Rhubarb Bread Recipe
If you’re on the lookout for a fresh, bright, and delightfully moist treat, the Rhubarb Bread Recipe is an absolute must-try. This bread perfectly blends the tart punch of rhubarb with subtle cinnamon, warm vanilla, and a hint of fresh orange zest, creating a loaf that’s as fragrant as it is flavorful. Whether you’re enjoying a slice with your morning coffee or serving it as an unexpected dessert, this recipe delivers a wonderful balance of texture and taste that feels like a cozy hug in every bite.
Ingredients You’ll Need
These ingredients might seem simple, but each one is carefully chosen to build the perfect texture, flavor, and aroma of this rhubarb bread. From the tangy buttermilk lending moisture to the bright zest adding a citrusy note, you’ll see how these building blocks come together for a memorable loaf.
- Chopped rhubarb (2¼ cups): Provides the signature tartness and juicy texture essential for this bread.
- Large egg (1): Binds ingredients and adds richness to the batter.
- Buttermilk (1 cup): Enhances moisture and adds a tender crumb with a slight tang.
- Vegetable oil (½ cup): Keeps the bread moist and soft without heaviness.
- Sugar (1 cup): Sweetens to balance the tart rhubarb and adds caramelization.
- Pure vanilla extract (1 tablespoon): Infuses warmth and depth of flavor.
- All-purpose flour (2 cups): Forms the structure of the bread with a tender bite.
- Baking powder (2 teaspoons): Helps the bread rise and stay fluffy.
- Cinnamon (1 teaspoon): Adds warmth and a subtle spice note.
- Morton kosher salt (½ teaspoon): Enhances all the flavors and balances sweetness.
- Fresh orange zest (1 tablespoon): Offers a bright, citrusy aroma that complements rhubarb beautifully.
- Sugar for sprinkle (1 tablespoon): Adds a sweet crunch to the top crust.
- Cinnamon for sprinkle (¼ teaspoon): Provides a final dusting of cozy spice on the crust.
How to Make Rhubarb Bread Recipe
Step 1: Prepare Oven and Pan
Start by placing your oven rack in the middle and preheating to 350°F so the bread bakes evenly. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray, then line it with parchment paper to create a handy sling for easy removal. Chop the rhubarb into half-inch pieces and set them aside to use in the batter.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together one egg, buttermilk, vegetable oil, sugar, and vanilla extract until smooth and fully combined. This mixture will create a velvety base that keeps the bread tender and moist throughout baking.
Step 3: Mix Dry Ingredients
Whisk together your flour, baking powder, cinnamon, salt, and freshly grated orange zest in a separate medium bowl. This helps evenly distribute the leavening agent and spices while integrating the bright citrus notes in every bite.
Step 4: Combine Wet and Dry Ingredients
Add the dry mixture to the wet and gently fold them together with a spatula just until you no longer see streaks of flour. Be careful not to overmix because you want to keep the crumb of your rhubarb bread light and tender.
Step 5: Incorporate Rhubarb
Fold in two cups of the chopped rhubarb gently, ensuring an even spread throughout the batter without mashing the fruit. This step brings in those juicy bursts that make this loaf stand out.
Step 6: Assemble in Pan and Add Toppings
Transfer the batter into your prepared loaf pan and spread it evenly. Scatter the remaining ¼ cup of rhubarb over the top, pressing lightly so the pieces nestle just right without disappearing under the batter.
Step 7: Make Cinnamon-Sugar Sprinkle
Mix the tablespoon of sugar with ¼ teaspoon of cinnamon and sprinkle this evenly over the top. This sprinkle adds a delightful, subtly sweet crust that contrasts beautifully with the tender inside.
Step 8: Bake and Cool
Bake your rhubarb bread for 65 to 70 minutes until the center feels firm and a toothpick comes out clean, but the loaf still retains moisture. Then, let it cool in the pan for 20 minutes before using the parchment to lift it out. Finish cooling completely on a wire rack before slicing to preserve the perfect texture.
How to Serve Rhubarb Bread Recipe
Garnishes
To highlight the bright flavors, serve slices with a light spread of cream cheese or a dollop of whipped honey butter. Fresh mint leaves or a sprinkle of powdered sugar add an elegant touch and a pop of color.
Side Dishes
This rhubarb bread goes wonderfully with a cup of hot tea or coffee for a delightful breakfast or afternoon snack. For a brunch spread, pair it with fresh fruit salad or yogurt to contrast the bread’s richness with cool freshness.
Creative Ways to Present
Try cutting the bread into cubes and serving it as part of a dessert trifle with layers of vanilla pudding and fresh berries. You could also toast slices lightly and top them with ricotta and a drizzle of honey for a fancy yet simple treat.
Make Ahead and Storage
Storing Leftovers
Keep extra rhubarb bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This helps maintain its moist texture while keeping flavors fresh.
Freezing
If you want to enjoy this Rhubarb Bread Recipe later, wrap individual slices or the whole loaf tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to three months, and thaw overnight in the fridge or at room temperature before enjoying.
Reheating
Warm slices gently in a toaster oven or microwave to revive that fresh-baked flavor and soften any chilled butter spread. This brings back the bread’s comforting aroma and moist crumb beautifully.
FAQs
Can I substitute other fruits for rhubarb in this recipe?
While rhubarb offers a unique tartness key to this bread, you can experiment with cuts of strawberries or sour cherries. Just adjust the sugar level to maintain the balance of sweet and tart flavors.
Is buttermilk necessary for this Rhubarb Bread Recipe?
Buttermilk plays a crucial role in tenderizing the crumb and adding tang, but if you don’t have any, a mixture of milk and lemon juice or vinegar can be a good substitute to achieve similar results.
How can I tell when the bread is fully baked?
The best way is to insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The loaf should also feel firm to the touch and pull away slightly from the sides of the pan.
Can I make this bread gluten-free?
Yes, with some adjustments. Substitute all-purpose flour with a gluten-free flour blend and add a bit of xanthan gum if your blend doesn’t already contain it, to help with structure and texture.
Why does the recipe call for orange zest?
The orange zest adds a refreshing citrus note that complements the tart rhubarb and warm spices, brightening the overall flavor profile and making the bread taste even more vibrant.
Final Thoughts
If you’ve never tried a Rhubarb Bread Recipe before, you are in for a real treat. This loaf is wonderfully moist, packed with bright and cozy flavors, and incredibly easy to make. Whether it becomes a staple in your kitchen or a special weekend bake, I hope you enjoy every comforting slice as much as I do. Go ahead, give it a whirl and share the joy of this sunny, tangy bread with the people you love!
Print
Rhubarb Bread Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Bread is a moist and flavorful quick bread featuring tart rhubarb balanced with warm cinnamon and orange zest. Perfect for breakfast, brunch, or a snack, it is baked to a tender crumb and topped with a crunchy cinnamon-sugar sprinkle.
Ingredients
Batter Ingredients
- 2¼ cups chopped rhubarb (½” pieces), divided
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 1 tablespoon loosely packed fresh orange zest
Topping
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Prepare Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray and line it with a parchment paper sling for easy removal. Chop the rhubarb and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until the mixture is smooth and evenly combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, kosher salt, and fresh orange zest to evenly distribute all dry components.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a spatula just until combined. Avoid overmixing to keep the bread tender.
- Incorporate Rhubarb: Fold in 2 cups of the chopped rhubarb gently to distribute evenly throughout the batter.
- Assemble in Pan: Transfer the batter into the prepared loaf pan and spread into an even layer. Distribute the remaining ¼ cup of chopped rhubarb over the top, pressing lightly so it sits evenly but not fully covered.
- Make Cinnamon-Sugar Sprinkle: Stir together 1 tablespoon sugar and ¼ teaspoon cinnamon in a small cup, then evenly sprinkle this mixture over the batter in the pan.
- Bake: Bake in the preheated oven for 65-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean and the center should feel firm to the touch.
- Cool: Let the bread cool in the pan on a cooling rack for 20 minutes, then lift out using the parchment sling and cool completely on the rack before slicing and serving.
Notes
- Be careful not to overmix the batter to maintain a tender crumb texture.
- Use a light-colored metal loaf pan to ensure even baking and avoid over-browning.
- The cinnamon-sugar topping adds a pleasant crunch and subtle sweetness to contrast the tart rhubarb.
- Ensure the bread is fully baked through to avoid a gummy center.
- Rhubarb can be frozen if fresh is not available; thaw and drain excess moisture before using.
- Prep Time: 20 minutes
- Cook Time: 65-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
