Welcome the arrival of spring with this truly Irresistible Rhubarb Bread recipe. This moist, tender loaf is bursting with the tart sweetness of fresh rhubarb, perfectly balanced with warm spices and a simple, delightful glaze. It’s the ideal treat for breakfast, brunch, or an afternoon snack, guaranteed to become a family favorite.

Why You Will Love This Recipe

This bread is a celebration of springtime flavor. The tang of the rhubarb cuts beautifully through the richness of the moist crumb, preventing it from being overly sweet. It’s incredibly easy to mix together—perfect for beginner bakers—yet sophisticated enough to serve to guests. Plus, the bright pink streaks of rhubarb make for a stunning presentation. If you are looking for a way to use up that early garden harvest, this is undoubtedly the best way to do it!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar, divided
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk or buttermilk
• 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1 cup powdered sugar (for glaze)
• 1-2 tablespoons milk or lemon juice (for glaze)

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 on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, use an electric mixer to cream together the softened butter and 3/4 cup of the granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
6. Gently fold in the chopped rhubarb pieces.
7. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of granulated sugar evenly over the top before baking. This forms a lovely crust.
8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs attached. If the top begins to brown too quickly, loosely tent it with aluminum foil.
9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of milk or lemon juice. Add more liquid, a tiny drop at a time, until you reach a thick, pourable consistency.
11. Once the bread is completely cool, drizzle the glaze over the top and let it set before slicing and serving your Irresistible Rhubarb Bread.

Expert Tips / Pro Tips

To ensure your bread is as moist and flavorful as possible, take note of these expert suggestions. First, using buttermilk instead of regular milk adds a lovely tang and extra tenderness to the crumb. Second, toss your chopped rhubarb in about 1 tablespoon of the granulated sugar from the recipe before folding it into the batter; this helps prevent the fruit from sinking entirely to the bottom.

Thirdly, room temperature eggs emulsify much better into the batter, creating a smoother texture overall. Finally, do not skip the sugar sprinkled on top before baking; this creates that delightful, slightly crystalline crust that is characteristic of the best quick breads.

Variations & Substitutions

This recipe is wonderfully adaptable. For a textural contrast, consider folding in 1/2 cup of chopped walnuts or pecans along with the rhubarb. If you aren’t a fan of cinnamon or nutmeg, try substituting them with 1/2 teaspoon of ground cardamom for a more unique, floral note.

To make this recipe even more decadent, you can replace the milk with sour cream or plain Greek yogurt for supreme moisture. If fresh rhubarb is unavailable, you can use frozen rhubarb, but do not thaw it first; simply increase the baking time slightly.

Serving Suggestions

This Irresistible Rhubarb Bread shines brightest when served in simple ways that let the rhubarb flavor take center stage. It is fantastic served warm with a smear of good quality salted butter. For brunch gatherings, serve thick slices alongside strong coffee or a pot of fragrant Earl Grey tea.

If serving as a dessert, a very light dusting of powdered sugar can replace the glaze, or try serving it with a side of freshly whipped cream or a scoop of vanilla bean ice cream.

Storage, Freezing & Reheating

To store the bread, wrap the cooled loaf tightly in plastic wrap followed by a layer of aluminum foil, or place it in an airtight container. Store at room temperature for up to 3 days. Avoid refrigerating, as this can dry out quick breads prematurely.

For longer storage, this bread freezes beautifully. Wrap the entire loaf (unglazed is best) tightly in plastic wrap and then aluminum foil, or place slices in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw overnight on the counter, or warm individual slices in the microwave for 15-20 seconds until soft.

Nutrition Information

Please note that these values are estimates and will vary based on specific ingredient brands and measurements used.

FAQ

What is the best way to tell if the rhubarb bread is done baking?

The most reliable way to check for doneness is to insert a clean wooden skewer or toothpick into the very center of the loaf. If it comes out clean, or with just a few moist crumbs attached, the bread is done. If it comes out wet with raw batter, continue baking for another 5-7 minutes before testing again.

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. It is recommended that you do not thaw the rhubarb before adding it to the batter. Toss the frozen pieces with the sugar mixture as directed and gently fold them in. You may need to add an extra 5 to 10 minutes to the baking time to compensate for the added moisture and cold temperature.

Why is my rhubarb bread sinking in the middle?

Bread sinking usually indicates it was either underbaked or the oven door was opened too early in the baking process. Make sure your oven temperature is accurate and resist the urge to open the door, especially during the first 30 minutes of baking. Over-mixing the batter can also contribute to collapse due to overdeveloped gluten.

Irresistible Rhubarb Bread

A moist, flavorful quick bread bursting with tangy rhubarb and a sweet, crumbly streusel topping. Perfect for breakfast or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Breakfast, Quick Bread, Snack

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons cold unsalted butter cut into small cubes

For the Rhubarb Bread

• 2 cups fresh rhubarb chopped into 1/2-inch pieces
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk whole milk preferred

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. Prepare the Streusel: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, and salt. Set aside.
4. Cream Wet Ingredients: In a large bowl, cream together the softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Batters: Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix. Gently fold in the chopped rhubarb.
6. Assemble and Bake: Pour the batter into the prepared loaf pan. Sprinkle the reserved streusel topping evenly over the top of the batter.
7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the topping begins to brown too quickly, loosely tent the loaf with aluminum foil.
8. Cool the bread in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before slicing.

Notes

Ensure your rhubarb is fresh for the best tartness. This bread stores well tightly wrapped at room temperature for up to 3 days.