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Rhubarb bread recipe with crumb topping and moist texture

Rhubarb Bread Recipe

A moist and tender rhubarb bread recipe made with fresh rhubarb, cinnamon, and buttermilk. Perfectly sweet-tart with an optional crumble topping. This easy quick bread comes together in minutes and is freezer-friendly, making it ideal for breakfasts, brunches, or gifting.
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Course: Breakfast, brunch, Dessert
Cuisine: American, Amish
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 Slices
Calories: 235kcal
Author: Paula
Cost: $6

Equipment

  • 1 Mixing bowls (large and medium)
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 9x5-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 9x5-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

For a healthier rhubarb bread recipe, substitute half the flour with whole wheat and swap oil for Greek yogurt or applesauce.
Frozen rhubarb works, keep it frozen and toss with 1 teaspoon flour before mixing in.
Store at room temp for 1–2 days, refrigerate up to 5 days, or freeze for 3 months.

Nutrition

Calories: 235kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Sodium: 190mg | Potassium: 150mg | Sugar: 15g | Vitamin A: 100IU | Calcium: 60mg