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Rhubarb Bread

June 4, 2020 By Dawn 4 Comments

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Rhubarb Bread is a super moist quick bread made with fresh chopped rhubarb. With the sugar and cinnamon topping, it’s like having a coffee cake rolled up into a quick bread.

A plate of sliced bread on a white plate.

We have a beautiful rhubarb plant in our garden and every year I try to find something new to make with it. This is year is a quick bread.  I have made it several times now and we just can’seem to get enough of the stuff.

Over looking a bread pan with a loaf of quick bread.

I love how the rhubarb makes the bread so moist. The topping gives a little bit more of a sweetness to the bread. This bread will be on my baking list when the rhubarb is back in season.

Helpful Tips:

  • Cut the rhubarb in small uniform pieces so that they bake evenly.
  • Don’t worry if you don’t have buttermilk you can make your own sour milk. See below.
  •  Grease the bread pans and line them with parchment paper for easy removal.
  • If you don’t have parchment paper you can grease and flour the pan, this will help with removing the bread easily from the pan.
  • Cool the loaves in the pans for 5 to 10 minutes before removing. Set on cooling racks and cool completely before slicing.

Side angle view of quick bread on a white plate.

 

How to make a buttermilk substitute:

If you don’t have buttermilk you can make your own substitute. Simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup and fill the cup up with milk. Let the milk sit for 5 minutes and you are set.

Steps for making Rhubarb Bread

Step one

Preheat the oven to 325 degrees F. Prepare your bread pans by greasing them and lining them with parchment paper or greasing and flouring them.

Sliced rhubarb in a glass bowl.
Flour, brown sugar, cinnamon, nuts, and butter in a bowl.

Step two

Prepare the rhubarb, clean, and slice it.

Step three

Make the topping for the bread. Mix the brown sugar, flour, nuts, and butter together by and set aside.

Ingredients for rhubarb quick bread.
Buttermilk in a measuring cup.
Sugar and oil mixed together.

Step four

Sift together the flour, baking soda, salt, and cinnamon together.

Step five

In a large bowl mix the sugars and oil together. Add the egg and mix it in. Mix in the vanilla

Egg added to the sugar and oil.
Add vanilla to the batter.
Add flour to the batter.
Buttermilk is add to the batter.

Step six

When adding the flour and butter alternate between the two, starting with the flour and ending with the flour.

Step seven

Divide half of the batter between the two bread pans. Top each pan with one-fourth of the topping. Divide the remaining batter between each bread pan and sprinkle the remaining topping over both loaves.

Rhubarb is added to the batter.
Batter is added to the bread pans.
Baked bread in the bread pan.

Step eight

Place in the oven and bake for 55 to 60 minutes. Check with a wooden pick for doneness. When the pick comes out with a few moist crumbs the bread is done. Remove and cool on a cooling rack.

Here are some more quick bread recipes:

  • Carrot Quick Bread
  • Zucchini and Carrot Bread with Crumble Topping
  • Banana Nut Bread

A plate of sliced quick bread with a loaf of bread behind the plate.

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A plate of sliced bread on a white plate.

Rhubarb Bread

Rhubarb Bread is a super moist quick bread made with fresh chopped rhubarb. With the sugar and cinnamon topping, it's like having a coffee cake rolled up into a quick bread.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 24 slices
Calories: 198kcal
Author: Dawn

Ingredients

Topping

  • 3/4 cup brown sugar
  • 3/4 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans
  • 1/4 cup butter

Bread

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 1/2 cup chopped rhubarb

Instructions

Topping

  • In a medium bowl mix the brown sugar, flour, cinnamon, nuts, and butter mix until well combined. Set aside.

Bread

  • Preheat the oven to 325 degrees F. Prepare two bread pans, grease, and line with parchment paper or grease and flour the pans
  • Sift together the flour, baking soda, salt, and cinnamon and set aside.
  • Wash, peel, and slice the rhubarb.
  • In a large bowl mix the brown sugar, sugar, and oil until combined.
  • Add the egg and mix it in. Mix in the vanilla.
  • Alternate the flour mixture with the buttermilk. Start with adding one-third of the flour mixture, then one-half of the buttermilk, and repeat until all is added.
  • Divide half of the batter between the two prepared pans. Top the batter with one-half of the topping dividing between the two pans.
  • Divide the remaining batter between the pans. Then divide the remaining topping between the two pans, sprinkling over top of the batter.
  • Place the pans in the preheated oven and bake for 55 to 60 minutes or until a wooden pick comes out with just a few moist crumbs.
  • Remove from the oven and cool on a cooling rack for 5 to 10 minutes then remove the loaves from the pans and cool completely before slicing.

Notes

  1. Grease the pans and line with parchment paper for easy removal.
  2. If you don't have parchment paper grease and flour the pans.
  3. Cool the bread in the pans for 5 to 10 minutes on a cooling rack before removing the loaves from the pans.
  4. This bread freezes well.
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 198kcal | Carbohydrates: 28.7g | Protein: 2.2g | Fat: 8.7g | Saturated Fat: 2.5g | Cholesterol: 5mg | Sodium: 176mg | Potassium: 49mg | Fiber: 0.6g | Sugar: 15.6g | Calcium: 24mg | Iron: 1mg

 

 

 

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Reader Interactions

Comments

  1. angiesrecipes

    June 4, 2020 at 11:20 pm

    Looks so irresistible with that sweet nutty topping!

    Reply
  2. Alex

    June 5, 2020 at 5:55 am

    5 stars
    Love rhubarb, and this bread looks delicious. The topping sounds incredible! Perfect with my morning coffee.

    Reply
  3. Juliana

    June 8, 2020 at 3:36 pm

    This rhubarb cake sounds delicious Dawn, and I like the sugar and cinnamon on top to complement the cake.
    Have a wonderful and safe week!

    Reply
  4. David @ Spiced

    June 9, 2020 at 7:28 am

    5 stars
    I’m a HUGE fan of all things coffee cake, so I’m sure this rhubarb bread would be a big hit here. I keep saying I need to plant rhubarb in our yard, but I just haven’t done it yet. Thanks for sharing this awesome recipe, Dawn. I’d love a slice right now with my morning cup of coffee!

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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