Rhubarb Bread
“This rhubarb bread is a very moist quick bread best suited for breakfast or tea time. After baking, let loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completely—preferably overnight—before slicing.” —The Ram in the Thicket, Wilton, New Hampshire
For more rhubarb dishes, see our “Best Rhubarb Recipes” page!
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Ingredients
Instructions
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture. Fold in rhubarb and ½ cup of nuts. Pour into prepared pan.
Combine granulated sugar, butter, and cinnamon until crumbly. Add remaining ¼ cup of nuts and sprinkle topping over batter in pan. Smooth the top, lightly pushing in the topping. Bake for about 1 hour or until done.
Yield:
Preparation Method
Category
Course
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Reader Comments
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9x5 plus mini loaf pan
I used 2 cups of fresh rhubard, and it fit into a 9x5 loaf pan plus a 5x3 mini loaf pan. I also added 1/2 tsp cinnamon to the batter. It took 1 hr 8 mins to bake the mini loaf, 1 hr 28 mins to bake the regular loaf. Delicious! Next time I will cut the topping in half, maybe even less. The bread part is so good I don't think it needs much on top.
Wonderful Bread!
This is the first time I have made Rhubarb Bread and a very good experience it was. A very moist and flavourful bread. Everyone enjoyed it and I have a feeling I shall be making many more. This is a nice easy recipe and I think I would like to try this with maybe dried fruit. Thank you for sharing this recipe.
A-M-A-Z-I-N-G
Other than a miserable taste memory from earlier in life (stringy strawberry rhubarb pie) I had refused to try rhubarb ever again. . . until I thought to myself . . . it's spring . . . 40+ years have passed . . . what the heck . . . let's give it a try.
I'm just going to say again . . . A-M-A-Z-I-N-G. Moist like a cake. Using the "spray for baked goods", the bread rose like a mushroom, complete with crispy, crunchy yummy-ness on top. The only suggestion is to press the topping FIRMLY into the batter. I didn't apply enough pressure and the topping crumbles off . . . onto my plate . . . or bottom of the pan . . . NOT sad.
I would HIGHLY recommend making this recipe, especially now that rhubarb is fresh from the farmer's stand/market. (Guess I'll have to grow some next year.) In the meantime, I'll buy a bunch of rhubarb now and freeze. Absolutely going to make Rhubarb Bread for Christmas gifts . . . complete with the nutritional values of rhubarb.
re: Rhubarb Bread (seeking dairy-free guidance)
I really like the looks of the recipe, and I like my rhubarb when I can get it.
I was recently diagnosed with a milk allergy (something that apparently developed in the past decade or so), so no longer may I have milk, buttermilk, butter, whey, cheese, etc. Do you have any suggestions on making this without the dairy ingredients?
dairy subs in baking
Hi, Eugene. We’re sure you have done your homework about dairy alternatives now that you have been diagnosed with a milk allergy. You can sub with a milk alternative such as almond or soy for the buttermilk. Add 1 teaspoon of vinegar to a measuring cup and then add enough almond milk (or whatever sub you choose) to equal 1 cup.
Rhubarb breaf
Awesome bread recipe and very easy to make!!!! Thank you!
Yummy Rhubarb Bread
This recipe is delicious. I added another half tsp of cinnamon to the batter. There was enough batter from this recipe to use two cast iron loaf pans which I greased and floured. When adding the streusel/nut topping, I used a knife and swirled it into the batter a little before patting the top down. It took about an hour and 15 minutes in a convection oven. I also used about two cups of rhubarb because, well, it’s good! Made about four loaves this morning and gave some to neighbors. Especially good with a little butter smeared on it. Looking forward to the rest of the stalks of rhubarb to mature so I can make more to freeze. Thank you!
Rhubarb Bread
My husband made this and there are a couple of things that he mentioned: There was too much batter for the 9x5 pan and it bubbled over the edge. Also, the topping was excessive, which went all over the oven when the batter overflowed! The baking time was also very off - it probably should have been baked for 2 hours. Even after all that, though, the bread is delicious and is really more of a dessert cake! We still eat it for breakfast! LOL!
Thanks for your feedback,
Thanks for your feedback, Karen. We’re glad you did end up enjoying the bread.
Very moist. Topping did not
Very moist. Topping did not adhere to the bread, following off as you slice it. Next time, I will press the topping down n the batter.Would like more rhubarb in the bread...start with additional 1/2 cup.
rhubarb bread
Excellent bread super moist
rhubarb bread
want recipe
Other options?
What other veggies or fruit can be substituted in this recipe?
If you would prefer to try
If you would prefer to try another fruit or vegetable bread, may we suggest:
https://www.almanac.com/recipe/zucchini-bread
https://www.almanac.com/recipe/blueberry-quick-bread
https://www.almanac.com/recipe/glazed-lemon-coconut-loaf
Just joined. Gonna luv it.
Just joined.
Gonna luv it.
Looks good will try it.
Looks good will try it.
It really look good. This is
It really look good. This is my first year of growing rhubarb.
My rhubarb is growing like
My rhubarb is growing like crazy right now and I plan to try this recipe this weekend. The crumble on top sounds extra yummy!