Rhubarb Bread
This Rhubarb Bread is made with buttermilk and oil for an ultra tender crumb. The loaf is loaded with chunks of tangy rhubarb and is topped with craggy spiced-sugar crust.
Table of contents
About this recipe
With a moist crumb and spiced-sugar topping, this Rhubarb Bread is really more cake than bread. Because it’s baked in a loaf pan it is categorized as a “tea bread” or “quick bread”.
Rhubarb is a natural choice for a not-too-sweet quick bread mix-in. It’s a wonderful ingredient that just needs a bit of sugar and some time in the oven to release all its potential.
The juices released from the rhubarb while the bread is baking, along with a little oil, keeps the crumb super moist. Buttermilk tenderizes the crumb and adds a subtle tang that compliments the rhubarb’s natural tartness.
Ingredients
Ingredient Notes
- All Purpose Flour – All purpose flour has a medium protein content which makes a loaf with a tender crumb and enough structure to keep the rhubarb chunks suspended in the batter.
- Buttermilk – Buttermilk has wonderful flavor and the acidity tenderizes the cake crumb. Buttermilk powder is the best substitute for fresh buttermilk. In a pinch you can use whole milk thickened with a tablespoon of lemon juice or vinegar. Yogurt thinned with a little milk will also work.
- Oil – A cake or bread made with oil is softer at room temperature than one made with butter.
- Rhubarb – This quick bread can be made with fresh or frozen rhubarb. If you use frozen rhubarb do not defrost it before folding it into the dough. Visit this page to learn more about storing and freezing rhubarb.
- Cinnamon/Ginger – A light addition of spice enhances but does not overpower the flavor of the rhubarb. The spices are optional.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
- Prepare the components: Combine the dry ingredients and the wet ingredients separately. Toss the rhubarb with flour. Mix the spiced sugar topping.
- Mix the wet ingredients into the dry ingredients.
- Spread 1 cup of the batter into the prepared pan.
- Fold the rhubarb into the remaining batter and add it to the pan.
Keep the rhubarb from sinking to the bottom
The rhubarb will sink into the batter as the loaf bakes. Spreading a cup of the batter into the pan before adding the rhubarb, and baking on the lowest rack of the oven, allows the bottom of the loaf to set before the rhubarb can sink to the bottom.
- Use the tip of a small spatula to form a channel down the center of the loaf. As the loaf rises in the oven, a neat crack will form along the channel.
- Sprinkle the spiced sugar over the batter.
- Bake until the loaf is well risen and a toothpick inserted in the center of the loaf comes out clean.
Storage
Store your rhubarb bread at room temperature for 3-4 days. In fact, I like it the 2nd day when the rhubarb moisture has time to permeate the loaf. Do not refrigerate or the bread will stale faster. Leftover slices can be individually wrapped and frozen for up to a month.
More Quick Breads
More Rhubarb Recipes
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Rhubarb Bread
Ingredients
Topping
- 1 oz granulated sugar (2 tablespoons)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
Batter
- 8 oz rhubarb (cut into ½" cubes, about 2 cups)
- 12 ½ oz all purpose flour (2 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 6 oz granulated sugar (¾ cup)
- 2 large eggs
- 8 oz buttermilk (1 cup)
- 5 oz vegetable oil (⅔ cup)
Instructions
Make the Topping
- Combine 1 oz granulated sugar, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground ginger in a small bowl. Set aside while you mix the batter.
Make the Batter
- Toss 8 oz rhubarb pieces with 2 teaspoons of flour. Set the bowl aside while you make the batter.
- Preheat the oven to 350 °F. Butter a 9"x5" loaf pan then line the pan with parchment paper to make a sling (see process photos). If you don't have parchment paper, butter and flour the pan.
- Place 12 ½ oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and 6 oz granulated sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 8 oz buttermilk, and 5 oz vegetable oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the flour is incorporated. Remove 1 cup of the batter from the bowl and spread it into the bottom of the prepared pan. Fold the rhubarb into the rest of the batter and dollop it over the batter in the pan. Spread to level the batter then use the tip of a small spatula to make a channel down the center of the loaf (see process photos).
- Sprinkle the spiced sugar topping over the batter.
- Bake the loaf on the bottom rack of the oven until it is well risen and browned and a toothpick inserted in the center of the loaf comes out clean, about 60 minutes.
- Cool the loaf in the pan for at least 10 minutes. Use the paper sling to lift the loaf out of the pan. Cool to room temperature before serving.
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