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. It makes two loaves, perfect for sharing with a neighbor!
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?
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 be used in this bread.
Try pairing with this Strawberry Rhubarb Salad, Starbucks Passion Tea, and this light but hearty Chicken Salad Tarragon.
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: High Altitude Banana Bread, Banana Nutella Bread, Chocolate Chip Banana Bread and this Healthy Strawberry Bread.
Simple Ingredients for Quick Rhubarb Bread
- 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 heart-healthy Avocado oil or Grapeseed Oil for recipes like this quick bread.
- Eggs – I always use large eggs in my baking. 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 – Use unbleached AP flour or substitute with Gluten Free AP flour. I like using organic 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 – Use a quality vanilla extract!
- Walnuts – completely optional, but if you love nuts in quick bread, then you will love this!
- Streusel Topping – Cane Sugar (or white sugar), butter and cinnamon.
Get the full recipe in the recipe card below.
Buttermilk Substitute (Homemade Buttermilk)
- 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.
Instructions
Preheat the oven to 325° F (165° C) and spray with non-stick oil a loaf pan or bread pan and a mini loaf pan, or split into 4-5 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 4-5 mini loaf pans.
Sprinkle evenly with streusel topping.
Bake at 325° F (175° C) for about 60 minutes, until toothpick inserted comes out clean, check the mini loaf at about 40 minutes.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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
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 actually poisonous.
Yes, as with most quick breads, in my opinion they actually get better after freezing and thawing. Wrap the completely cooled rhubarb bread well with plastic wrap, then place in a ziplock bag. May be frozen from 3-6 months.
Ask a neighbor who grows rhubarb, I bet they wouldn’t mind sharing!
The best places to try and find fresh rhubarb is your local grocery store, if they don’t have it ask, they might be able to get it for you.
Stores like Whole Foods, Trader Joes, and Sprouts can be hit and miss but often have it, frozen at least! Be sure to visit your local farmer’s market during the spring-summer months!
Strawberry Rhubarb Muffins
Line a muffin pan with cupcake liners, then spray lightly with a little spray oil. Make the recipe as described for the rhubarb bread with buttermilk adding up to ½ cup diced strawberries.
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 from oven once the tops spring back when lightly touched and a toothpick inserted comes out clean.
Substitutions & Variations for Buttermilk Rhubarb Bread
- 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 (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.
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 flour or Oat flour.
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 freezer jam or this strawberry rhubarb jam from my friend Lynn!
Recommended Tools
- Loaf Pan | 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.
- Do not over mix the batter, which is why many of them are done by hand. Overmixing quick bread or soda bread 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!
How to test baking soda & baking powder
- Measure out ½ cup of hot tap water.
- Baking soda needs an acid to get a reaction, so add ¼ teaspoon white or apple cider vinegar to the water if you’re testing baking soda. If you are testing baking powder, you do not need to add any vinegar.
- Add baking soda or baking powder, just ¼ teaspoon — if you get fizzing you are in business, if you get nothing, toss it out and buy a new one!
High Altitude Buttermilk Rhubarb Bread Recipe
- Increase the oven temperature to 350° F (175° C) when baking at high altitude.
- Add 2 tablespoons flour.
- Decrease baking soda by ¾ teaspoon
- Decrease sugar to ¾-1 ¼ cups
- Bake a little longer, but start testing at the earlier time.
Enjoy browsing through all of my delicious quickbread recipes!
Love Rhubarb Bread? Try more delicious recipes!
Be sure to comment and rate and share on Pinterest, Instagram, Facebook and Twitter!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Buttermilk Rhubarb Bread with Cinnamon Streusel Topping
Click stars to rate now!
Print Pin Save RateEquipment
Ingredients
Rhubarb Bread Batter
- ¾ – 1 ½ cups light brown sugar use less sugar for a less sweet and more tart bread, dark brown sugar may also be used. Use less 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 decrease to ¾ teaspoon for high altitude
- 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 room temperature
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 325° F (165° C) 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 ¾ – 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.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Notes
- Increase the oven temperature to 350° F (175° C) when baking at high altitude.
- Add 2 tablespoons flour.
- Decrease baking soda by ¾ teaspoon
- Decrease sugar to ¾-1 ¼ cups
- Bake a little longer, but start testing at the earlier time.
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
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.
Erik
Everyone loved this! Some didn’t even know there was rhubarb in it. 😉
Love it!!
Sara Welch
Enjoyed this for an afternoon treat and it did not disappoint! Turned out light, fluffy and delicious; easily, a new favorite recipe!
Thank you so much Sara, so glad you enjoyed it!
Elizabeth
I’ve never tried rhubarb in a bread before! The cinnamon streusel gives it that sweet crunch on top. Thanks for sharing!
Glad you liked it!
Jen
This instantly became a favorite at my house! Really delish and amazing!
Yay, so glad you loved it!!
Shadi Hasanzadenemati
Love how easy this recipe is. It’s perfect for our family!
Glad to hear that, Shadi!
Tami
This was delicious! It tasted exactly like the rhubarb bread my gramma used to make! I’m saving this recipe and keeping it forever????
Yippee!! Love it when we find a recipe that reminds us of our family!
Kathleen
This bread was so sweet I could barely taste the rhubarb. My other half liked it, which is why I gave it a 3. I doubt if I will make again. Followed directions as written. It’s good for someone who can’t eat rhubarb unless loaded with sugar. I tried it because of the high ratings.
Sorry about that, Kathleen; I always dislike when someone doesn’t like a recipe; I know how it feels to be disappointed after making something I had an idea of how it should turn out. I have updated the recipe card to show that you can easily reduce the sugar if desired — guess I like it sweeter! Everyone has different tastes and I cannot assume I will meet them all. I hope you have a lovely week!
Hope
Making this (double batch) for the third time…I used only 2 cups sugar the first time, and cut out another cup the second time. Still sweet enough for us. Added raisins and pecans…love it!
Love it and love your tweaks, Hope! That’s wonderful!!
Aaron Long
My 9-year-old grandson delightedly chopped down rhubarb and we doubled the recipe. It was a huge hit with the entire family (he took some to his aunt’s birthday party). We were so happy with how it turned out that we gave neighbors stalks of fresh rhubarb and included this recipe. Thanks!
I love hearing that, Aaron! Thank you so much for your kind words.
Jeana
I am going to bake your bread using our frozen rhubarb. Do I need to thaw first? Do I need to squeeze the excess moisture out before adding to the recipe?
You do not need to thaw it first Jenna, at least I haven’t.
susan | the wimpy vegetarian
I love that you added how to test if your baking soda / powder are fresh! Thank you!! I think I’ll made mini loaves of this for gifts! It sounds sooooo good.
Perfect for gifts!
Kat
This is very sweet and beyond delicious! I am a tough sell and this one’s a winner! I usually make 1 1/2 times the base because I like a little more shortbread. The fam loves it so much I double it and make a 9×13 pan!
Loved your tweaks!
Tara
Such a beautiful and easy bread! I especially love the streusel topping. The texture sounds perfect!
Yes, texture topping it all works!
Sara Welch
Gave this a try this afternoon and it did not disappoint! Turned out light and moist; easily, a new favorite recipe!
Yay, love hearing this!
Anita
The rhubarb and walnuts are perfect together. This is a quick and delicious way to enjoy rhubarb when they are in season.
It sure is!
Jacqueline Meldrum
I love rhubarb so I sm all in for this recipe.
Hope you love it!
Andrea
This is the first time I’ve heard of rhubarb bread! I’m so excited to make some. Thank you for the recipe!
You will love it!
Debbie Miller
Very delicious bread. I made it GF from my own flour blend.
Always love to hear peoples GF flour blends, what do you use? Thanks so much for your kind words, so glad you loved it!
Tayler Ross
I made this bread yesterday and it was a hit with my whole family! We will definitely be making it often!
Love hearing that Tayler, thank you so much! Happy baking!
Kate
I have SO much rhubarb at the moment and this is such a delicious way to use it – really moist and easy to make, thanks so much!
It is prolific isn’t it! So glad you loved it!
Sarah James
What a delicious rhubarb bread, the Streusel Cinnamon Crunch Topping really made this loaf special, thanks for sharing.
You are very welcome, thank you Sarah
Beth Sachs
I love rhubarb and this cake sounds fantastic, especially the streusel topping!
I hope you love it!
Erin
This bread is a dream! We’re obsessed with it, and this didn’t even last a day in our home. Will be making again when I can get my hands on more rhubarb.
Michaela Kenkel
Every year when I get my hands on fresh rhubarb, I look for new things to make with it – this year I made your bread and OH MY GOODNESS!! It is phenomenal!! Thanks so much!!
Woot-woot, love hearing this of course! Thanks for commenting!
Mary Ellen
Delicious. Makes a pretty top crust. I doubled the recipe but only put a total of 2 cups of sugar. Plus I reduced the sugar in the topping which reduced the coverage. Even so, was still a little sweet for my tastes. But still great. I did not use the cinnamon as I didn’t want the darker top. It made a generous 3 bread loaf loaf pans. Will use this recipe again and again.
Yes it does! And I love that you used less sugar for doubling the recipe, I am sure it was plenty sweet! So glad that you enjoyed it! Thank you for your kind comment.
Sandra Shaffer
First time I tried baking with rhubarb and won’t be my last. I added the walnuts and loved the added texture. Thank you.