If you’re looking for a way to celebrate spring in the most delicious fashion, this Rhubarb Bread recipe is the answer! This moist, tender buttermilk quick bread is brimming with juicy chunks of fresh rhubarb, sweetened just enough to balance its natural tartness and enhanced with a whisper of vanilla. It’s the kind of comforting, homemade goodness that makes you close your eyes after the first bite.
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What is Rhubarb Bread?
Rhubarb bread is a quick bread—meaning no yeast or rising time required—made with buttermilk, flour, and a generous helping of diced rhubarb. It’s soft, lightly sweet, and just a little tangy. Think banana bread’s sassier spring cousin! Baked in a standard loaf pan, it’s perfect for brunches, snacks, or an afternoon treat with a cup of tea.
Why You’ll Love This Rhubarb Bread
Oh, let me count the ways!
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Perfectly balanced – The sweet and tart notes dance together in every bite.
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Super moist – Buttermilk and oil ensure a rich, tender crumb.
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Easy to make – No mixer required. Just a couple bowls and a whisk.
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Versatile – Serve it for brunch, dessert, or sneak a slice for breakfast (you won’t be the only one!).
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Seasonal joy – Rhubarb shines in spring, and this bread is the ultimate way to make the most of it.
What Does Rhubarb Bread Taste Like?
Imagine a lightly sweet vanilla cake with pops of juicy rhubarb in every bite. The rhubarb softens while baking, creating little pockets of fruity tartness that burst in your mouth. The sugar sprinkled on top adds a slight crunch to the crust, and the hint of vanilla wraps it all together in a cozy, nostalgic flavor. It’s not too sweet—just right.
Benefits of This Recipe
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Quick and easy – 15 minutes of prep, then let the oven do the work.
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No fancy ingredients – Most items are probably already in your pantry.
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Make ahead – It stores beautifully, making it perfect for gifting or freezing.
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Crowd pleaser – Ideal for spring gatherings, Mother’s Day brunches, or afternoon tea.
Ingredients You’ll Need
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2 cups diced fresh rhubarb
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1 large egg
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1 cup buttermilk
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½ cup vegetable oil
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1 cup sugar + 1 tablespoon for sprinkling
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2 teaspoons vanilla extract
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1 tablespoon baking powder
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½ teaspoon salt
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2 cups all-purpose flour
Kitchen Tools You’ll Need
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9×5 standard loaf pan
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Mixing bowls
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Whisk
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Spatula
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Parchment paper (recommended for easy removal)
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Toothpick (for doneness test)
Ingredient Swaps and Additions
I promised you versatile, and here’s proof!
Swaps:
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Buttermilk – Use a mix of milk and lemon juice (1 cup milk + 1 tbsp lemon juice, let sit 5 min).
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Vegetable oil – Try melted coconut oil or light olive oil for a different flavor.
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All-purpose flour – Can be subbed with whole wheat flour for a heartier texture.
Additions:
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Chopped nuts – Walnuts or pecans add a delightful crunch.
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Orange or lemon zest – Adds a bright citrus note.
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Cinnamon or cardamom – A dash will cozy up the flavor.
How to Make Rhubarb Bread – Step-by-Step
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Preheat your oven to 350°F (175°C). Spray and line your loaf pan with parchment for easy removal.
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Prep your rhubarb – Wash and dice into small pieces. Set aside.
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In a large mixing bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until smooth.
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Add baking powder and salt, then gently stir in the flour. Don’t overmix!
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Fold in the rhubarb until just combined.
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Pour the batter into your prepared pan and smooth out the top.
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Sprinkle 1 tablespoon of sugar over the surface for that delightful crust.
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Bake for 60–65 minutes, or until a toothpick comes out clean (wet crumbs okay).
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Cool in pan for 15 minutes, then lift out with parchment and let cool completely on a rack.
Pro tip: If the bread browns too fast on top, tent it with foil for the last 10 minutes.
What to Serve with Rhubarb Bread
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A dollop of whipped cream or a scoop of vanilla ice cream
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Warm with butter for breakfast
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Tea or coffee for the ultimate cozy moment
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Paired with a fruit compote or a spoonful of yogurt
Tips for Perfect Rhubarb Bread
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Use fresh rhubarb for best flavor and texture. Frozen works too—just thaw and drain first.
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Don’t overmix the batter, or the bread can become dense.
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Bake it fully – Wet crumbs are okay, but raw batter isn’t. Test the center with a toothpick.
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Line your loaf pan with parchment—it’s a small step that makes a big difference.
How to Store Rhubarb Bread
Room Temperature:
Wrap in plastic or foil and store up to 3 days.
Refrigerator:
Store in an airtight container for up to 5 days.
Freezer:
Wrap tightly in plastic and foil, and freeze for up to 3 months. Slice before freezing for grab-and-go pieces!
Frequently Asked Questions
Can I Bake This with Frozen Rhubarb?
Yes, you totally can! Just make sure to thaw it completely and blot dry with a paper towel before mixing it into your batter. This helps prevent the bread from becoming too wet.
Do I Have to Peel Rhubarb First?
No peeling necessary! Just trim the ends and dice the rhubarb. The skin softens as it bakes and adds that gorgeous pop of color to your loaf.
Can I Turn This into Muffins?
Absolutely! This batter makes lovely muffins. Spoon it into lined muffin tins and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
Is This Bread Sweet or More on the Savory Side?
This bread is lightly sweet, with a lovely tart balance from the rhubarb. It’s not a sugar bomb, but it’s definitely satisfying—perfect for breakfast or dessert!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’re good to go!
Can I Add a Glaze on Top?
Yes, and it’s divine! Try a simple vanilla glaze (powdered sugar + a splash of milk and vanilla) drizzled over the cooled loaf for extra sweetness.
Can I Reduce the Sugar?
You sure can! Feel free to reduce the sugar by ¼ cup if you prefer a less sweet loaf. It will still be moist and flavorful thanks to the rhubarb and vanilla.
Can I Use Whole Wheat Flour?
Yes! You can substitute up to half the all-purpose flour with whole wheat flour. Just note it may give a slightly denser texture, but still delicious.
How Should I Store Leftovers?
Wrap your loaf in foil or plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate or freeze slices in airtight containers.
Final Thoughts
This rhubarb bread is anything but boring!! It’s bright, moist, and the kind of loaf that makes you want to bake it again before the first one’s even gone. Whether you’re new to baking with rhubarb or a longtime fan, this recipe is a cozy, flavorful way to honor the season.
Looking for more rhubarb goodness? I’ve got you covered:
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Strawberry Rhubarb Pie with Crumb Topping – a match made in heaven!
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Rhubarb Muffins with Greek Yogurt – light, fluffy, and perfect for breakfast.
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Easy Rhubarb Crisp – a cozy, no-fuss dessert you’ll make on repeat.
Let’s Bake Together!
Have you tried this rhubarb bread? I’d love to see it!
Tag me on Pinterest at @recipesbysylvia and share your photos. It truly makes my day to hear from you and see your kitchen creations come to life.
Happy baking, my friend! Here’s to slices of spring joy, one tender, tangy bite at a time.
Print
7 Delicious Rhubarb Bread Confessions for Springtime Enjoyment
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This moist and tender Rhubarb Bread is a celebration of spring in loaf form! Packed with tart, juicy rhubarb and lightly sweetened with a hint of vanilla, it’s the perfect balance of sweet and tangy. A sugar-sprinkled top gives it a little crunch, while buttermilk keeps every bite soft and rich. Easy, comforting, and absolutely delicious—this is one of those bakes that disappears way too quickly!
Ingredients
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2 cups diced fresh rhubarb
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1 large egg
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1 cup buttermilk
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½ cup vegetable oil
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1 cup granulated sugar
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1 tablespoon granulated sugar (for topping)
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2 teaspoons vanilla extract
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1 tablespoon baking powder
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½ teaspoon salt
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2 cups all-purpose flour
Instructions
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Preheat oven to 350°F (175°C). Spray and line a 9×5-inch loaf pan with parchment paper for easy removal.
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Wash and dice your rhubarb. Set aside.
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In a large mixing bowl, whisk together the egg, buttermilk, oil, sugar, and vanilla until smooth and well combined.
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Whisk in the baking powder and salt.
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Gently fold in the flour until just combined—don’t overmix!
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Fold in the diced rhubarb.
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Pour the batter into your prepared loaf pan and smooth the top.
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Sprinkle the tablespoon of sugar evenly over the surface.
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Bake for 60–65 minutes, or until the top is firm and a toothpick inserted near the center comes out with only moist crumbs (no wet batter).
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Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
Notes
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If your bread is browning too quickly, loosely tent it with foil during the last 10–15 minutes of baking.
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You can use frozen rhubarb—just thaw and blot dry before folding into the batter.
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For a fun twist, add orange zest, cinnamon, or chopped walnuts to the batter!
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Don’t skip the sugar topping—it adds the perfect little crunch!
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Equipment
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9×5-inch loaf pan
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Mixing bowls
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Whisk
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Spatula
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Parchment paper
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Cooling rack
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Toothpick (for testing doneness)
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- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292 kcal
- Sugar: 21 g
- Sodium: 152 mg
- Fat: 13 g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 41 g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 19mg
Keywords: rhubarb bread, spring baking, quick bread, rhubarb dessert, buttermilk bread, rhubarb recipe, Mother's Day, breakfast loaf