Let Me Tell You About This Rhubarb Bread
Okay, so you know those recipes you try once, and then find yourself making again and again until you swear you could do it with your eyes shut? Well, that’s this rhubarb bread for me. First time I made it, I was knee-deep in garden rhubarb (never plant more than two rhubarb crowns, trust me) and honestly just looking for any excuse not to make jam again. The bread turned out a little wonky—my loaf was too tall on one side, like a top hat—but the flavor was a total knock-out. Sweet, tart, a bit like coffee cake but also totally different. My neighbor popped by for a cup of tea and ate half the loaf, so I guess that’s a review?
Oh, and if you’ve never baked with rhubarb before, don’t worry. It’s not nearly as high-maintenance as people make out (no offense to the rhubarb fanatics). Plus, if your bread looks a bit rustic? That’s just part of the charm.
Why My Family Keeps Asking for This
I whip this up when I spot rhubarb at the farmer’s market—can’t resist that pinkish-green stalk (though honestly, the color never matches in real life what you see on Insta). My kids think it’s cake, but I tell myself it’s wholesome because, well, there’s fruit involved. My partner goes wild for it toasted with a big smear of butter (sometimes peanut butter, but I’m not judging).
And sometimes, if I’m feeling extra, I’ll sprinkle on some demerara sugar for crunch. The only trouble is, it disappears fast—if you want leftovers, better hide a slice somewhere (I’m not above it).
Stuff You’ll Need to Gather
- 2 cups diced rhubarb (fresh or frozen—if frozen, don’t bother thawing, just toss it in)
- 1 1/2 cups all-purpose flour (I sometimes swap in half whole wheat, but it does get a bit denser)
- 1 cup granulated sugar (brown sugar works too—gives it a caramel vibe)
- 1/2 cup neutral oil (like canola, but I’ve used melted butter when I ran out, and honestly, yum)
- 1/2 cup buttermilk (or use milk with a splash of vinegar if you’re in a pickle—my gran swore by this trick)
- 1 large egg (any size will do in a pinch)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract (I buy the cheap stuff, can’t tell the difference in bread)
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts (walnuts or pecans), 1 teaspoon cinnamon
How I Actually Make It (With Real-World Wobbles)
- Preheat your oven to 350°F (that’s about 175°C for my metric pals). Grease a standard loaf tin—nonstick spray, or just smear on some butter, whatever you’ve got handy.
- In a biggish bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon if you’re using it. (This is where I occasionally forget the salt—don’t, it needs it.)
- In a separate bowl, beat the egg, then add the oil, buttermilk, and vanilla. Mix until it’s more-or-less combined. Don’t worry if it looks a bit… gloopy. That’s normal.
- Pour the wet stuff into the dry mix. Stir it together but don’t go wild—just enough so you don’t see dry pockets. If you over-mix, the bread goes tough (learned that the hard way at 11pm one night).
- Fold in the rhubarb chunks and nuts, if you’re using them. This is where I usually sneak a taste—watch for sneaky kids, they’re onto this move.
- Scrape the batter (it’ll be thick) into your prepared loaf tin. Smooth out the top, but don’t fuss too much. Sometimes I sprinkle a spoonful of sugar on top for crunch. Sometimes I forget, and it’s still great.
- Bake for about 55-65 minutes. Check with a toothpick in the center—if it comes out mostly clean (a crumb or two is fine), you’re golden. If it’s wobbly, give it another 5-10 minutes, but cover loosely with foil if it’s browning too fast.
- Let it cool in the pan for 10-15 minutes (unless you’re absolutely starving, in which case, slice carefully and accept it might crumble a bit—no shame).
Things I Wish I’d Known (A.K.A. Notes)
- If your rhubarb is super tart, you can toss it with a bit of extra sugar before mixing it in. But sometimes I skip this, and no one complains.
- Muffins! I once made these as muffins—bake for about 20-25 minutes—and honestly, it worked better than expected.
- If your loaf sticks, run a butter knife around the edges and give it a gentle shake. Or just eat it straight from the tin (don’t judge, been there).
How I’ve Tweaked It (Some Wins, One Fail)
- Tried adding orange zest once—delicious. Did not expect that.
- Swapped in chopped strawberries with the rhubarb (half and half)—everyone loved it.
- Attempted a vegan version with flax egg and coconut oil. It turned out a bit dense, but still totally edible—though maybe not for company.
What You’ll Need (But Improvise If You Must)
- Loaf tin (standard size, but I once used a square pan—came out more like cake squares, but who cares?)
- Mixing bowls (two, but you can get away with just one if you’re lazy, just mix wet first then add dry)
- Whisk or big fork (if your whisk is missing, a spoon works—just takes longer)
- Measuring cups/spoons (unless you like to live on the edge—I sometimes eyeball the vanilla)
How to Keep It (Though I Doubt You’ll Need To)
This bread keeps on the counter, loosely wrapped, for about two days (though honestly, in my house it never lasts more than a day!). If by some miracle you have leftovers, stick it in the fridge for up to four days. Or freeze slices and pop them in the toaster—I do this more than I care to admit.
Pro tip: it’s perfect for surprise guests, just pretend you made it fresh that morning.
How We Eat It (But You Do You)
We love it slightly warm with butter melting into all the nooks. My kids ask for it with vanilla yogurt on the side, which sounds weird but is actually great. Sometimes I toast a slice and add a drizzle of honey—don’t knock it till you try it.
And, if you’re feeling fancy, serve with homemade whipped cream (Gemma’s recipe is foolproof!).
Stuff I Learned (Usually the Hard Way)
- Don’t skip greasing the pan, trust me. First time I did, I had to chisel the bread out. It was… not pretty.
- Actually, I find it works better if you let it cool most of the way before slicing. Warm bread is tempting but tends to fall apart (not that this stops me, let’s be honest).
- I once tried to rush the mixing step, dumped everything in at once, and regretted it—the bread was tough as an old boot.
FAQ: All Those Little Questions People Ask
- Can I use frozen rhubarb? Yep! No need to thaw it; just toss it right in. Maybe add a teaspoon of flour so it doesn’t get too soggy.
- Is this bread really sweet? It’s sweet-ish, but not cloying. If you like things more tart, use less sugar. Or swap half the sugar for honey (I haven’t tried maple syrup yet—someone let me know if that works!).
- Can you make it gluten-free? I’ve subbed in a 1:1 gluten-free flour blend, like Bob’s Red Mill (not sponsored, just what I have on hand), and it was pretty spot-on, though maybe a tad crumbly.
- Does it freeze well? Absolutely! I slice it first, wrap in parchment, and freeze in a zip-top bag. Great for when you want a little treat but don’t want the whole loaf staring at you.
- Where do you get rhubarb? Farmer’s market, my neighbor’s backyard (shh), or the frozen section at the supermarket. Fresh is great, but frozen is just fine here. For more rhubarb inspiration, check out Rhubarb Central—they’ve got tons of ideas!
Anyway, you can probably tell I’m a bit obsessed. If you try this Rhubarb Bread Recipe, let me know how it turns out—or what you do differently. After all, that’s half the fun of baking at home, right? Now, if you’ll excuse me, my kettle’s boiling and I think there’s a slice of rhubarb bread with my name on it. Enjoy!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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2In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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3In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped rhubarb.
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5Pour the batter into the prepared loaf pan and smooth the top.
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6Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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