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).
