Authentic Rhubarb Bread Recipe

I make this authentic rhubarb bread when I want a moist, tender loaf with a perfect balance of tart and sweet flavors. I love how the rhubarb adds a subtle tang and keeps the bread wonderfully soft, while a touch of cinnamon and sugar creates a comforting, homey aroma. It’s ideal for breakfast, snacks, or a simple dessert.

Why You’ll Love This Recipe

I love this recipe because it captures the classic flavor of rhubarb in every bite. I enjoy the soft, moist texture that makes it feel fresh out of the oven even the next day. The lightly spiced sweetness complements the tangy rhubarb perfectly, making it a treat I can enjoy any time. I also appreciate that it’s simple to prepare and doesn’t require complicated techniques.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk

• 2 cups fresh rhubarb, chopped

• 1/2 cup chopped walnuts or pecans (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. In a separate large bowl, I cream the butter and sugar together until light and fluffy.

4. I beat in the eggs one at a time, then stir in the vanilla extract.

5. I alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.

6. I fold in the chopped rhubarb and nuts, if using, gently so the batter stays light.

7. I pour the batter into the prepared loaf pan and smooth the top.

8. I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing.

Servings and timing

I usually get about 10–12 slices from this loaf.

Prep time: 20 minutes
Cook time: 55–65 minutes
Total time: about 1 hour 15–20 minutes

Variations

I sometimes add a teaspoon of ground ginger or nutmeg for extra warmth. I also enjoy folding in a handful of dried cranberries or raisins for added sweetness and texture. For a lighter loaf, I swap half of the butter for applesauce. Occasionally, I sprinkle coarse sugar on top before baking for a slight crunchy topping.

storage/reheating

I store leftover rhubarb bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. I reheat slices gently in the microwave for 15–20 seconds or toast them lightly to bring back freshness. I can also freeze the bread for up to 2 months, wrapping it tightly in plastic wrap and foil, then thawing overnight before serving.

FAQs

Can I use frozen rhubarb?

I can use frozen rhubarb, but I make sure to thaw and drain it well to avoid adding excess moisture to the batter.

Can I make this bread dairy-free?

I can substitute the butter with a plant-based alternative and use almond milk mixed with a teaspoon of lemon juice as a buttermilk substitute.

How do I prevent the bread from being soggy?

I ensure the rhubarb is chopped evenly and not too wet. I fold it in gently without overmixing the batter.

Can I make muffins instead of a loaf?

I can pour the batter into a greased muffin tin and bake for 20–25 minutes at 350°F (175°C) for individual rhubarb muffins.

Can I add other fruits?

I sometimes combine rhubarb with strawberries or blueberries for extra flavor and sweetness.

Conclusion

I love making this authentic rhubarb bread because it’s moist, flavorful, and wonderfully simple. I enjoy the tang of rhubarb balanced by the sweet, lightly spiced batter, and I can customize it in many ways depending on what I have on hand. It’s a classic, comforting recipe I keep returning to whenever I want a fresh-baked treat.