Description

Rhubarb bread effortlessly combines the tangy flavor of rhubarb with the softness of a loaf cake, creating an irresistible treat. Perfect for spring, this versatile recipe can be customized to suit your dietary needs, whether you’re looking for low-sugar or small-batch rhubarb recipes. Whether you’re a seasoned baker or a beginner, these rhubarb bread recipes will surely become your go-to for any occasion.

Ingredients

Scale

For the Bread:

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon (optional)
1/2 cup unsalted butter, softened
1 cup granulated sugar (or less for low sugar rhubarb bread)
2 large eggs
1 cup chopped rhubarb (fresh or frozen)
1 tsp vanilla extract
1/2 cup buttermilk (or regular milk)

For a Topping (Optional):

1/2 cup chopped walnuts or pecans (optional for added texture)
1 tbsp sugar (to sprinkle on top before baking)

Instructions

Preheat the Oven and Prepare the Loaf Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Cream the Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then add the buttermilk. Mix until fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add the Rhubarb: Gently fold the chopped rhubarb into the batter. You can also add nuts or raisins at this stage for extra texture.
Bake the Bread: Pour the batter into the prepared loaf pan, sprinkle with chopped walnuts or pecans, and sugar. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve once it’s cooled, or enjoy it warm with a little butter.

Notes

Low Sugar Version: Reduce the sugar content by using a sugar substitute like Stevia or Erythritol, or use less granulated sugar.
Vegan Option: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use non-dairy milk like almond milk.
Additional Fruits: Feel free to mix in strawberries, blueberries, or apples for extra flavor.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: Rhubarb Bread, Rhubarb Loaf, Low Sugar Rhubarb Recipes, Rhubarb Cake, Spring Baking