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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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

  • 9x5 inch loaf pan
  • Large mixing bowls
  • Whisk or Fork
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. 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.
  2. In another bowl whisk together the flour, baking soda, salt, and cinnamon (if using).
  3. Add the dry ingredients to the wet mixture alternately with the buttermilk, stirring gently until just combined.
  4. Fold in the chopped rhubarb, and add nuts if using, mixing until evenly distributed.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. In a small bowl, combine brown sugar, cinnamon, and melted butter for the topping; sprinkle evenly over the batter.
  7. Bake for 60–70 minutes.
  8. Until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely before slicing.