The Best Easy Rhubarb Quick Bread Recipe for Spring Baking

Welcome the taste of spring with this incredibly simple and moist Easy Rhubarb Quick Bread. This recipe transforms tart rhubarb, often abundant this time of year, into a tender, slightly sweet loaf bursting with fruity flavor. It’s the perfect companion for your morning coffee or afternoon tea.

Why You Will Love This Recipe

This Easy Rhubarb Quick Bread is a baker’s dream because it requires no yeast and very little fuss. The bright, tangy flavor of the rhubarb cuts perfectly through the sweetness of the loaf, creating a balanced and satisfying treat. It is an ideal recipe for beginner bakers, utilizing the standard ‘muffin method’ to ensure a moist texture every single time. Plus, the vibrant pink streaks from the rhubarb make it visually appealing!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar, plus 2 tablespoons for topping (optional)
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 1 large egg, lightly beaten
• ½ cup milk (any kind works)
• 1 teaspoon vanilla extract
• 1 cup finely chopped fresh or frozen rhubarb (do not thaw if frozen)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, baking soda, salt, and the ¾ cup of granulated sugar until well combined.
3. In a separate medium bowl, whisk together the melted butter, beaten egg, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined. Be careful not to overmix; a few streaks of flour are acceptable for a tender quick bread.
5. Gently fold in the chopped rhubarb until it is evenly distributed throughout the batter.
6. Scrape the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle the remaining 2 tablespoons of granulated sugar over the top for a crunchy crust.
7. Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
8. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely before slicing.

Expert Tips / Pro Tips

• Do Not Overmix: Overmixing develops gluten, which results in a tough, dense quick bread. Mix only until the wet and dry ingredients are barely incorporated.
• For Frozen Rhubarb: If you use frozen rhubarb, do not thaw it first. Toss the frozen pieces lightly in a spoonful of flour before folding them into the batter; this helps prevent the pink color from bleeding excessively into the whole loaf.
• Check for Doneness: Because rhubarb can release moisture, check the center of the loaf around the 50-minute mark. If the top browns too quickly before the center is done, lightly tent the pan with aluminum foil for the remaining baking time.
• Butter vs. Oil: While this recipe calls for melted butter for superior flavor, you can substitute ¾ cup of a neutral oil (like canola or vegetable) if you prefer.

Variations & Substitutions

• Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the rhubarb for added texture.
• Spice It Up: Add ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg to the dry ingredients for warmth.
• Citrus Zest: For a brighter flavor, include the zest of one full lemon along with the rhubarb. This pairs beautifully with the tartness.
• Glaze Option: Instead of the topping sugar, create a simple glaze by whisking 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzling it over the cooled loaf.

Serving Suggestions

This Easy Rhubarb Quick Bread is wonderful served simply with a smear of good quality butter. It’s also fantastic warmed slightly and topped with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream for an easy dessert. It pairs excellently with strong black coffee or a light herbal tea.

Storage, Freezing & Reheating

To store, wrap the fully cooled bread tightly in plastic wrap, followed by a layer of aluminum foil. Store at room temperature for up to 3 days. For longer storage, this bread freezes beautifully. Wrap the cooled loaf securely in plastic wrap and then foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then microwave individual slices for 15-20 seconds, or warm in a toaster oven.

Nutrition Information

Please note that nutritional values are approximate and will vary based on exact ingredients used.

FAQ

Can I use frozen rhubarb instead of fresh?

Yes, absolutely. If using frozen rhubarb, do not thaw it beforehand. Toss the frozen pieces lightly with a small amount of flour before folding them into the batter to help prevent excess moisture and color bleeding.

How do I know when the quick bread is done baking?

The bread is done when the edges begin to pull away slightly from the sides of the pan, and a wooden toothpick inserted near the center comes out clean or with only a few moist crumbs attached. Avoid inserting the toothpick near a piece of rhubarb, as it will naturally be moister.

Why is my rhubarb bread crumbly?

Crumbly texture often results from under-baking, or sometimes from adding too much liquid or not enough binder (flour/egg). Ensure your oven temperature is accurate and that you are measuring your flour correctly (scoop and level, not scoop directly from the bag).

Can I add a streusel topping to this recipe?

Yes, a simple streusel topping works wonderfully. Whisk together ½ cup flour, ¼ cup brown sugar, and 3 tablespoons cold butter until coarse crumbs form, and sprinkle this over the batter before baking in place of the plain sugar topping.

Easy Rhubarb Quick Bread

A delightfully moist and tangy quick bread bursting with fresh rhubarb, perfect for breakfast or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 1

Course: Breakfast, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar Plus 1 tablespoon for topping
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground cinnamon

Wet Ingredients & Add-ins

• 1 large Egg Lightly beaten
• 1/2 cup Milk (whole or 2%)
• 1/2 cup Unsalted butter Melted
• 1 teaspoon Vanilla extract
• 1 1/2 cups Fresh rhubarb Chopped into 1/2-inch pieces

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper.
2. In a large bowl, whisk together the flour, 1 cup of sugar, baking soda, salt, and cinnamon until well combined.
3. In a separate medium bowl, whisk together the beaten egg, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are okay. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter.
6. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil after 40 minutes.
7. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

For an extra tangy glaze, mix 1/2 cup powdered sugar with 2 tablespoons of lemon juice and drizzle over the cooled bread.