Rhubarb Bread

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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.

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.

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.

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.

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.

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

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.

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

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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