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This rhubarb bread is the kind of recipe you reach for when you want something comforting sweet and just a little bit nostalgic. The soft crumb and the tart bite of rhubarb come together in perfect balance finished with a crackly cinnamon sugar top. Whether made in spring with fresh stalks or with frozen rhubarb in winter this loaf has a way of making any day feel just a little more special.
I first made this loaf one rainy spring morning when I had leftover rhubarb from a pie. It disappeared before the coffee even cooled.
Ingredients
- Brown sugar: adds deep sweetness and helps the loaf stay moist
- Vegetable oil: keeps the bread light and tender no need for butter
- Egg: gives the bread structure and richness
- Buttermilk: creates a soft crumb and subtle tang
- Vanilla extract: enhances the flavor with warmth
- All purpose flour: provides the base for the loaf
- Baking soda: helps the bread rise and keeps it fluffy
- Salt: balances the sweetness and sharpness of the rhubarb
- Diced rhubarb: brings the tart punch and texture
- Chopped walnuts: optional but add crunch and earthy depth
- Granulated sugar: gives a crisp sweet crust on top
- Cinnamon: brings warmth and fragrance to the topping
Step-by-Step Instructions
- Preheat and Prepare Pans:
- Set your oven to 325 degrees Fahrenheit. Grease two loaf pans or line them with parchment paper so the bread lifts out easily once baked
- Whisk the Wet Ingredients:
- In a large bowl combine the brown sugar oil egg buttermilk and vanilla extract. Mix until smooth and creamy. This blend creates a rich moist base for the bread
- Combine Dry Ingredients:
- In a separate bowl stir together the flour baking soda and salt. This ensures even distribution before mixing into the wet ingredients
- Mix the Batter:
- Gradually add the dry mix to the wet mix. Stir gently with a spatula or wooden spoon until just combined. Do not overmix or the bread can turn tough
- Add Rhubarb and Walnuts:
- Fold in the diced rhubarb and chopped walnuts if using. Be gentle so the rhubarb stays intact and the batter keeps its lightness
- Fill the Pans:
- Divide the batter evenly between the two prepared loaf pans smoothing the tops so they bake evenly
- Top with Cinnamon Sugar:
- In a small bowl mix the granulated sugar and cinnamon. Sprinkle this mixture generously over the tops of the loaves for a sweet crisp finish
- Bake:
- Place the pans in the center of the oven. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean
- Cool:
- Let the bread rest in the pans for 10 minutes. Then transfer the loaves to a wire rack to cool completely before slicing
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The rhubarb in this recipe always reminds me of the garden patch behind my grandmother’s house. Every spring we’d pull stalks straight from the soil rinse them and turn them into warm slices of this bread that never lasted more than a day.
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Storage Tips
Keep the bread at room temperature tightly wrapped for up to three days. For longer storage place in the fridge in a sealed container and it will stay fresh for up to a week. For freezing wrap tightly in plastic wrap and then foil or use freezer bags. Thaw on the counter or gently warm in the oven before serving.
Ingredient Substitutions
No buttermilk on hand Use a cup of milk with a teaspoon of lemon juice or vinegar and let it sit for a few minutes. If avoiding nuts simply leave them out. Whole wheat flour can replace part of the all purpose flour for added nutrition but do not substitute all of it or the bread may become too dense.
Serving Suggestions
This bread pairs perfectly with a cup of black tea or freshly brewed coffee. For a light dessert serve with whipped cream or a scoop of vanilla ice cream. You can also toast slices and spread with cream cheese for a creamy tangy twist.
Cultural Context
Rhubarb has been a springtime staple in northern and European kitchens for centuries. Its use in quick breads became popular in home kitchens as an easy way to enjoy the sharp flavor in a portable snack or breakfast. Its tartness balances the sweetness of traditional baking creating a timeless contrast that bakers continue to love.
Recipe FAQs
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. Just thaw it and drain excess moisture to avoid a soggy texture.
- → How do I store rhubarb bread?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- → What can I add for extra flavor?
Try chopped nuts, orange zest, ginger, or even a handful of berries to complement the rhubarb.
- → Can this be made into muffins?
Yes! Use muffin tins instead of loaf pans and reduce baking time to about 20–25 minutes.
- → What’s the best way to serve it?
Delicious warm with butter, or served alongside yogurt or coffee for breakfast or brunch.
- → How do I know it's done baking?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.