Rhubarb Bread
I’ll never forget the first time I stumbled upon rhubarb at a farmer’s market. Those ruby-red stalks looked like celery on a wild streak, and I just had to grab a bundle to experiment with. Turns out, Rhubarb Bread became my go-to way to use it up, and now it’s a staple in my kitchen every spring.
There’s something magical about that tart-sweet balance that keeps me coming back for another slice (or three!).
If you’re new to rhubarb, don’t worry; I was skeptical at first too. But trust me, this recipe turns those funky stalks into a moist, flavorful loaf that’ll have everyone asking for seconds. I’ve baked this Rhubarb Bread countless times, tweaking it until it was just right, and I’m thrilled to share it with you today.
Why You’ll Love This Recipe
I’ve found that Rhubarb Bread is one of those recipes that surprises people in the best way. It’s not overly sweet, which I adore, and the rhubarb adds a zing that pairs perfectly with a morning coffee or an afternoon tea. Plus, it’s ridiculously easy to whip up, even if you’re not a baking pro.
In my kitchen, this bread has become a family favorite, especially with my husband who swears it’s “better than cake.” And honestly? I think he might be onto something with that hot take. If you’re looking for a unique twist on quick bread, this is your ticket!
Ingredients List
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Let me tell you, the ingredients for Rhubarb Bread are pretty straightforward, but a couple of choices can make or break the flavor. I prefer using fresh rhubarb when it’s in season (hello, springtime!), but I’ve used frozen in a pinch and it works just fine.
I usually buy my brown sugar in bulk because I’m a sucker for that molasses depth it brings to baked goods. Here’s exactly what you’ll need to get started on this tasty loaf.
For the Bread
- 1 1/2 cups (190g) all-purpose flour, sifted for lightness
- 1 teaspoon baking soda, to give that perfect rise
- 1/2 teaspoon salt, just a pinch to balance the sweetness
- 1 teaspoon ground cinnamon, for a warm, cozy vibe
- 1 large egg, at room temperature for better mixing
- 1 cup (200g) brown sugar, packed tight for richness
- 1/2 cup (120ml) vegetable oil, for a moist crumb
- 1 teaspoon vanilla extract, the good stuff for flavor
- 1 cup (240ml) buttermilk, to keep it tender
- 1 1/2 cups (180g) fresh rhubarb, diced into small pieces for even distribution
For the Topping (Optional but Recommended)
- 1 tablespoon (14g) unsalted butter, melted for a golden crust
- 1 tablespoon (12g) granulated sugar, to sprinkle on top
- 1/2 teaspoon ground cinnamon, for an extra spiced kick
I’m telling you, don’t skip that topping if you can help it. It’s like the cherry on top, or should I say, the cinnamon-sugar hug this Rhubarb Bread deserves!
Variations
One thing I love about baking Rhubarb Bread is how versatile it can be. I’ve played around with this recipe over the years, sometimes out of necessity (oops, ran out of cinnamon!) and other times just for fun. Here are some tweaks I’ve tried that might inspire you to mix things up in your own kitchen. My kids always ask for the nutty version, so I’ve got a soft spot for that one.
- Nutty Crunch: Toss in 1/2 cup of chopped walnuts or pecans to the batter for a delightful texture. I tried this once for a brunch and it was a total hit.
- Berry Blast: Mix in 1/2 cup of fresh strawberries or raspberries along with the rhubarb for a fruity punch. It’s a summery twist I adore.
- Spiced Up: Add 1/4 teaspoon of ground nutmeg or ginger to amp up the warm flavors. This one’s perfect for fall baking.
- Streusel Topping: Instead of the simple cinnamon-sugar topping, make a quick streusel with 1/4 cup flour, 2 tablespoons sugar, and 2 tablespoons cold butter. It’s a game-changer, trust me.
- Citrus Zest: Grate in the zest of one orange or lemon for a bright, zesty note. I did this on a whim once and it paired so well with the tartness.
- Chocolate Chip Twist: Fold in 1/2 cup of dark chocolate chips if you’re feeling indulgent. My sweet tooth approves!
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend instead of all-purpose. I’ve made this for a friend with dietary needs, and it still turned out amazing.
Experimenting with Rhubarb Bread is half the fun, so don’t be afraid to get a little wild with it. What’s the worst that could happen? (Okay, maybe don’t answer that.)
Servings and Timing
In my experience, this Rhubarb Bread recipe makes one hearty loaf, which I usually slice into about 10-12 pieces. It’s enough to feed a small crowd for breakfast or to snack on over a couple of days. Here’s how the timing usually shakes out for me in the kitchen, though your oven might have a mind of its own!
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: About 1 hour 15 minutes
Step-by-Step Instructions
I’m gonna walk you through making this Rhubarb Bread like we’re chatting over a cup of coffee in my kitchen. I’ve got some tricks up my sleeve to make sure your loaf turns out as scrumptious as mine. Let’s dive in and get baking!
Step 1: Preheat and Prep
First things first, crank your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to line mine with parchment paper too, leaving a little overhang for easy lifting later. It’s a small step, but it saves so much hassle when you’re trying to get that bread out without a crumbly mess.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, salt, and cinnamon. I always give it a good stir to make sure there are no sneaky clumps hiding in there. This sets the stage for a perfectly balanced Rhubarb Bread, so don’t rush it.
Step 3: Beat the Wet Ingredients
In a larger bowl, beat the egg with the brown sugar until it’s nice and smooth. Then pour in the oil, vanilla, and buttermilk, mixing until everything’s combined. I’ve learned to go slow with the buttermilk to avoid any curdling surprises—yep, been there, done that.
Step 4: Combine and Fold
Now, add the dry ingredients to the wet, stirring just until they’re mixed. Don’t overdo it here; a few lumps are fine in this Rhubarb Bread game. Gently fold in the diced rhubarb so it’s evenly spread out—I use a rubber spatula for this to keep things gentle.
Step 5: Bake and Top
Pour the batter into your prepared pan and smooth the top. If you’re using the topping (and you should!), brush on the melted butter and sprinkle the sugar-cinnamon mix over it. Bake for 55-60 minutes, or until a toothpick poked in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Nutritional Information
I’m no dietitian, but I like to keep an eye on what’s in my baked goods, especially with something as tempting as Rhubarb Bread. Here’s the breakdown per slice, based on cutting the loaf into 10 servings. Keep in mind, this is just a rough guide, and portions can vary! 211 2
- Calories: 280 per serving
- Fat: 12g
- Protein: 4g
- Carbohydrates: 38g
- Sodium: 320mg
Healthier Alternatives
Sometimes I’m in the mood to lighten up my Rhubarb Bread without sacrificing that yummy factor. I’ve swapped out ingredients here and there when I’m watching my sugar or fat intake, and honestly, the results are still pretty darn good. Here are a few alternatives I’ve tested in my kitchen that might work for you too.
- Sugar Substitute: Use 3/4 cup of honey or maple syrup instead of brown sugar to cut down on refined sugar. It changes the texture a tad, but I like the natural sweetness.
- Lower Fat: Replace half the vegetable oil with unsweetened applesauce. I’ve done this a bunch, and it keeps the bread moist without all the extra calories.
- Whole Grain Boost: Swap half the all-purpose flour for whole wheat flour. It’s a bit denser, but I think it adds a nice nutty flavor to Rhubarb Bread.
Serving Suggestions
I love serving Rhubarb Bread in all sorts of ways, depending on the vibe of the day. At my last family brunch, it was the star of the table with just a few simple pairings. Here are some ideas to elevate your loaf, whether it’s a casual snack or a special treat.
- For Breakfast: Toast a slice and smear on some cream cheese or butter. It’s my go-to morning pick-me-up with a hot cup of joe.
- As Dessert: Warm it up slightly and add a dollop of whipped cream or a scoop of vanilla ice cream. Trust me, it’s pure heaven with Rhubarb Bread!
Common Mistakes to Avoid
I’ve flubbed my fair share of Rhubarb Bread batches over the years, so let me save you some grief with these pitfalls. I learned the hard way on a few of these, and I don’t want you to repeat my kitchen disasters. Here’s what to watch out for when you’re baking.
- Overmixing the Batter: Mix just until combined, or you’ll end up with a tough loaf. I made this mistake early on, and it was like chewing cardboard!
- Too Much Rhubarb: Stick to the 1 1/2 cups, or the bread gets soggy. I overdid it once thinking “more is better,” and nope, it was a mushy mess with Rhubarb Bread.
Storing Tips
I’ve found that Rhubarb Bread keeps pretty well if you store it right, which is great since I’m usually baking ahead for busy weeks. Here are my go-to methods to keep it fresh as long as possible, straight from my trial-and-error experiments.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for 5-7 days when wrapped tightly in plastic wrap.
- Freezer: Freeze slices for up to 2 months in freezer bags for quick grabs.
FAQs
Can I use frozen rhubarb for Rhubarb Bread?
Absolutely, you can! I’ve used frozen rhubarb plenty of times when fresh isn’t around. Just thaw it slightly and pat it dry with a paper towel to avoid extra moisture in your batter. It works like a charm.
Do I need to peel rhubarb before baking?
Nope, you don’t have to peel it. The skin is totally edible and softens up when baked. I’ve always just chopped it up as is, and my Rhubarb Bread turns out fine every time.
Can I make Rhubarb Bread gluten-free?
Yes, and I’ve done it! Use a 1:1 gluten-free flour blend, and it should work out okay. The texture might be a smidge different, but it’s still tasty in my book.
How do I know when the bread is done?
Stick a toothpick in the center; if it comes out clean, you’re good to go. I also check if the top looks golden and springs back a bit when touched. Usually takes about an hour for me.
Can I add more sugar to make it sweeter?
Sure thing, if you’ve got a sweet tooth! I’d add an extra 1/4 cup of brown sugar, but honestly, I like the tartness as is. Play with it and see what you prefer.
Why did my bread sink in the middle?
Ugh, I’ve been there. It’s usually from opening the oven door too soon or underbaking. Let it cook fully and resist the urge to peek until near the end.
Can I make muffins instead of a loaf?
You bet! Pour the batter into a muffin tin and bake for about 20-25 minutes at the same temp. I’ve done mini muffins for parties, and they’re a cute twist.
Is rhubarb safe to eat raw in this recipe?
Well, it’s tart as heck raw, but it’s safe in small amounts. I wouldn’t eat a ton uncooked, though, due to oxalic acid. Baking it in Rhubarb Bread mellows it out nicely.
Conclusion
I hope you’re as excited as I am to whip up this Rhubarb Bread and bring a little tart-sweet joy to your table. It’s honestly one of my favorite recipes to share, and I can’t wait to hear how it turns out for you. Drop a comment with your tweaks or just to say hi—I’m all ears for your Rhubarb Bread adventures!
