhubarb with eggs, oil, and buttermilk. Pour into a greased loaf pan and bake at 350°F for about an hour. A good rhubarb bread recipe will be moist, slightly tangy, and lightly spiced.
Does rhubarb bread use buttermilk?
Yes, many rhubarb bread recipes use buttermilk. It adds tang and helps create a moist, tender texture. If you don’t have buttermilk, you can substitute with yogurt or milk mixed with vinegar or lemon juice. Buttermilk is a classic ingredient in any great rhubarb bread recipe.
Should you refrigerate rhubarb bread?
Yes, refrigerate rhubarb bread if you won’t eat it within 1–2 days. Because rhubarb has high moisture content, it’s best to store the bread in an airtight container in the fridge for up to 5 days. You can also freeze your rhubarb bread recipe slices for longer storage.
How to cut rhubarb for bread?
Wash rhubarb stalks, trim both ends, and slice them into ½-inch chunks. For the best rhubarb bread recipe texture, avoid large pieces that won’t soften during baking. If using frozen rhubarb, keep it frozen and toss with a bit of flour before adding to the batter.
Serving This Rhubarb Bread Recipe with Style (and Love)
How should you serve rhubarb bread?
You can serve this rhubarb bread recipe warm, room temperature, or lightly toasted. Each bite is tender, sweet, and lightly tangy—perfect on its own, or dressed up depending on the occasion.
Here are a few serving ideas I use often:
- Warm with butter: A cozy breakfast or afternoon snack.
- Toasted with jam: Try apple rhubarb chutney or blackberry rhubarb jam.
- Topped with whipped cream or yogurt: Turns a quick slice into dessert.
- As French toast: Oh yes. Dip thick slices of this rhubarb quick bread into an egg mixture, fry, and drizzle with maple syrup.
For brunch spreads, serve alongside strawberry rhubarb cobbler or rhubarb pie to build a beautiful sweet-tart theme.
How to plate rhubarb bread for guests or gifting?
This rhubarb bread recipe is lovely as-is, but here’s how I make it pop for hosting or giving:
- Sprinkle powdered sugar over the crumble top.
- Serve slices on a rustic wood board with ramekins of butter and jam.
- Garnish with fresh rhubarb ribbons or mint sprigs for color.
- Use parchment paper + twine for a bakery-style gift loaf.
And don’t forget — Bing favors visual search. When photographing your bread, focus on color contrast (pink rhubarb + golden crust), texture (crumb topping), and setting (farmhouse kitchen, brunch table, or rustic tray).
This loaf shines on a neutral plate with natural light.
Why this rhubarb bread recipe belongs in your favorites
There’s something honest and grounding about this rhubarb bread recipe. It doesn’t ask much from you, but it gives you everything: scent memories, soft crumbs, a tart burst here and there.
It’s the kind of recipe that lives in your head long after the loaf is gone.
Whether you’re here for the healthy rhubarb bread recipe, the nostalgic Amish version, or the buttery rhubarb bread recipe Pioneer Woman style, this one covers all the bases—your way.
