Description

A tangy-sweet twist on traditional quick bread, this Rhubarb Bread is moist, fragrant, and packed with seasonal flavor. With the perfect balance of tart rhubarb and warm cinnamon, it’s the kind of recipe that feels nostalgic, cozy, and totally crowd-pleasing. Whether you’re serving it for brunch, dessert, or just alongside your morning coffee, this loaf is sure to become a new favorite. It’s simple to prepare, incredibly adaptable, and guaranteed to disappear fast.

Ingredients

Scale

1 ½ cups diced rhubarb (fresh or thawed from frozen)
2 cups all-purpose flour
1 cup granulated sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans
Optional: 1 tbsp brown sugar for topping

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Chop rhubarb into ½-inch pieces and set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat the eggs and sugar until light and foamy. Add buttermilk, oil, and vanilla, and stir until combined.
Gently fold wet ingredients into dry ingredients. Do not overmix.
Fold in rhubarb and nuts (if using).
Pour into prepared pan, smooth the top, and sprinkle with brown sugar if desired.
Bake for 50–60 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

If using frozen rhubarb, thaw completely and blot dry before using.
For added crunch, top with chopped nuts or raw sugar before baking.
This loaf tastes even better the next day as the flavors deepen.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 290
Sugar: 22g
Sodium: 210mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg