Rhubarb bread has quietly become one of those recipes people return to again and again—not just for the nostalgia, but for how ridiculously easy and comforting it is. Whether you’ve got rhubarb overflowing from the garden or a few stalks tucked in the fridge, this loaf delivers cozy, coffeehouse-level flavor with no mixer required.
It’s simple, moist, and full of rich brown sugar, a hint of cinnamon, and those beautifully tart rhubarb bites that soften just enough in the oven. The real win? It’s a quick bread no yeast, no rising, and it comes together in one bowl.
That makes it perfect for beginners, busy parents, or anyone looking for a no-fail baking day. Bonus: The light use of oil and seasonal fruit keeps it lower in saturated fat than most sweet loaves, which is why many are turning to this recipe for a guilt-free breakfast or snack.
I like to drizzle mine with a little Vanilla Simple Syrup when serving guests or if I’m feeling indulgent, I slice it warm and pair it with a chilled glass of Frozen Irish Coffee on the weekend. This loaf doesn’t beg for attention. It earns it by being effortlessly good.
Rhubarb bread is trending in spring and early summer not just for its flavor but because rhubarb is one of the first true seasonal ingredients to hit the kitchen. Plus, according to the USDA, rhubarb is low in calories and rich in fiber, making it a smart swap for richer baked goods.
Have your own twist on this recipe? I’d love to hear how you make it your own in the comments below.
What Makes This Recipe a Must-Try?
- I started baking this to use up garden rhubarb: Now I buy extra just to make the bread it’s that good and that easy.
- The brown sugar gives it a rich, almost caramel flavor: It makes each slice feel like a soft, spiced treat without going overboard on sweetness.
- No mixer, no yeast—just stir and bake: This fits right into my busy weekdays and lazy weekends.
- I’ve tried it with and without nuts: Both versions work great, so you can make it your own depending on who’s eating.
- It satisfies my sweet tooth without heavy guilt: One slice is surprisingly filling thanks to the fiber and texture especially if you swap in whole wheat flour.
Rhubarb Bread Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk or Spoon
- 9×5-inch loaf pan
- Rubber Spatula
- Knife and Cutting Board
- Toothpick (for testing doneness)
Ingredients
- 1 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ¾ cups brown sugar divided
- ⅔ cup vegetable oil
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups chopped rhubarb
- ½ cup chopped walnuts
- ½ teaspoon ground cinnamon
- 1 tablespoon butter melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a small bowl, combine milk and lemon juice; let it sit for 5 minutes to curdle.
- In a large bowl, whisk together the egg, 1½ cups brown sugar, oil, vanilla, and the curdled milk.
- Add flour, salt, and baking soda. Mix until just combined.
- Fold in chopped rhubarb and walnuts gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Mix remaining ¼ cup brown sugar, cinnamon, and melted butter. Sprinkle over the batter.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Info:
| Nutrition | Value |
| Calories | 292kcal |
| Carbohydrates | 41g |
| Protein | 4g |
| Fat | 13g |
| Sugar | 21g |
| Sodium | 152mg |
Helpful Tips That Will Ease Your Job!
- Toss the rhubarb in a tablespoon of flour before folding it in:
This helps prevent the fruit from sinking to the bottom and keeps the crumb nice and even. - Let the bread rest for at least 30 minutes before slicing:
I know it’s tempting to cut it warm (I’ve been there), but resting allows the crumb to set and the flavors to deepen. - Use dark brown sugar if you want deeper, almost molasses-like richness:
Light brown sugar works beautifully, but dark adds a warmer, more complex flavor that pairs especially well with cinnamon and walnuts. - Don’t skip the tangy “buttermilk” step with milk and lemon juice:
It’s not just for moisture—it activates the baking soda and gives the loaf that soft, tender texture. - Add a pinch of cardamom or nutmeg to the cinnamon topping:
It takes the spiced aroma to the next level without overpowering the rhubarb. - Try to use rhubarb with bright red stalks:
They add a gorgeous blush of color to each slice and tend to be slightly sweeter than greener ones.
Quick Questions?
1. Can I use frozen rhubarb instead of fresh?
Ans: Yes! Just thaw it completely and pat it dry with paper towels to avoid excess moisture that can make the bread soggy.
2. Can I make this recipe without walnuts?
Ans: Absolutely. You can skip them or swap in pecans, sliced almonds, or even sunflower seeds for a nut-free crunch.
3. What’s the best way to store rhubarb bread?
Ans: Wrap it tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 2 months.
4. Can I make this recipe vegan?
Ans: Yes, just use a plant-based milk and lemon juice combo, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegetable oil it turns out great.
5. Why is my bread too dense or gummy?
Ans: Most likely from overmixing or using too much liquid. Mix until just combined and measure ingredients carefully for best texture.
