Rhubarb Bread is a moist, slightly tangy, and perfectly sweet loaf that’s ideal for breakfast, snacks, or dessert. This homemade Rhubarb Bread recipe brings together fresh rhubarb and warm spices for a comforting treat you’ll want to bake again and again.
Why You’ll Love This Recipe
This Rhubarb Bread is soft, tender, and packed with bright flavor. It’s easy to make with simple pantry ingredients and comes together in one bowl. The balance of sweetness and tart rhubarb makes it family-friendly and perfect for all occasions.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup + 1 tbsp brown sugar (divided)
- ¼ cup sugar
- ½ cup sour cream
- 1 ½ tsp vanilla extract
- 1 ½ cups chopped fresh rhubarb
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk egg, oil, ½ cup brown sugar, sugar, sour cream, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in chopped rhubarb gently.
- Pour batter into the loaf pan and spread evenly.
- Sprinkle remaining 1 tablespoon brown sugar on top.
- Bake the Rhubarb Bread for 50 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks
- Use fresh rhubarb for the best flavor and texture
- Do not overmix the batter to keep the bread soft
- Add chopped nuts for extra crunch
- If the top browns too quickly, cover loosely with foil
Details
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (8–10 slices)
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary: Vegetarian
Notes
- You can substitute Greek yogurt for sour cream
- Serve warm with butter or a drizzle of honey
- Perfect with tea or coffee
Nutrition (Approximate)
- Calories: 240 per slice
- Protein: 3g
- Carbs: 30g
- Fat: 12g
FAQ
Can I use frozen rhubarb?
Yes, just thaw and drain excess moisture before using.
Why is my Rhubarb Bread dense?
Overmixing the batter can make it dense. Mix until just combined.
Can I make this recipe dairy-free?
Yes, use a dairy-free yogurt alternative instead of sour cream.
How do I know when it’s done?
Insert a toothpick in the center; it should come out clean.
Can I add other fruits?
Yes, strawberries pair well with rhubarb in this bread.
Storage
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Freeze slices for up to 3 months
- Reheat: Warm in microwave for 15–20 seconds
Similar Recipes
Easy Rhubarb Bread
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup + 1 tbsp brown sugar divided
- ¼ cup sugar
- ½ cup sour cream
- 1 ½ tsp vanilla extract
- 1 ½ cups chopped fresh rhubarb
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk egg, oil, ½ cup brown sugar, sugar, sour cream, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in chopped rhubarb gently.
- Pour batter into the loaf pan and spread evenly.
- Sprinkle remaining 1 tablespoon brown sugar on top.
- Bake the Rhubarb Bread for 50 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute Greek yogurt for sour cream
- Serve warm with butter or a drizzle of honey
- Perfect with tea or coffee
Conclusion
This Rhubarb Bread recipe is simple, flavorful, and incredibly satisfying. Whether you’re baking for your family or treating yourself, this loaf delivers perfect texture and taste every time.