My Favourite Rhubarb Bread Recipe
My Favourite Rhubarb Bread Recipe
This is my Favourite Rhubarb Bread Recipe! Fresh rhubarb mixed into a sweet vanilla cake base makes the most delicious bread. Or is it cake? Yum.
If you’re looking for a delicious new recipe for your bunches of spring rhubarb, then you’re definitely in the right place! This sweet Rhubarb Bread is moist, delicious and has the perfect amount of rhubarb in every bite. Rhubarb season is my favourite. Yum.
Recipe Snapshot
DELICIOUS! A must-make for the rhubarb lover!
EASE: So simple to assemble and bake.
PROS: A great way to use fresh rhubarb.
VERSATILE: It’s perfect for brunch, snacking or dessert.
About this bread.
This rhubarb bread is very much like a vanilla cake, I call it bread really because it’s baked in a loaf pan. The sweet vanilla cake base is the perfect base for fresh tart rhubarb! This quick bread also has the most delicious crunch sugar topping too…don’t forget to add that part!
It’s so versatile!
This Rhubarb Bread is a perfect addition to brunch, or as an afternoon snack alongside tea with friends. Or serve it with a dollop of this Rhubarb Fluff or a scoop of vanilla ice cream for dessert. This Stewed Rhubarb or this Strawberry Rhubarb Jam are also a nice additions, just spread on to slices of the bread. SO good.
Rhubarb Bread Recipe Tips
- RHUBARB: Use about 3 fresh rhubarb stalks. You want 2 cups total of diced rhubarb. I chop it into 1/2 inch pieces. You can also use frozen rhubarb.
- BUTTERMILK: If you don’t have buttermilk you can make this DIY buttermilk or use 3/4 cup sour cream or plain Greek yogurt, PLUS 1/4 cup milk.
- SUGAR TOPPING: You can sprinkle some white sugar, or brown sugar, on to the top of the bread batter before you bake it. This makes a nice sweet crunchy crust.
- PAN SIZE: I use a regular loaf pan (1 lb or 1.25 lb pan)
- PREPARE THE PAN: Line the baking pan with parchment paper, or grease the insides with butter or a baking spray.
- LET IT REST: Allow the bread to rest for at least 1 hour before cutting into it.
- FREEZING: This bread freezes well. Store in an airtight container or ziplock bag for up to 3 months in your freezer.
I hope you enjoy this delicious and easy homemade rhubarb bread!
My Favourite Rhubarb Bread Recipe
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup buttermilk see tips
- 2 cups chopped rhubarb about 3 stalks
- sugar for the topping
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 1 lb or 1.25 lb loaf pan: grease with butter or line with parchment paper
- Chop about 3 stalks of rhubarb, the total should be 2 cups. Set aside.
- Using a stand mixer cream the butter and sugar together until smooth.
- Add the eggs, one at a time, then the vanilla, and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the flour mixture, alternating with the buttermilk, to the butter mixture. Combine.
- Stir in the chopped rhubarb.
- Add the batter to the prepared pan, smoothing out the top.
- Sprinkle the top with sugar if you want (you really should add it!).
- Bake for about 1 hour and 10 minutes, until a toothpick inserted into the centre of the bread comes out clean. The top of the bread should also be golden brown.
- Let cool for about 5 minutes in the pan, then remove and transfer to a wire rack to cool.
More Rhubarb Recipes
Cakes, pudding, muffins, squares, sauces, syrup and more!
Have a delicious day!
I made this today and it is fantastic! I used 1% milk with lemon juice and let it sit a few minutes instead of the buttermilk and it worked out great.
This is outrageously delicious! Very moist and full of flavor. I top the bread with brown sugar, it’s a must! I also use sour cream in place of the buttermilk because that’s what I usually have on hand, thank you for that tip. I’ll be baking this every rhubarb season.
I can’t find your rhubarb bread recipe on this page. Where is it? Thanks!
I’m so sorry for that! The recipe is back up!
I dont see the notes about the buttermilk, is there a substitute for it? I can’t easily find buttermilk where I’m at.
Hi Stacy! Yes, in my tips I have that you can make this DIY buttermilk or use 3/4 cup sour cream or plain Greek yogurt, PLUS 1/4 cup milk.
Here’s the link to my DIY buttermilk: https://aprettylifeinthesuburbs.com/buttermilk-substitute/