If you’ve been on the hunt for a flavorful, moist, and delightfully tangy quick bread, this Rhubarb Bread Recipe is going to become your new favorite. Combining the tartness of fresh rhubarb with warm cinnamon and bright orange zest creates a flavor profile that’s both vibrant and comforting. Every bite boasts a perfect balance of sweet and tang, wrapped in a tender crumb that practically melts in your mouth. Whether it’s for breakfast, an afternoon snack, or a cozy dessert, this bread promises to brighten your day with its unique and irresistible taste.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a special role in creating the perfect texture, flavor, and aroma of this Rhubarb Bread Recipe. From the tangy rhubarb to the warm spices, every component contributes something wonderful to the final loaf.
- 2¼ cups chopped rhubarb (½” pieces), divided: The star of the show, offering tartness and moisture that keeps the bread moist and fresh.
- 1 large egg: Acts as a binder to hold everything together and provide structure.
- 1 cup buttermilk: Adds a subtle tang and tender crumb while reacting with the baking powder for rise.
- ½ cup vegetable oil: Keeps the bread wonderfully moist and soft without overpowering the flavors.
- 1 cup sugar: Sweetens the bread just right, balancing the rhubarb’s natural tartness.
- 1 tablespoon pure vanilla extract: Brings a fragrant sweetness that deepens the flavor.
- 2 cups all-purpose flour: The foundation that gives the bread its structure and bite.
- 2 teaspoons baking powder: Helps the bread rise, making it light and fluffy.
- 1 teaspoon cinnamon: Adds warmth and spice that pairs beautifully with rhubarb.
- ½ teaspoon Morton kosher salt: Enhances the overall flavor and balances the sweetness.
- 1 tablespoon loosely packed fresh orange zest: Lifts the aroma with a citrusy brightness that wakes up your taste buds.
- 1 tablespoon sugar + ¼ teaspoon cinnamon: For a crunchy, fragrant topping that adds texture and visual appeal.
How to Make Rhubarb Bread Recipe
Step 1: Prepare Oven and Pan
Start by placing your oven rack in the middle position and preheating your oven to 350°F. Next, lightly spray a 9″x5″ loaf pan with non-stick spray and line it with parchment paper. This parchment sling will make removing the bread a breeze once it’s baked. While your oven heats up, chop your rhubarb into half-inch pieces and set it aside, ready to go.
Step 2: 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. This blend is the flavorful, moistened base that will hold all those delightful dry ingredients and rhubarb pieces together.
Step 3: Mix Dry Ingredients
In a separate medium bowl, combine the all-purpose flour, baking powder, cinnamon, kosher salt, and fresh orange zest. Whisk everything thoroughly so the rising agents and spices are evenly distributed, ensuring consistent flavor and rise in every bite.
Step 4: Combine Wet and Dry Ingredients
Pour the dry mixture into the wet ingredients and gently fold with a spatula. Be careful not to overmix here to preserve the soft, tender texture of the Rhubarb Bread Recipe. Just fold until the two mixtures are combined and no large pockets of flour remain.
Step 5: Incorporate Rhubarb
Now, fold in 2 cups of the chopped rhubarb, spreading those tangy pieces evenly throughout your batter. This step is key to ensuring every slice has delicious pockets of rhubarb, giving bursts of flavor and moisture.
Step 6: Assemble in Pan and Add Toppings
Transfer your batter to the prepared loaf pan and spread it out into a level layer. Scatter the remaining ¼ cup rhubarb chunks over the top, pressing them lightly so they nestle just onto the surface. Then, mix together 1 tablespoon sugar with ¼ teaspoon cinnamon and sprinkle this cinnamony sugar over the top. This little finishing touch adds a sweet crunch and lovely aroma after baking.
Step 7: Bake and Cool
Place the loaf pan in your preheated oven and bake for 65 to 70 minutes. The bread is done when it feels firm in the center and a toothpick inserted comes out clean. Don’t rush this step, as underbaking can lead to a gummy texture, while perfect baking will yield a moist yet fully set crumb. Once baked, cool the bread in the pan for 20 minutes, then use the parchment sling to lift it out and cool completely on a rack. This cooling process lets the flavors settle and makes for easier slicing.
How to Serve Rhubarb Bread Recipe
Garnishes
This bread shines on its own, but you can add a pat of butter or a light cream cheese spread for breakfast or brunch. Fresh berries or a dusting of powdered sugar also complement the citrusy, spicy notes beautifully. Whipped cream or yogurt on the side works perfectly if you’re serving it as a dessert.
Side Dishes
Pair this Rhubarb Bread Recipe with hot tea or coffee for a cozy afternoon treat. It also goes wonderfully with savory breakfasts, like scrambled eggs or crispy bacon, balancing out salty and spicy flavors with its sweet-tart profile.
Creative Ways to Present
Why not slice the bread, toast it lightly, and drizzle with honey or maple syrup? You can even make a bread pudding using leftover slices or cube it and toss with fresh fruit and yogurt for an elegant parfait. This bread is impressively versatile, and its beautiful color and aroma will catch everyone’s eye.
Make Ahead and Storage
Storing Leftovers
Your Rhubarb Bread Recipe can be stored at room temperature, wrapped tightly in plastic wrap or kept in an airtight container, for up to 3 days. This preserves the bread’s moistness while preventing it from drying out.
Freezing
If you want to enjoy this bread later, wrap it firmly in plastic wrap and then foil, or place it in a freezer bag for up to 3 months. Thaw it overnight in the fridge or at room temperature before serving to retain its fresh-baked taste and texture.
Reheating
For that freshly baked warmth, reheat slices in a toaster oven or regular oven at 325°F for 5 to 10 minutes. Avoid microwaving too long as it can make the bread rubbery. A gentle warm-up enhances the flavors and brings back the soft, tender crumb you fell in love with.
FAQs
Can I substitute frozen rhubarb in this Rhubarb Bread Recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it well to remove excess moisture. This prevents the batter from becoming too wet and keeps the bread texture just right.
What kind of pan works best for baking this bread?
A light-colored metal 9″x5″ loaf pan is ideal as it promotes even baking and a nicely browned crust. Dark pans can brown the bread too quickly, potentially causing a crust that’s too thick.
Is buttermilk essential, or can I replace it?
Buttermilk adds a subtle tang and reacts with baking powder for a light crumb, but you can substitute with regular milk plus a tablespoon of lemon juice or vinegar to mimic its acidity. Let it stand for 5 minutes before using.
How can I make this bread more sweet or less sweet?
You can adjust the sugar amount easily. For more sweetness, add up to ¼ cup more sugar; for less, reduce by the same amount. Just keep in mind that rhubarb is naturally tart, so balancing sugar helps achieve the perfect flavor.
Can I add nuts or other fruits to this Rhubarb Bread Recipe?
Absolutely! Chopped walnuts or pecans add a lovely crunch, and dried cranberries or raisins complement the tart rhubarb beautifully. Just fold them in when incorporating the rhubarb into the batter.
Final Thoughts
This Rhubarb Bread Recipe is one of those treasures you’ll return to again and again, whether to savor a cozy moment alone or to share with friends and family. Its unique blend of tangy rhubarb, warm spices, and bright citrus zest creates a flavor that’s truly special. Give it a try, and I promise it will become a beloved staple in your baking repertoire.
Print
Rhubarb Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65-70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Rhubarb Bread Recipe offers a moist, tender quick bread bursting with fresh rhubarb flavor, highlighted by warm cinnamon and bright orange zest. Perfect for breakfast or a snack, it features a subtle cinnamon-sugar topping and mouthwatering pockets of rhubarb throughout. Easy to prepare and baked to golden perfection, this bread brings a delightful tart and sweet balance to your table.
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
Fruit
- 2¼ cups chopped rhubarb (½” pieces), divided
Topping
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Prepare Oven and Pan: Place the oven rack in the middle position and preheat your oven to 350°F. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray and line it with a sling of parchment paper to ensure easy bread removal after baking. Chop the rhubarb into ½ inch pieces 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 separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, and fresh orange zest so all dry ingredients are well distributed.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold using a spatula until just combined. Avoid overmixing to keep the bread tender.
- Incorporate Rhubarb: Fold in 2 cups of the chopped rhubarb carefully to evenly distribute throughout the batter without crushing.
- Assemble in Pan: Transfer the batter into the prepared loaf pan, spreading it out into an even layer. Arrange the remaining ¼ cup of chopped rhubarb over the top, lightly pressing it into the batter so it sits evenly but remains visible.
- Make Cinnamon-Sugar Sprinkle: In a small cup, stir together 1 tablespoon sugar and ¼ teaspoon cinnamon, then sprinkle this mixture evenly over the top of the batter in the pan to create a sweet, spiced crust when baked.
- Bake: Place the loaf pan in the preheated oven and bake for 65-70 minutes, or until the center feels firm to the touch and a toothpick inserted into the middle comes out clean. Be careful not to underbake to ensure the bread is cooked through but stays moist.
- Cool: Remove the bread from the oven and let it cool in the pan on a cooling rack for 20 minutes. Use the parchment sling to lift the bread out of the pan and let it cool completely on the rack before slicing and serving.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- Use light-colored metal loaf pans to ensure even baking without over-browning the edges.
- Fresh rhubarb is best for this recipe, but frozen rhubarb can be used if fully thawed and drained to avoid excess moisture.
- The cinnamon-sugar topping adds a lovely texture and flavor contrast; don’t skip this step.
- If parchment paper is unavailable, grease the pan thoroughly but the parchment sling makes removal easier.
- Allow the bread to cool completely before slicing to get the cleanest cuts.
