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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
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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