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Authentic Rhubarb Bread Recipe

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Moist and tender rhubarb bread with a perfect balance of tart rhubarb and sweet, lightly spiced batter, ideal for breakfast, snacks, or dessert.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 1 hour 15–20 minutes
  • Yield: 10–12 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

Instructions

  1. 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, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate large bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.
  6. Fold in the chopped rhubarb and nuts, if using, gently so the batter stays light.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Notes

  • Add a teaspoon of ground ginger or nutmeg for extra warmth.
  • Fold in dried cranberries or raisins for added sweetness and texture.
  • Swap half of the butter for applesauce for a lighter loaf.
  • Sprinkle coarse sugar on top before baking for a slight crunchy topping.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 15–20 seconds or toast lightly.
  • Freeze the bread for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight before serving.

Nutrition

Find it online: https://juliameals.com/authentic-rhubarb-bread-recipe/