With just 10 minutes, you can quickly whip up this Rhubarb Bread. An old-fashioned quick bread recipe that uses fresh spring rhubarb. It’s sweet, tangy, tender, and perfect with coffee or tea for breakfast, brunch, or as an afternoon snack.
⭐️⭐️⭐️⭐️⭐️ Reader Pam Raved: “Best Rhubarb Bread I have made in 50 years. So moist, it melts in your mouth.”
This Rhubarb Bread was originally published in 2021 and has been updated in 2025 and 2026 to make it even better for you! I’ve simplified and clarified the instructions, added helpful baking tips, and included easy ways to reduce the sugar while still keeping that perfectly sweet-tart rhubarb flavor we love.
When I walk into the grocery store or farmers’ market and spy bright pink rhubarb, my heart almost skips a beat! It’s the sign of spring and summer arriving and also means I can make delicious treats like this Rhubarb Bread.
If you’ve never had rhubarb before, you definitely need to give it a try. It’s tart and a bit sour (similar to cranberry), but when cooked with sugar or other fruits it becomes the best complimentary flavor for a bright dessert.
That’s why this quick bread is a great recipe to try out baking with rhubarb for the frist time. It’s simple to mix together in 10 minutes and uses mainly pantry staple ingredients. Plus, my recipe makes two loaves, so it’s also wonderful to share with a neighbor or a friend!
⭐️⭐️⭐️⭐️⭐️ Reviewer Shelli Said: “Delish! A neighbor gave me some fresh rhubarb, I wanted a quick easy way to use it. I tried this Rubarb bread and it was just what I was looking for 😋 I didn’t add the streusel so mine was not too sweet, it was so yummy I’ll make it again and again.“
Recipe Details
Prep: 10 minutes | Cook: 55–65 minutes | Total Time: 1 hour 15 minutes
Cuisine Inspiration: Timeless Midwest comfort food
Primary Cooking Method: Baked in a loaf pan
Dietary Info: Vegetarian, can be made dairy-free & gluten-free
Key Flavor: Tart meets sweet with a cozy cinnamon twist
Skill Level: Easy peasy – beginner-friendly!
Why You’ll Love this Recipe
- No fancy equipment needed. When developing this rhubarb loaf recipe, I wanted to make sure it was easy, so all you’ll need is a couple of bowls and a spatula.
- Perfect for entertaining. This rhubarb bread makes two loaves (one large and one small) to feed a group or is easy to make into muffins as well. Bring it to a school bake sale, book club, brunch…it’s extremely versatile!
- Easy to customize. My recipe is simple and so flavorful, but you can easily add spices and other fruits, like strawberries, for a twist.
What is Rhubarb?
While many think rhubarb is a fruit thanks to it’s sweet and tangy flavor, it’s actually a vegetable! It’s similar to celery in that it grows in stalks. It’s delicious mixed into all different desserts for and also pairs nicely with other fruits as well.
The rhubarb season begins in late spring through early summer, so it might seem that the rhubarb bread-baking season is short, but rhubarb freezes well, and frozen rhubarb can also be used in this bread.
It’s bright pink in color and is often best cooked down to help the sugars caramelize to make it sweeter in taste. Be sure to avoid eating the leaves of the rhubarb plant, they’re actually poisonous!
Ingredients
- Brown Sugar – I used light, but you could use dark as well; it would have a bit more of a molasses taste.
- Vegetable Oil – I love using Avocado oil for recipes like this quick bread.
- Eggs – I always use room temperature large eggs in my baking.
- Buttermilk – I use whole-fat buttermilk, the richness is great, but 2% is fine, I show you how to make your own below.
- All-Purpose Flour – Use unbleached AP flour or substitute with Gluten Free AP flour. I like using organic flour.
- Rhubarb stalks– Fresh is great, but diced frozen rhubarb may be used too, I’ll explain more about that in the FAQ below.
- Vanilla Extract – Use a quality vanilla extract!
- Walnuts – completely optional, but if you love nuts in quick bread, then you will love this!
- Sugar Topping – Cane Sugar (or white sugar), butter and cinnamon.
Get the full recipe in the recipe card below.
Pro-Tip
- If you don’t have buttermilk at home, it’s easy to make in minutes! In a one-cup liquid measuring cup, add 2 tablespoons lemon juice or vinegar, add milk to the 1-cup line, stir, and allow to sit and thicken for 5-10 minutes. 2 tablespoons will more mimic store-bought buttermilk in pH.
How to Make Rhubarb Bread
Preheat the oven to 325° F (165° C) and spray with non-stick oil a regular loaf pan or a mini loaf pan, or split into 4-5 mini loaf pans, typically about a 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 Loaf batter
In a large bowl or in the bowl of a stand mixer on low, mix brown sugar, oil, eggs, vanilla and buttermilk, until smooth.
Combine dry ingredients in a medium bowl, whisk together flour, salt, and baking soda. Stir in flour mixture, folding with a spatula to combine so you don’t overmix it.
Fold in diced tart 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
I 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 4-5 mini loaf pans.
Sprinkle the sugar topping evenly over the top of the bread.
Bake bread pans at 325° F (175° C) for about 60 minutes, until toothpick inserted comes out clean, check the 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!
Substitutions & Variations
- Swap out the rhubarb – While it wouldn’t be rhubarb bread without the rhubarb, feel free to substitute rhubarb (all or partial) with equal amounts of strawberries, blueberries, blackberries, raspberries, cherry, strawberries (roughly chopped), shredded zucchini or even peaches.
- Replace the buttermilk with any milk, plant-based or regular. You may also replace it with equal amounts of sour cream if desired.
- Add nuts – If you like nuts in your rhubarb loaf cake, you will love walnuts, but also try chopped; hazelnuts, almonds and pecans.
- Make it gluten-free – I’ve made this bread gluten-free easily in the past, 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 flour or Oat flour.
- To make this quick bread dairy-free, use store-bought dairy-free buttermilk or make your own using your favorite dairy-free milk add 2 tablespoons vinegar or lemon juice and allow to sit 5-10 minutes.
How to reduce the sugar in our rhubarb bread
I heard from several readers who have successfully cut the sugar in half and other readers who thought it too sweet, as well as those who thought it just right. So I’ve got something for everyone here!
- Reduce the sugar by up to half, note that the tart rhubarb will shine through.
- And/or omit the sugar topping, it’s still delicious!
Expert Tips
- Do not over-mix the batter, that’s why I like to stir the ingredients together by hand. Over-mixing quick bread can cause tunneling and alter the texture of the quick bread. Plus, it can make it dense and gummy (and we definitely don’t want that!).
- You’ll know when the bread has finished baking when an inserted toothpick is clean with just moist crumbs. Any wet batter means that it needs to bake a little bit longer. If the bread is getting too browned on top, lightly tent with a piece of foil.
- Make rhubarb muffins for individual servings. It’s super simple! You can even fold in ½ cup of diced strawberries for berry flavor too.
- Fill muffin cups no more than ⅔ full, top with streusel and bake for 18-20 minutes. Note that I have not tried this recipe as muffins, so watch them and remove them from the oven once the tops spring back when lightly touched and a toothpick inserted comes out clean.
- Serve toasted and slathered with butter, or try this strawberry freezer jam or this strawberry rhubarb jam from my friend Lynn!
- If you are using frozen rhubarb, do not thaw it in advance. You can just stir it into the batter. If you do thaw, then drain well before adding.
High Altitude Baking Instructions
- Increase the oven temperature to 350° F (175° C) when baking at high altitude.
- Add 2 tablespoons flour.
- Decrease sugar to ¾ – 1 ¼ cups
- Begin testing at about 10 minutes before the target time.
Storage
Cool this rhubarb loaf 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.
You can easily freeze rhubarb bread! As with most quick breads, in my opinion, they get better after freezing and thawing. Wrap the completely cooled rhubarb bread well with plastic wrap, then place in a ziplock bag. It can be frozen from 3-6 months.
Recommended Tools
- 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.
Common Questions about Rhubarb Bread
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 an airtight container or baggie.
In the fridge – Do not wash it, keep in plastic ziplock back in fridge crisper drawer, when properly stored it can last 7-10 days in the crisper drawer.
In the freezer – Rhubarb is good up to 12 months, though it sure won’t hurt you if used after that date. If kept frozen in an airtight bag and kept at 0° F or below, it should last indefinitely.
No, the leaves from the rhubarb plant are poisonous.
The best places to try and find fresh rhubarb are your local grocery store or Farmer’s Market. Stores like Whole Foods, Trader Joes, and Sprouts can be hit and miss but often have it, frozen at least!
Enjoy browsing through all of my delicious quickbread recipes!
More Delicious Quick Bread Recipes:
More Rhubarb Recipes You Will Love
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Originally published in 2021, this recipe has been updated in 2026 with clearer instructions, helpful tips, and simple ways to reduce sugar, making it even easier to bake up a delicious loaf every time!
Equipment
Ingredients
Rhubarb Bread Batter
- 1 – 1 ½ cups light brown sugar use less sugar for a less sweet and more tart bread, dark brown sugar may also be used. See notes for high altitude
- ½ cup vegetable oil I used avocado oil
- 2 large eggs room temperature is best, may use just the whites
- 1 ⅓ cups buttermilk I used, full fat, but you can use lowfat
- 1 teaspoon vanilla extract
- 2 ½ cups unbleached all-purpose flour add 2 tablespoons for high altitude
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 ½ cups rhubarb fresh or frozen, wash, dried and diced
- ¼ cup walnuts optional
Cinnamon Streusel Topping (Optional topping)
- ½ cup granulated sugar may also use brown sugar
- 1 tablespoon butter room temperature
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 325° F (165° C) {350°F for high altitude) 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 a small bowl, combine crumb streusel crunch topping ingredients, ½ cup granulated sugar, 1 teaspoon Cinnamon and 1 tablespoon butter. 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 1 – 1 ½ cups light brown sugar , ½ cup vegetable oil, 2 large eggs and 1 ⅓ cups buttermilk, and 1 teaspoon vanilla extract until smooth.
- Add in 2 ½ cups unbleached all-purpose flour, 1 teaspoon kosher salt and 1 teaspoon baking soda, just until combined, scrape the sides of bowl if needed. Fold in diced 1 ½ cups rhubarb and optional ¼ cup walnuts, chopped 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 (165° C) 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.
Notes
-
- Increase the oven temperature to 350° F (175° C) when baking at high altitude.
- Add 2 tablespoons flour.
- Decrease sugar to ¾-1 ¼ cups
- Start checking for doneness 5-10 minutes early.
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.
Nutrition
Shelli Westcott
Delish! A neighbor gave me some fresh rhubarb, I wanted a quick easy way to use it. I tried this Rubarb bread and it was just what I was looking for 😋 I didn’t add the streusel so mine was not too sweet, it was so yummy I’ll make it again and again.
So glad to hear and jealous you already have rhubarb!
Dave
I tried this recipe and it was great but. What’d I do wrong the topping went to the bottom of the baking pan and it was very hard to get out of the pan. I spread t like you said on top and baked at 350 degrees for 60 minuted. Was delicious but topping was on the bottom???????
Hi Dave, sorry to hear that happened. I haven’t experienced that but it might have been your butter was too soft. Did you pop in the freezer until you were ready to bake it? Glad it was still good tho!
DAVE
Yes I had the butter in the freeze like you said even over night, It was really good and I will try making it again. In the picture it showed the batter to be thicker than mine? Was the only difference.
Awe a loose batter could definitely do it Dave. You may bake half way and then sprinkle on the streusel and finish baking that might hold it up better.
Debra Kewatt
This recipe was delicious 😋 made per instructions, perfect. Will make this again
Thank you so much Debra! So appreciate your comment!
Tasia
The most delicious rhubarb bread Kathleen! We all especially loved the streusel topping. 🙂
Tank you so much, Tasia!!
Carmen
Do I need to thaw frozen rhubarb before using? What about thaw and drain? Thank you
Hi Carmen, no the rhubarb should not be thawed ahead of time, if you do, though yes, please drain it!
Cyd Meidinger
Huge hit! Made into muffins and they were all devoured in minutes!
Yay!! Love it!! Bet it was so yummy!
Pam
Best Rhubarb Bread I have made in 50 years. So moist, it melts in your mouth.
Wow! Thank you, Pam.