This moist Rhubarb Bread recipe is a must-try if you love baking with seasonal ingredients! The combination of tart rhubarb and a sweet, moist bread base creates a delicious loaf that’s hard to resist!
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Rhubarb bread is such a treat during rhubarb season. With its unique tartness balanced by sweetness, it’s a fantastic way to enjoy the crisp stalks of this versatile plant. You can enjoy it plain, with a bit of butter, or even spread with some strawberry rhubarb jam for an even sweeter finish.
This is the best rhubarb bread recipe because it is simple, quick, and perfect for any occasion. It’s practically dessert, but you can enjoy it for an afternoon snack or even for breakfast!
For more rhubarb recipes, check out my Easy Breakfast Rhubarb Cake, Rhubarb Crisp, Rhubarb Pie, Strawberry Rhubarb Cobbler, and Layered Rhubarb Pudding Dessert!
Why We Love This Recipe
- This recipe is a great way to utilize fresh rhubarb from your garden or a farmer’s market.
- This simple bread recipe is a wonderful way to introduce people to the unique taste of rhubarb.
- It’s a great recipe to make with kids, turning baking into a fun family activity.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Granulated Sugar – Adds sweetness and helps balance the tartness of the rhubarb. You can sprinkle a little extra on top for a nice crunchy crust.
- Sour Cream – Contributes to the moist texture of the bread. If you don’t have sour cream, plain Greek yogurt works well as a substitute.
- Milk – Adds moisture to the batter. Whole milk is best, but you can use 2% or even non-dairy milk if needed.
- Vegetable Oil – Keeps the bread tender. You can substitute it with melted butter or another neutral oil like canola.
- Large Eggs – Provide structure and stability to the bread. Make sure they are at room temperature for the best results.
- Vanilla Extract – Adds a lovely flavor to the bread.
- All-Purpose Flour – The base of the bread. Make sure to measure it correctly by spooning it into the cup and leveling it off.
- Baking Powder and Baking Soda – These leavening agents help the bread rise and become fluffy.
- Salt – Enhances the flavors.
- Chopped Rhubarb – The star of the show. Fresh rhubarb is best, but you can use frozen if that’s what you have. Just make sure to thaw and drain it well.
How to Make Moist Rhubarb Bread
- Prepare the equipment. Preheat your oven to 350 degrees F. Line a 9×5-inch loaf pan with a parchment paper sling or spray it with baking spray to prevent sticking. This ensures your bread comes out of the pan easily once it’s done.
- Mix the sugar and wet ingredients. In a large mixing bowl, combine the sugar, milk, sour cream, eggs, and vanilla extract. Whisk well to combine. This creates a smooth, homogeneous mixture that will help ensure the even distribution of ingredients in your bread.
- Add the dry ingredients. Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir just until almost combined and only a few streaks of flour remain. This helps to avoid overmixing, which can make the bread tough.
- Incorporate the rhubarb. Gently stir in the chopped rhubarb. Make sure the rhubarb is evenly distributed throughout the batter. This step ensures every bite of bread has a bit of that delicious, tart rhubarb flavor.
- Transfer to pan. Pour batter into the prepared loaf pan. Sprinkle the extra sugar on top – this will ensure the top of the bread is nice and crisp.
- Bake the Bread. Bake for 55-65 minutes until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Cool completely on a wire rack before slicing.
Recipe FAQ’s
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before adding it to the batter.
Strawberries pair wonderfully with rhubarb. You can add them in equal parts to replace some of the rhubarb for a delicious twist.
Yes, you can divide the batter into mini loaf pans. Just adjust the baking time to about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Rhubarb bread stays fresh for about 3-4 days when stored in an airtight container at room temperature.
Absolutely! Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 3 months.
Tips for Success
- For the best results, measure your ingredients accurately. Use the spoon-and-level method for flour and make sure your baking powder and soda are fresh.
- Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to a dense and tough bread. Stir in the rhubarb gently to avoid breaking it down too much.
- Let the bread cool completely on a wire rack before slicing. This helps it set and makes slicing easier. Cutting into hot bread can cause it to crumble.
What To Serve With Rhubarb Bread
Rhubarb bread makes a delightful breakfast. Enjoy it with a cup of cold milk for a perfect start to your day. You can also toast a slice and spread it with some butter or cream cheese.
Turn your rhubarb bread into a simple yet delicious dessert. Serve it with a dollop of Homemade Whipped Cream or a scoop of homemade No-Churn Vanilla Ice Cream, Rhubarb Crumble Ice Cream, or my Best Homemade Strawberry Ice Cream Recipe!
Substitutions and Variations
- Substitute sour cream with plain Greek yogurt for a similar texture and tang.
- Use melted butter or another neutral oil like canola or sunflower oil instead of sunflower oil.
- If you can’t find rhubarb, try using other tart fruits like cranberries or a mix of strawberries and rhubarb.
- Add a teaspoon of almond extract for a different flavor profile.
- Use brown sugar for a richer flavor, or reduce the amount if you prefer a less sweet bread.
More Delicious Quick Bread Recipes You’ll Love
- Easy Caramel Pecan Monkey Bread
- Lemon Blueberry Bread
- Nutella Swirl Banana Bread
- The BEST Cranberry Orange Bread
- Gingerbread Earthquake Cake
- Lemon Poppy Seed Zucchini Bread
- Double Chocolate Banana Bread
- Cinnamon Swirl Quick Bread
Sweet Rhubarb Bread
Equipment
Ingredients
- 1 cup granulated sugar + extra for sprinkling on top
- ½ cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped rhubarb
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with a parchment paper sling or spray with baking spray.
- Combine sugar, milk, sour cream, oil, eggs, and vanilla extract in a large mixing bowl. Whisk well to combine.1 cup granulated sugar, ½ cup sour cream, ½ cup milk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract
- Add flour, baking powder, baking soda, and salt. Stir just until almost combined and only a few streaks of flour remain. Gently stir in the rhubarb.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 cups chopped rhubarb
- Transfer the batter to the prepared loaf pan. Bake for 55-65 minutes until nicely browned on top and a toothpick inserted into the center of the bread comes out clean. Cool completely.
Notes
- Store: Store in an airtight container at room temperature for 3-4 days.
- Freeze: Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 3 months.
I haven’t tried this recipe yet, but am looking forward to doing so. I love your recipes and continue using your white bread recipe as a staple that I make weekly as well as many of your other recipes. I especially like your holiday cranberry cheesecake and have changed it a bit for non holiday time, incorporating chocolate sauce for the filling with strawberry sauce on top of the mousse. I make 2 small cheesecakes instead of one big one, and give as gifts.