Rhubarb Quick Bread

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Here is my favorite rhubarb quick bread recipe, with a simple mix of fresh rhubarb, warm cinnamon, and a sweet crumb topping that makes it perfect for breakfast or an afternoon snack.

This quick bread has become a spring tradition in our house when rhubarb is in season. I often bake an extra loaf to share with neighbors because everyone seems to love the combination of tart rhubarb and sweet bread. There’s something so comforting about a slice with your morning coffee, don’t you think?

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Why You’ll Love This Rhubarb Bread

• No-fuss preparation – This quick bread comes together with basic pantry ingredients and just one bowl – no fancy equipment or complicated steps needed.
• Perfect seasonal treat – It’s a wonderful way to use fresh rhubarb when it’s in season, turning this tart spring vegetable into a deliciously sweet bread.
• Make-ahead friendly – You can bake this bread ahead of time and enjoy it for breakfast, snacks, or dessert throughout the week.
• Budget-friendly recipe – With simple pantry staples and seasonal rhubarb, this recipe gives you a homemade treat without breaking the bank.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll notice it comes in two main varieties – the deep red stalks and the green-pink ones. While the red stalks might look prettier, both types taste exactly the same and will work perfectly in this quick bread. Look for stalks that are firm and crisp, with no soft spots or blemishes. Fresh rhubarb is best when the stalks are about 1 to 2 inches thick – thinner stalks can be a bit too stringy, while thicker ones might be tough. If fresh rhubarb isn’t in season, frozen rhubarb works just as well – just thaw and drain it before adding it to your bread mixture.

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Options for Substitutions

Need to make some swaps for this rhubarb bread? Here are some helpful substitutions:

• Rhubarb: If fresh rhubarb isn’t available, you can use thawed frozen rhubarb – just drain it well first. You could also try tart apples or cranberries for a similar tangy taste, though this will change the classic flavor of the bread.
• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour, but using all whole wheat might make the bread too dense. For gluten-free needs, try a 1:1 gluten-free baking flour blend.
• Vegetable oil: Feel free to swap this with melted butter, melted coconut oil, or applesauce (for a lower-fat version, though the texture will be more dense).
• Milk: Any type of milk works here – whole, 2%, almond, soy, or oat milk. If using buttermilk, add ¼ teaspoon of baking soda to the dry ingredients.
• Egg: For an egg-free version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or ¼ cup mashed banana.

Watch Out for These Mistakes While Baking

The biggest challenge when baking rhubarb bread is dealing with excess moisture – rhubarb releases a lot of water while baking, so be sure to pat your chopped rhubarb dry with paper towels before adding it to the batter to prevent a soggy center.

Another common mistake is overmixing the batter, which can lead to a tough, dense bread – instead, stir just until the ingredients are combined and you still see a few small streaks of flour.

To prevent the rhubarb from sinking to the bottom of your bread, try tossing the pieces in a tablespoon of your measured flour before folding them into the batter, and remember to test for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, as waiting until it’s completely clean often means an overcooked loaf.

For the best texture and easy slicing, let your bread cool in the pan for 10 minutes, then remove it to cool completely on a wire rack before cutting.

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What to Serve With Rhubarb Bread?

This sweet and tangy quick bread is perfect for breakfast or afternoon tea, and there are lots of tasty ways to serve it! A generous spread of butter or cream cheese on a warm slice brings out the natural tartness of the rhubarb while adding richness. For breakfast, pair it with some Greek yogurt and fresh berries, or serve it alongside your morning coffee or tea. If you’re hosting friends for coffee, try serving thin slices with whipped honey butter and a hot cup of Earl Grey or chamomile tea.

Storage Instructions

Keep Fresh: Your rhubarb bread stays fresh at room temperature for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. If you live in a warm climate, you might want to pop it in the fridge where it’ll keep for up to a week.

Freeze: This bread freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer bag. It’ll stay good in the freezer for up to 3 months. You can even slice it before freezing for easy single servings.

Thaw: When you’re ready to enjoy your frozen rhubarb bread, just let it thaw overnight in the fridge or for a few hours at room temperature. If you want to warm it up, pop a slice in the toaster for a minute, or give it a quick 10-15 seconds in the microwave.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 180-200 g

Ingredients

• 1⅓ cups sugar, split
• 2 teaspoons cinnamon powder
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup rhubarb, cut into large pieces

Step 1: Prepare the Loaf Pan and Oven

Begin by preheating your oven to 350°F (175°C). Next, grease a loaf pan with nonstick baking spray and line the bottom with parchment paper to ensure easy removal of the loaf after baking. Set the prepared pan aside for later use.

Step 2: Mix Cinnamon Sugar

In a small bowl, stir together ⅓ cup of sugar and cinnamon. This mixture will be used to create a flavorful swirl in the loaf. Once mixed, set the bowl aside.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and the remaining 1 cup of sugar. Ensure these dry ingredients are well combined and set aside for later use.

Step 4: Blend Wet Ingredients and Combine

In another bowl, whisk together the egg, milk, and oil until well blended. Pour the egg mixture into the bowl with the flour mixture. Stir with a rubber spatula until the mixture is just moistened, ensuring not to overmix. Gently fold in the rhubarb into the batter.

Step 5: Layer the Batter and Cinnamon Mixture

Scrape half of the batter into the prepared loaf pan, evenly spreading it. Sprinkle half of the cinnamon-sugar mixture over this layer of batter. Add the remaining batter on top, spreading it evenly, then sprinkle with the remaining cinnamon-sugar mixture. If desired, swirl the topping into the batter using an offset spatula for a marbled effect, though this step is optional.

Step 6: Bake and Cool the Bread

Place the loaf pan in the preheated oven and bake for about 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Once done, transfer the pan to a cooling rack and allow it to cool for 10 minutes. Carefully remove the bread from the pan and let it cool completely. For ease of slicing, wrap the cooled bread in plastic wrap and chill in the refrigerator for a few hours before serving.