Irresistible Rhubarb Bread Everyone Craves in Just 1 Bite

Oh, rhubarb bread – that glorious balance of tart and sweet that makes your taste buds dance! I still remember the first time I baked it, nervously eyeing those pink stalks and wondering if they’d really work in bread. Trust me, they do. This rhubarb bread recipe turns those tangy stalks into something magical – moist, slightly crumbly, and packed with flavor that makes you reach for just one more slice.

My neighbor Mrs. Henderson shared this recipe with me years ago when my rhubarb plant went wild. “Child,” she said, handing me a still-warm slice, “this is what you do with the extras.” Now it’s my go-to when spring rolls around and my garden starts overflowing. The sugar tames the rhubarb’s bite just enough, while the vanilla adds this cozy warmth that makes the whole kitchen smell like happiness.

Rhubarb Bread - detail 1

Why You’ll Love This Rhubarb Bread

Oh, where do I even start? This rhubarb bread is one of those recipes that just checks all the boxes. First off, that moist crumb – it practically melts in your mouth. And the flavor? Perfectly balanced between the rhubarb’s natural tartness and just enough sweetness to make it irresistible.

Here’s why it’s become my absolute favorite:

  • So easy to make – just one bowl and simple ingredients you probably have already
  • That perfect sweet-tart combo that keeps you coming back for “just one more slice”
  • Versatile as can be – equally great for breakfast with coffee or as an afternoon pick-me-up
  • Freezer-friendly – I always make extra to stash away for later (if it lasts that long!)

Honestly, it’s the kind of recipe that makes people ask for seconds… and then beg for the recipe. Just warning you!

Ingredients for Rhubarb Bread

Here’s what you’ll need to make this magical rhubarb bread – simple ingredients that come together in the most delicious way. I’ve made this so many times I could probably recite the list in my sleep, but I still double-check everything before starting. Trust me, it’s worth measuring carefully!

  • 1 1/2 cups chopped rhubarb – fresh is best, cut into 1/2-inch pieces (about 3-4 stalks)
  • 1 cup sugar – I use regular white sugar, but you can adjust based on how tart your rhubarb is
  • 1/2 cup vegetable oil – keeps the bread super moist
  • 1 large egg – at room temperature if you remember to take it out early
  • 1 teaspoon vanilla extract – the good stuff makes a difference here
  • 2 cups all-purpose flour – spoon and level it, don’t scoop!
  • 1 teaspoon baking soda – check that it’s fresh for best rise
  • 1/2 teaspoon salt – just enough to balance the sweetness
  • 1/2 cup chopped nuts (optional) – walnuts or pecans are my favorites, but leave them out if you prefer

See? Nothing fancy – just good, honest ingredients that transform into something truly special. Now let’s get mixing!

How to Make Rhubarb Bread

Alright, let’s get baking! This rhubarb bread comes together so easily – just follow these simple steps and you’ll have a gorgeous loaf in no time. I’ve made this recipe dozens of times, and the key is taking it step by step without rushing. Here’s exactly how I do it:

Rhubarb Bread - detail 2

Preparing the Batter

First things first – grab your biggest mixing bowl. I like to start with the wet ingredients because that rhubarb needs some time to mingle with the sugar. Toss in your chopped rhubarb, sugar, oil, egg, and vanilla. Now here’s my secret: stir just until combined, then let it sit for 5 minutes. This little rest helps the sugar draw out some of the rhubarb’s juices, making the bread extra moist.

While that’s resting, whisk together your dry ingredients in another bowl – flour, baking soda, and salt. When you’re ready, gently fold the dry mixture into the wet ingredients. And when I say gently, I mean it! Overmixing is the enemy of tender bread. A few flour streaks are fine – they’ll disappear with the final folds. If you’re adding nuts, now’s the time to stir them in too.

Baking the Rhubarb Bread

While you were mixing, your oven should have been preheating to 350°F (175°C). Don’t skip this step! Grease your loaf pan well – I like to use butter and a light dusting of flour, or you can line it with parchment paper for super easy removal.

Pour that beautiful pink-speckled batter into your prepared pan and smooth the top. Pop it in the oven and set your timer for 60 minutes, but start checking at 55 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter).

Here’s the hardest part – you’ve got to let it cool completely in the pan before slicing. I know, I know, the smell is intoxicating, but trust me, waiting means perfect slices that won’t crumble. About 30 minutes should do it before transferring to a wire rack.

Tips for Perfect Rhubarb Bread

After countless batches of this rh, I’ve picked up some crucial tricks to guarantee your rhubarb bread turns out just right every time.

  • Adjust sugar – If your rh is especially tart, increase sugar by 1/4 cup. If it’ less tart, reduce sugar by 1/4 cup.
  • Use fresh rh – Fresh rh gives the best texture and flavor. Avoid frozen rh as it exudes too much moisture.
  • Check doneness – The bread is done when a toothpick inserted comes out clean (no wet batter).
  • Use room temperature – Ensure all ingredients are at room temperature for even mixing.

Ingredient Substitutions & Notes

Don’t stress if you’re missing an ingredient – this rhubarb bread is pretty forgiving! Here are my favorite swaps and tips from years of tweaking this recipe:

  • Oil substitute: Applesauce works beautifully in place of oil (use equal amounts) for a lighter version – just know the texture will be slightly denser
  • Nut alternatives: Try sunflower seeds or leave them out entirely – the bread is delicious either way
  • Flour options: I’ve successfully used half whole wheat flour when I want a heartier loaf
  • Storage secret: Keep it fresh by wrapping cooled bread tightly in plastic wrap – it stays moist for 3 days at room temperature
  • Freezing tip: Slice before freezing so you can grab just what you need – thaw at room temperature or pop in the toaster

The beauty of this recipe is how adaptable it is – just don’t skimp on the rhubarb! That’s the star of the show.

Serving Suggestions for Rhubarb Bread

Oh, the possibilities! This rhubarb bread shines all on its own, but I love dressing it up too. My absolute favorite? A thick smear of salted butter on a still-warm slice – it melts into those little rhubarb pockets perfectly. For breakfast, try it with cream cheese or a dollop of Greek yogurt. And don’t even get me started about how amazing it is with a cup of Earl Grey tea in the afternoon!

For special occasions, I’ll sometimes toast slices and top them with whipped cream and extra chopped rhubarb. But honestly? Most days I just grab a slice straight from the loaf – no embellishments needed when it’s this good.

Storing and Reheating Rhubarb Bread

Here’s the deal – this rhubarb bread never lasts long in my house, but when it does (miracle of miracles!), I’ve learned exactly how to keep it fresh. Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Want to freeze it? Slice first, wrap slices individually in plastic, then tuck them in a freezer bag – perfect for grabbing single servings later. To revive it, just pop a slice in the toaster for a minute or microwave for 15-20 seconds. The smell alone will make your kitchen feel like a cozy bakery all over again!

Rhubarb Bread Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious slice (based on my exact recipe). Remember, these numbers can change if you tweak ingredients – less sugar or different nuts will shift things. Per slice (about 1/12th of the loaf), you’re looking at roughly:

  • 180 calories – perfect for that mid-morning snack
  • 8g fat – mostly from the vegetable oil and nuts
  • 25g carbs – with about 12g coming from sugars
  • 3g protein – little boost to keep you going

Not bad for something that tastes this indulgent, right? Of course, my philosophy is – if you’re eating rhubarb, you’re already winning!

FAQs About Rhubarb Bread

I get asked about this rhubarb bread recipe all the time – here are the questions that pop up most often from friends and readers:

Can I use frozen rhubarb?
Technically yes, but fresh is way better! Frozen rhubarb releases too much liquid when thawed, making your bread soggy. If you must use frozen, thaw completely and pat dry with paper towels first.

How can I reduce the sugar?
You can cut the sugar to 3/4 cup if your rhubarb is mild, but don’t go lower – the tartness needs balancing. For a healthier twist, try substituting half the sugar with honey or maple syrup.

Why did my bread sink in the middle?
Ah, the dreaded sink! Usually means your baking soda was old or you overmixed the batter. Always test your leavener by mixing a bit with vinegar – it should bubble vigorously.

Can I make muffins instead?
Absolutely! Fill greased muffin cups 2/3 full and bake at 375°F for 20-25 minutes. Perfect for portion control (not that I ever stop at just one!).

Try this recipe and share your results – I’d love to hear how your rhubarb bread turns out!

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Rhubarb Bread

Irresistible Rhubarb Bread Everyone Craves in Just 1 Bite


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  • Author: Anna
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

A moist and flavorful bread made with fresh rhubarb, perfect for breakfast or a snack.


Ingredients

Scale
  • 1 1/2 cups chopped rhubarb
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf pan.
  2. In a bowl, mix rhubarb, sugar, oil, egg, and vanilla.
  3. In another bowl, combine flour, baking soda, and salt.
  4. Add dry ingredients to the wet mixture and stir until just combined.
  5. Fold in nuts if using.
  6. Pour batter into the prepared pan.
  7. Bake for 60 minutes60 minutes or until a toothpick comes out clean.
  8. Cool before slicing.

Notes

  • Use fresh rhubarb for best results.
  • Adjust sugar based on rhubarb tartness.
  • Store in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

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