This Rhubarb Bread is a moist, flavorful loaf packed with tart, juicy rhubarb and a perfectly balanced sweetness. It’s ideal for breakfast, brunch, or an afternoon tea treat, offering comfort in every slice.

The bread bakes tender with a crackly cinnamon-sugar topping that adds a delightful texture.

Each bite combines the subtle tang of rhubarb with warm, sweet notes, making it a simple yet irresistible homemade loaf.

Why You’ll Love This Recipe

Moist and Tender: Soft crumb with every slice.
Balanced Flavor: Sweet, tangy, and subtly spiced.
Simple Ingredients: Uses pantry staples and fresh rhubarb.
Customizable: Add nuts or extra spices for your preference.
Comforting Treat: Perfect for breakfast, brunch, or tea time.

Kitchen Tools You’ll Need

9×5 Inch Loaf Pan: for baking the bread evenly
Large Mixing Bowls: for wet and dry ingredients
Whisk or Fork: for combining ingredients
Rubber Spatula: for folding and smoothing batter
Measuring Cups and Spoons: for precise ingredient measurements
Cooling Rack: for cooling the loaf before slicing

Rhubarb Bread Ingredients

Bread Batter

Brown Sugar: 1½ cups packed
Vegetable Oil: ⅔ cup
Egg: 1 large
Vanilla Extract: 1 teaspoon
All-Purpose Flour: 3 cups
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Buttermilk or Milk plus Lemon Juice/Vinegar: 1 cup
Fresh Rhubarb: 2 cups, chopped into ½-inch pieces

Optional Add-Ins

Chopped Walnuts or Pecans: ½ cup
Ground Cinnamon: ½ teaspoon

Cinnamon-Sugar Topping

Brown Sugar: ¼ cup
Ground Cinnamon: ½ teaspoon
Melted Butter: 1 tablespoon

Spotlight on Key Ingredients

Rhubarb:
• Texture: Juicy and slightly firm after baking
• Flavor: Tart and refreshing, balances the sweetness
Brown Sugar:
• Texture: Adds moisture and tenderness
• Flavor: Deep, caramel-like sweetness

Buttermilk:
• Texture: Keeps the bread soft and light
• Flavor: Slight tang complements the rhubarb
Cinnamon (Optional):
• Texture: Fine and slightly granular
• Flavor: Warm spice that enhances the overall taste
Nuts (Optional):
• Texture: Adds crunch and contrast
• Flavor: Nutty richness pairs well with rhubarb

Ingredient Substitutions for Different Needs

Vegetable Oil: Use melted coconut oil or canola oil.
Buttermilk: Substitute with milk plus 1 tablespoon lemon juice or vinegar.
All-Purpose Flour: Use gluten-free flour blend for GF version.
Nuts: Swap walnuts for pecans or omit for nut-free.
Brown Sugar: Can use coconut sugar or white sugar if preferred.

Rhubarb bread

This moist and flavorful rhubarb bread is packed with tart, juicy rhubarb and perfectly balanced sweetness a comforting treat for breakfast, brunch, or an afternoon with tea. It bakes up tender with a crackly cinnamon‑sugar topping that makes every slice irresistible.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 9

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method

Ingredients

Bread Batter

1½ cups packed brown sugar
⅔ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3 cups all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or milk plus 1 tablespoon lemon juice/vinegar
2 cups fresh rhubarb chopped into ½‑inch pieces

Optional Add‑Ins

½ cup chopped walnuts or pecans
½ teaspoon ground cinnamon
Cinnamon‑Sugar Topping
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon melted butter

Equipment

9×5 inch loaf pan
Large mixing bowls
Whisk or Fork
Rubber spatula
Measuring cups and spoons
Cooling rack

Method

Preheat the oven to 325°F (160°C). Grease a 9×5‑inch loaf pan and In a large bowl whisk together the brown sugar, vegetable oil, egg, and vanilla until smooth.
In another bowl whisk together the flour, baking soda, salt, and cinnamon (if using).

Add the dry ingredients to the wet mixture alternately with the buttermilk, stirring gently until just combined.
Fold in the chopped rhubarb, and add nuts if using, mixing until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
In a small bowl, combine brown sugar, cinnamon, and melted butter for the topping; sprinkle evenly over the batter.
Bake for 60–70 minutes.
Until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Nutrition Information

Nutrient	Amount
Calories	200
Carbs	32g
Protein	3g
Fat	9g
Fiber	2g
Sugar	18g
Sodium	160mg

Common Mistakes to Avoid

Overmixing Batter: Can make the bread dense.
Using Large Rhubarb Pieces: Chop uniformly for even baking.
Skipping Cinnamon-Sugar Topping: It adds texture and flavor.
Overbaking: Bread can dry out if baked too long.
Not Cooling Before Slicing: Bread may crumble if sliced warm.

Cooking Tips and Tricks

Gently Fold Ingredients: Prevents overmixing and keeps the bread tender.

Check Doneness with Toothpick: Ensures bread is fully baked but not overdone.
Use Fresh Rhubarb: For optimal flavor and texture.
Toast Nuts Slightly: Enhances nutty flavor if using.
Let Topping Brown Slightly: Adds extra crunch and sweetness.

Delicious Variations You Should Not Miss

This rhubarb bread adapts easily with extra flavors or add-ins for a personalized loaf.

Rhubarb-Strawberry Bread: Mix equal parts chopped strawberries.
Coconut Rhubarb Bread: Add ½ cup shredded coconut to batter.
Spiced Version: Add nutmeg and allspice with cinnamon.
Gluten-Free Version: Substitute with a gluten-free flour blend.
Chocolate Chip Rhubarb Bread: Fold in ½ cup chocolate chips.
Nut-Free Version: Omit nuts and add extra fruit for texture.

Try More Breakfast Bread Recipes

Best Make-Ahead and Storage Tips

Wrap Loaf Tightly: Keeps bread moist for 3–4 days at room temperature.

Refrigerate for Longer Storage: Up to 1 week in airtight container.
Freeze Portions: Wrap in plastic and foil for up to 3 months.
Slice Before Freezing: Makes serving individual portions easy.
Rewarm Slices: Toast or microwave briefly for fresh-baked taste.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, thaw and drain excess moisture before adding to the batter.
Can I make this bread vegan?
Substitute egg with flax egg and use plant-based milk.
Why is my bread dense?
Overmixing the batter or using too much flour can cause density.

Can I use white sugar instead of brown sugar?
Yes, but the flavor will be slightly less rich and caramel-like.
Can I double this recipe?
Yes, bake in two pans or adjust baking time for a larger loaf.
Do I have to use the cinnamon-sugar topping?
No, but it adds a crunchy, flavorful finish.

Can I add other fruits?
Yes, strawberries or apples pair nicely with rhubarb.
Why did my bread crack on top?
It’s normal; slight cracking is typical with quick breads.
How do I keep rhubarb from sinking?
Coat pieces lightly in flour before folding into batter.

What’s the best way to slice this bread?
Use a serrated knife and cut after the bread has fully cooled.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.