Freshly baked rhubarb bread with slices displayed on a rustic wooden table.

Rhubarb Bread

ByNiva Wilson
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Why make this recipe

Rhubarb Bread is a delightful treat that perfectly balances the tartness of rhubarb with the sweetness of sugar. This bread is not only easy to make but also offers a unique flavor that sets it apart from regular sweet bread. It’s a great way to use fresh rhubarb when it’s in season, and the addition of walnuts gives it a satisfying crunch. Perfect for breakfast or as an afternoon snack, Rhubarb Bread is sure to please everyone who tries it.

How to make Rhubarb Bread

Making Rhubarb Bread is a straightforward process. You’ll start by creaming together buttery goodness and sugar, then mix in fresh eggs and tart rhubarb. The dry ingredients come together easily, and the whole thing comes together in no time. Here’s how to make it step by step.

Ingredients:

  • 2 cups chopped rhubarb
  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chopped rhubarb and walnuts (if using).
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to serve Rhubarb Bread

Rhubarb Bread can be served warm or at room temperature. Slice it thick and enjoy it plain, or spread a little butter or cream cheese on top for extra flavor. It also pairs well with a cup of coffee or tea, making it a great addition to brunch or a cozy afternoon snack.

How to store Rhubarb Bread

To store Rhubarb Bread, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to three months. Just remember to thaw it in the fridge overnight before enjoying.

Tips to make Rhubarb Bread

  • Make sure to chop the rhubarb into small pieces to evenly distribute the tartness throughout the bread.
  • If you prefer a sweeter bread, feel free to add more sugar to your mixture.
  • Always check the bread towards the end of the baking time with a toothpick to avoid overbaking.

Variation

You can add a variety of ingredients to customize your Rhubarb Bread. Consider mixing in other fruits, like strawberries or blueberries, or adding spices like cinnamon for an extra layer of flavor.

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw it and drain any excess moisture before adding it to the batter.

2. What can I substitute for walnuts?
If you’re not a fan of walnuts, you can leave them out or replace them with other nuts like pecans or almonds.

3. Is it possible to make this bread gluten-free?
Yes, you can try using a gluten-free flour blend to make the bread gluten-free, but the texture may be slightly different.

Rhubarb Bread

A delightful treat that combines the tartness of rhubarb with the sweetness of sugar, perfect for breakfast or as an afternoon snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped rhubarb Fresh rhubarb, chopped into small pieces.
  • 1.5 cups sugar Adjust according to sweetness preference.
  • 0.5 cups butter, softened Should be at room temperature for easy creaming.
  • 2 pieces eggs Large eggs preferred.
  • 1 teaspoon vanilla extract For added flavor.
  • 0.5 teaspoon salt Enhances the overall flavor.
  • 1 teaspoon baking powder Helps the bread to rise.
  • 1 teaspoon baking soda Works with the acidity of rhubarb.
  • 2 cups all-purpose flour Standard flour for baking.
  • 0.5 cups chopped walnuts Optional, can be substituted with other nuts.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chopped rhubarb and walnuts (if using).
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Pairs well with coffee or tea. Store in an airtight container at room temperature for up to three days or freeze for up to three months.

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