If you’re searching for a delightful treat that’s bursting with vibrant flavor and a pleasantly tender crumb, look no further than this Rhubarb Bread Recipe. With the tangy brightness of fresh rhubarb perfectly balanced by warm cinnamon and a hint of orange zest, this bread feels like a fresh breeze on a spring morning. Whether you’re baking for breakfast, an afternoon snack, or to impress friends at brunch, this recipe combines simple ingredients and straightforward steps to create a loaf that’s truly memorable.
Ingredients You’ll Need
Gathering your ingredients is the first step to success, and here, each plays a crucial role in building the hue, flavor, and moist texture of your rhubarb bread. You’ll appreciate how these everyday pantry staples come together to make something special.
- 2¼ cups chopped rhubarb (½” pieces), divided: Adds that tart, juicy punch and beautiful rosy speckles throughout your bread.
- 1 large egg: Provides structure and richness, helping to bind ingredients smoothly.
- 1 cup buttermilk: Keeps the bread tender with its acidity and moisture, enhancing the crumb.
- ½ cup vegetable oil: Adds moisture and keeps the bread soft without overpowering other flavors.
- 1 cup sugar: Sweetens the loaf just right, balancing rhubarb’s natural tartness.
- 1 tablespoon pure vanilla extract: Infuses a gentle sweetness and depth to round out the flavors.
- 2 cups all-purpose flour: The base of the bread, giving it body and structure.
- 2 teaspoons baking powder: Leavens the bread, ensuring a light texture.
- 1 teaspoon cinnamon: Warms and spices the flavor, blending beautifully with rhubarb’s tartness.
- ½ teaspoon Morton kosher salt: Enhances all the flavors and balances sweetness.
- 1 tablespoon loosely packed fresh orange zest: Lightens the taste with a bright citrus note that complements rhubarb perfectly.
- 1 tablespoon sugar: Reserved for topping to add a subtle crunchy sweetness.
- ¼ teaspoon cinnamon: Mixed with sugar for a cinnamon-sugar sprinkle that adds a delightful finishing touch.
How to Make Rhubarb Bread Recipe
Step 1: Prepare Oven and Pan
First things first, set your oven rack to the middle position and preheat to 350°F. Lightly spray a 9″x5″ metal loaf pan with non-stick spray, then line it with parchment paper to create an easy “sling” for removing your baked bread without any sticking or crumbling. Chop your rhubarb into neat half-inch pieces and have it ready to add into the batter.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract. You want this mixture to be smooth and homogeneous, setting a flawless base for your bread’s tender texture.
Step 3: Mix Dry Ingredients
Grab a medium bowl and combine the flour, baking powder, cinnamon, salt, and fresh orange zest. Whisking these dry ingredients ensures even distribution, so every forkful delivers consistent flavor throughout the bread.
Step 4: Combine Wet and Dry Ingredients
Now gently add the dry mixture to your wet mixture. Fold everything together using a spatula, being careful not to overmix. This gentle touch is crucial—it keeps the bread light and tender rather than tough or dense.
Step 5: Incorporate Rhubarb
Fold in two cups of the chopped rhubarb gently, distributing that lovely tartness evenly. The rhubarb pieces stay tender and juicy, creating the signature texture that makes this Rhubarb Bread Recipe so irresistible.
Step 6: Assemble in Pan
Pour your batter into the prepared loaf pan, smoothing it into an even layer. Sprinkle the remaining quarter cup of rhubarb on top, pressing them lightly into the batter. This touch lets them peek through the crust, adding eye-catching color and bursts of flavor in every slice.
Step 7: Make Cinnamon-Sugar Sprinkle and Bake
Mix 1 tablespoon sugar with ¼ teaspoon cinnamon, then evenly sprinkle this over the top of your loaf. This creates a slightly crisp, sweet, and warmly spiced crust that contrasts beautifully with the soft crumb inside. Bake for 65 to 70 minutes until the center feels firm and a toothpick inserted comes out clean, ensuring it’s perfectly cooked through.
Step 8: Cool Completely
Once baked, cool the bread in the pan on a rack for about 20 minutes. Then, lift it by the parchment sling and transfer to the rack to cool entirely before slicing. This step prevents crumbling and lets the flavors set fully for the best taste and texture.
How to Serve Rhubarb Bread Recipe
Garnishes
To brighten up your serving, try a light dusting of powdered sugar or a dollop of whipped cream. A smear of softened butter is classic and melts into the warm bread beautifully. For a grown-up twist, a drizzle of honey or a sprinkle of chopped nuts on top can add extra texture.
Side Dishes
This rhubarb bread pairs wonderfully with fresh fruit salads, a cup of hot tea, or a creamy latte. For a brunch spread, it’s perfect alongside scrambled eggs or yogurt parfaits, providing a sweet counterpoint to more savory dishes.
Creative Ways to Present
Try slicing and toasting the rhubarb bread for added crunch, then top with cream cheese and a thin slice of fresh rhubarb or jam. You could also cube the bread and use it as a base for bread pudding or French toast casserole, giving new life to any leftovers.
Make Ahead and Storage
Storing Leftovers
Wrap your bread tightly in plastic wrap or place it in an airtight container to keep it moist. Stored this way, your bread will stay fresh for 3 to 4 days at room temperature, ready to enjoy without losing its tender crumb or vibrant flavors.
Freezing
If you want to extend the life of your rhubarb bread, freezing is an excellent option. Wrap the loaf or individual slices well in plastic wrap and then foil to prevent freezer burn. You can keep it frozen for up to 3 months, pulling out slices as needed for a quick, flavorful treat.
Reheating
To bring your stored bread back to life, warm slices gently in a toaster or microwave. A quick 15-20 seconds in the microwave or a light toast will revive that soft, buttery texture and sweetness, making it taste freshly baked all over again.
FAQs
Can I substitute frozen rhubarb in this Rhubarb Bread Recipe?
Absolutely! Just thaw and drain the rhubarb well to avoid excess moisture, which can affect the bread’s texture. Frozen rhubarb retains much of the tart flavor and works nicely in the batter.
What if I don’t have buttermilk on hand?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using; it delivers a similar tang and acidity crucial for the bread’s tenderness.
Can I add nuts or other mix-ins to the bread?
Yes, if you love a bit of crunch, fold in ½ cup of chopped walnuts or pecans along with the rhubarb. It adds texture and a nutty flavor that complements the fruit beautifully.
How do I know when the bread is fully baked?
The best test is the toothpick: insert it into the center, and if it comes out clean or with just a few moist crumbs, it’s done. The top should be golden and the sides pulling slightly away from the pan as signs of doneness.
Can I make this bread in muffin tins?
Yes! Adjust baking time to about 20-25 minutes and fill muffin cups about two-thirds full. It’s a fun way to serve individual portions for parties or lunches.
Final Thoughts
Baking this Rhubarb Bread Recipe is like inviting a little slice of sunshine into your kitchen. Its refreshing tang combined with warm spices and a soft, moist crumb makes it a treasured favorite for any day of the year. Once you try it, you’ll be reaching for fresh rhubarb more often—so go ahead, bake a loaf, share it with friends or savor it all yourself!
Print
Rhubarb Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
This delightful Rhubarb Bread recipe offers a tender, moist loaf bursting with tangy rhubarb and warm cinnamon-orange flavors. Perfect as a breakfast treat or an afternoon snack, this quick bread combines fresh rhubarb, a hint of citrus zest, and a cinnamon-sugar topping for an enticingly sweet and tart experience.
Ingredients
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 1 tablespoon loosely packed fresh orange zest
Additional Ingredients
- 2¼ cups chopped rhubarb (½” pieces), divided
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Prepare Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray and line it with a parchment paper sling for easy removal. Chop the rhubarb and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until the mixture is smooth and evenly combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, kosher salt, and orange zest to evenly distribute all the dry ingredients.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the bread tender.
- Incorporate Rhubarb: Fold in 2 cups of the chopped rhubarb gently to distribute it evenly throughout the batter.
- Assemble in Pan: Transfer the batter to the prepared loaf pan and spread into an even layer. Distribute the remaining ¼ cup chopped rhubarb on top, pressing lightly so it rests evenly but is not completely covered.
- Make Cinnamon-Sugar Sprinkle: In a small cup, mix 1 tablespoon sugar with ¼ teaspoon cinnamon, then sprinkle evenly over the top of the batter.
- Bake: Bake in the preheated 350°F oven for 65-70 minutes, or until the center is firm and a toothpick inserted comes out clean. Be careful not to underbake, ensuring the bread is cooked through but still moist.
- Cool: Allow the bread to cool in the pan on a cooling rack for 20 minutes. Then lift the bread out using the parchment sling and cool completely before slicing and serving.
Notes
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
- Ensure rhubarb pieces are roughly ½-inch for ideal texture and distribution.
- Do not overmix the batter to maintain a tender crumb in the bread.
- Use a light-colored metal loaf pan for even baking; dark pans can overbrown the crust.
- Allow the bread to cool completely for best slicing and flavor development.
