Description

This rhubarb bread recipe brings together the tangy brightness of fresh rhubarb and the comforting sweetness of a soft, moist loaf. With simple ingredients and an easy process, this is the perfect bake for spring or any time you’re craving a rustic, satisfying quick bread. A touch of cinnamon and a splash of vanilla add warmth and depth, while buttermilk creates an irresistibly tender crumb. Whether served for breakfast, brunch, or as a midday snack, this rhubarb bread is always a hit.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon (optional)
1 cup granulated sugar
2 large eggs
½ cup vegetable oil or melted butter
1 cup buttermilk or sour cream
1 tsp vanilla extract
1½ cups diced rhubarb

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat sugar, eggs, oil, and vanilla until smooth. Stir in buttermilk.
Combine wet and dry ingredients. Mix just until incorporated.
Fold in chopped rhubarb gently.
Pour batter into the pan and smooth the top.
Bake for 50–55 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Frozen rhubarb works well—just thaw and drain it thoroughly.

Try topping the batter with a sprinkle of coarse sugar or chopped walnuts before baking.

Store at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 loaf (10 slices)
Calories: 210