Here’s a full recipe for Moist Rhubarb Bread — slightly sweet, a little tart, and perfect for spring and summer!

Rhubarb Bread Recipe

Ingredients

For the Bread:

1 ½ cups brown sugar (packed)

⅔ cup vegetable oil (or melted butter)

1 egg

1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)

1 tsp vanilla extract

2 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 ½ cups chopped fresh rhubarb (½-inch pieces)

½ cup chopped walnuts or pecans (optional)

For the Cinnamon Sugar Topping (optional but delicious):

¼ cup granulated sugar

1 tsp cinnamon

1 tbsp cold butter (cut into small bits)

Instructions

Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans (or one 9×5 pan if making a single loaf — note it may take longer to bake).

In a large bowl, mix brown sugar, oil, egg, buttermilk, and vanilla until well blended.

In a separate bowl, whisk together the flour, baking soda, and salt.

Add dry ingredients to the wet ingredients and stir just until combined — don’t overmix.

Gently fold in the chopped rhubarb and nuts (if using).

Pour batter into prepared loaf pan(s) and spread evenly.

If using the topping: mix the sugar, cinnamon, and butter with a fork until crumbly. Sprinkle over the top of the batter.

Bake for 45–55 minutes (for 2 loaves) or 60–70 minutes (for a single large loaf), or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes:

This bread freezes well — wrap tightly and freeze for up to 2 months.

You can also make mini loaves or muffins — just adjust the bake time accordingly (about 25–30 minutes for muffins).