Buttermilk Rhubarb Bread with Cinnamon Streusel Topping

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This Rhubarb bread recipe is a great way to use garden fresh rhubarb, it is a sweet, tangy, tender and tasty quick bread with a light, buttery cinnamon streusel crunch topping. Makes enough to share with a friend too!

Rhubarb is a unique vegetable, typically paired with fruit as its tart nature is complemented by the sweeter nature of berries and other fruit. You might like in these luscious Strawberry Rhubarb Crumb Bars, Rhubarb Dump Cake Recipe or this Old-Fashioned Rhubarb Cake recipe. It provides moisture to baked goods like zucchini does, as in this rich Chocolate Zucchini Cake.

When Is Rhubarb Season?

Rhubarb season begins in late spring through early summer, so it might seem that the rhubarb bread baking season might be short, but rhubarb freezes well and can easily be used in this bread.

This rhubarb loaf cake would be delicious served warm with fresh cream butter for an afternoon tea; try pairing with this Strawberry Rhubarb Salad, Passion Tea, and this light but hearty, Tarragon Chicken Salad.

I typically have a quick bread in the fridge, and all of my family enjoys a thick slice, toasted with some butter. You also might enjoy these other favorite quick breads: Easy Banana Bread Recipe, Banana Nutella Bread, Chocolate Chip Banana Bread and this Healthy Strawberry Bread.

Ingredients

What I love about this quick bread recipe is it naturally makes a little extra, so you can share a mini loaf with a friend! Plus the ingredients are pretty much pantry staples, except maybe the rhubarb!

• Brown Sugar | I used light, but you could use dark as well, would have a bit more of a molasses taste.
• Veggie Oil | I love using heart healthy Avocado oil or Grapeseed Oil for recipes like this quick bread.
• Eggs | I always use large eggs in my baking, this provides much fo the lift needed for the bread. If needed, you can omit the egg yolks and just use the egg whites.
• Buttermilk | I use whole fat buttermilk, the richness is great, but 2% is fine, if you don’t have buttermilk see below for how to make your own.
• All Purpose Flour | I use organic unbleached AP flour or substitute with Gluten Free AP flour.
• Rhubarb | Fresh is great, but diced frozen rhubarb may be used too, I’ll explain more about that in the FAQ below.
• Vanilla Extract | If you have never made your own vanilla extract, it’s extraordinary and EASY!
• Walnuts | completely optional, but if you love nuts in quick bread, then you will love this!

Buttermilk Substitute | In a one cup liquid measuring cup, add 1 tablespoon lemon juice or vinegar and then add milk to the 1 cup line, stir and allow to sit and thicken for 5-10 minutes.

Streusel Cinnamon Crunch Topping Ingredients

• Sugar | I use organic cane sugar in my baking, it’s a little more coarse than white sugar, you may sub white sugar.
• Butter | just the tiniest amount to help bring the streusel topping together.
• Cinnamon | Adds great flavor to the cinnamon streusel topping.

Instructions

Preheat the oven to 325 F degrees and spray with non-stick oil a loaf pan or bread pan and a mini loaf pan, or split into 4 mini loaf pans, typically about 4-inch loaf pan sized. I prefer to place a piece of parchment paper into the loaf pan for easier removal of the rhubarb bread.

Step 1 | Prepare the Rhubarb Bread batter

• In a large bowl or in the bowl of a stand mixer on low, mix brown sugar, oil, eggs and buttermilk, until smooth.
• Add in dry ingredients; all purpose flour, vanilla extract, salt and baking soda, just until combined, scrape the sides of bowl if needed.
• Fold in diced rhubarb and chopped walnuts if desired into the wet ingredients
• Pour into prepared pan or pans, about ⅔ full.

Step 2 | Prepare the cinnamon streusel crumb topping

If I remember, I will prepare the streusel topping ahead of time, before starting the batter and place it in the fridge or freezer, which will slow the melting process when it hits the oven heat.

• In a separate bowl, a small bowl, combine crumb streusel crunch topping ingredients, sugar, cinnamon and butter and using your fingers, smoosh it together until the butter is incorporated.
• Place in freezer until ready to place on the rhubarb batter.

Step 3 | Assemble and Bake

• Pour batter into parchment lined or well sprayed 1 lb loaf pan (<= my favorite US made pans!) PLUS into one mini loaf pan, or split the entire batter into 4 mini loaf pans.
• Sprinkle evenly with streusel topping.
• Bake at 325 degrees for about 60 minutes, until toothpick inserted comes out clean, check mini loaf at about 40 minutes.

Years ago a girlfriend gave me a loaf of this fresh, homemade rhubarb bread, similar to an Amish Rhubarb Bread I have always been a rhubarb lover, but this bread was so moist and tasty and that crunchy crumb topping! I’ve been making it for years, using rhubarb from my friend’s garden! Double Blessings!

Frequently Asked Questions

Substitutions & Variations for Buttermilk Rhubarb Bread

• GLUTEN FREE RHUBARB BREAD | I have had very good luck doing that in the past with my quick bread recipes, you can either use a good Gluten Free AP Flour (my favorite) or you can try 1 ½ cups Gluten Free AP Flour and 1 cup of either Almond or Oat flour.
• Rhubarb | While it wouldn’t be rhubarb bread without the rhubarb, feel free to substitute rhubarb (all or partial) with equal amounts of blueberries, blackberries, raspberries, cherry, strawberries (rough chopped), shredded zucchini or even peaches.
• Replace buttermilk with any milk, plant-based or regular. You may also replace with equal amounts of sour cream if desired, but then it’s not rhubarb bread with buttermilk is it!
• Nuts | if you like nuts in your rhubarb loaf cake, you will love walnuts, but also try chopped; hazelnuts, almonds and pecans.
• Mini Loaf or Muffins | If desired, you can adjust this recipe to fit into 4 mini loaf pans (not the teensy ones, but a regular sized mini loaf pan), or you can make in muffin tins, I’ve never made them that way, only fill muffin tin about ⅔ full before adding streusel crumb topping and bake at 325 degrees for 20 minutes until toothpick comes out clean.

Storage Tips

• Cool rhubarb bread completely on a wire rack before storing.
• Rhubarb bread is best when room temperature; place in airtight container or baggie, on counter 4-6 days.
• Freeze rhubarb loaf cake for up to 3-4 months, wrap well in plastic wrap, then place in freezer baggie.
• To thaw, remove quick bread from freezer and place on counter to thaw.
• Delicious, toasted and slathered with butter, or try this strawberry rhubarb jam from my friend Lynn!

Recommended Equipment

There are just a few pieces of equipment you must have to make these rhubarb loaf cakes, the rest just makes things easier!

• Loaf Pan | As I have mentioned throughout, having a good solid loaf pan is important for a quick bread. Most quick breads are made in a 1 lb loaf pan, this USA Pan is by far my very favorite! Heavy duty, non-stick and washes easily.
• Mini Loaf Pans | In making the regular recipe, it makes one large loaf and one mini loaf, but you may also split it up into 4 mini loaf pans, filling about ⅔ of the way full.
• Mixing Bowl | If you are using a stand mixer, then your bowl will fit just fine, you might also want to use a hand mixer, or mix with a wooden spoon, these glass batter bowls are my favorite.

TOP TIP

• My TOP TIP about quick bread; is do not over mix the batter, which is why many of them are done by hand. Over mixing quick breads or soda breads can cause tunneling and alter the texture of the quick bread!
• Bonus TIP | Make sure your baking soda is fresh! See below for how to test!

High Altitude Buttermilk Rhubarb Bread Recipe

The only change necessary when baking up this moist quick bread recipe is to increase the oven temperature to 350 degrees when baking at high altitude.

Enjoy browsing through all of my delicious quick bread recipes!

Love Rhubarb Bread? Try more delicious recipes!

• Traditional Shortbread Recipe
• Oatmeal Cranberry Bars
• Cranberry Walnut Bread (No Knead)
• Healthier Snickerdoodle Zucchini Bread
• Honey Bran Muffin {Mimi’s Copycat}
• Healthy Banana Streusel Muffins

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Buttermilk Rhubarb Bread with Cinnamon Streusel Topping

Author: Kathleen Pope

4.90 from 29 votes

Rhubarb bread is a great way to use garden fresh rhubarb, it is a sweet, tangy, tender and tasty quick bread with a light, buttery cinnamon streusel crunch topping. Makes enough to share with a friend too!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Quick Breads

Cuisine American

Servings 12 slices (1 reg loaf + 1 mini loaf)

Calories 352 kcal

Equipment

• ▢
  USA Pan Bakeware Mini Loaf Pan, Set of 4,  
• ▢
  USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver

Ingredients

 

US CustomaryMetric

 

1x2x3x

Rhubarb Bread Batter

• ▢ 3/4-1 ½ cups light brown sugar , use less sugar for a less sweet and more tart bread, dark brown sugar may also be used.
• ▢ ½ cup vegetable oil, I used avocado oil
• ▢ 2 large eggs, large | may use just the whites
• ▢ 1 1/3 cups buttermilk, I used, full fat, but you can use lowfat
• ▢ 1 teaspoon vanilla extract
• ▢ 2 ½ cups unbleached all-purpose flour
• ▢ 1 tsp kosher salt
• ▢ 1 tsp baking soda
• ▢ 1 ½ cups rhubarb, fresh or frozen, wash, dried and diced
• ▢ ¼ cup walnuts, optional

Cinnamon Streusel Topping

• ▢ ½ cup granulated sugar, may also use brown sugar
• ▢ 1 tablespoon butter
• ▢ 1 tsp Cinnamon

Instructions

 

• Preheat the oven to 325° F and spray with non-stick oil a loaf pan and a mini loaf pan, or split into four mini loaf pans. I prefer to place a piece of parchment paper into the loaf pan for easier removal of the rhubarb bread.

Prep streusel topping

• In the same bowl or a smaller bowl, combine crumb streusel crunch topping ingredients, sugar, cinnamon and butter and using your fingers, blend it all together until the butter is incorporated throughout. Place in freezer until ready to place on the rhubarb batter.

Prepare Batter

• In a large mixing bowl or in the bowl of a stand mixer on low, mix brown sugar, oil, eggs and buttermilk, until smooth.
• Add in all purpose flour, vanilla extract, salt and baking soda, just until combined, scrape the sides of bowl if needed. Fold in diced rhubarb and chopped walnuts if desired. Pour into prepared pans, about ⅔ full.
• Pour batter into parchment lined or well sprayed 1 lb loaf pan (<= my favorite US made pans!) PLUS into one mini loaf pan, or split the entire batter into 4 mini loaf pans. Do not fill over ⅔ full.
• Sprinkle evenly with streusel topping.
• Bake at 325° F for about 60 minutes, until a toothpick inserted comes out clean; check mini loaf at about 40 minutes. If baking in mini loaf pans, check at about 35-45 minutes.

✱ Kathleen’s Tips

Reduced Sugar | Some readers have said they thought it was too sweet; I must have a sweet tooth :-), so feel free to reduce sugar down to as low as a ¾ cup if desired. 

Buttermilk Sub | Add 1 tablespoon of white vinegar or lemon juice to a glass measuring cup. Fill cup to 8 oz (1 cup) mark with milk, stir and allow to sit for 5-10 minutes. Will become thicker and a bit curdled.

High Altitude Adjustments | No ingredient adjustments necessary; increase oven temp to 350°F.

Can you Freeze Rhubarb? Yes, rhubarb freezes very well. I suggest you wash, pat dry and chop into recipe-sized pieces, flash freeze on a small baking sheet for about an hour, then transfer to container or baggie.

STORAGE TIPS

• Cool rhubarb bread completely on a wire rack before storing.
• Rhubarb bread is best when room temperature; place in airtight container or baggie, on counter 4-6 days.
• Freeze rhubarb loaf cake for up to 3-4 months, wrap well in plastic wrap, then place in freezer baggie.
• To thaw, remove quick bread from freezer and place on counter to thaw.
• Delicious, toasted and slathered with butter, or maybe strawberry rhubarb jam from my friend Lynn!

Nutrition

Serving: 1 slice Calories: 352 kcal Carbohydrates: 53 g Protein: 5 g Fat: 14 g Saturated Fat: 3 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 3 g Trans Fat: 0.1 g Cholesterol: 36 mg Sodium: 340 mg Potassium: 162 mg Fiber: 1 g Sugar: 32 g Vitamin A: 135 IU Vitamin C: 1 mg Calcium: 76 mg Iron: 2 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.