The Best Rhubarb Bread Recipe, Quick and Easy Bread
If you have rhubarb from your garden or the store and want to make something delicious with it. This rhubarb bread recipe is quick, easy, and quite possibly the best rhubarb bread recipe too.
We grow rhubarb every year. We have two plants and this year they were producing like crazy. So I knew I had to come up with a new recipe to use it in.
And this recipe for rhubarb bread was voted by my family to be the best. They might be a little biased though.
I adapted my great grandma’s banana bread recipe to make this yummy quick bread recipe and it’s delicious.
Now if you’ve never eaten rhubarb, you might have been curious about this recipe. And it’s the perfect recipe to use to introduce yourself to rhubarb.
But you might have a few questions first…
Can Rhubarb Make You Sick?
You might have heard that rhubarb can make you sick. The stalks are safe to eat but you don’t eat the leaves, you want to remove them and get rid of them. Eating them can or will make you sick.
The red or green and red stalks, that is what you use.
It’s kinda like a huge celery stalk. It’s stringy and tart. But use it in ice cream, in rhubarb custard crisp, in a jam or in this recipe and it’s delightful.
Is Rhubarb a Fruit or Vegetable?
Rhubarb is technically a vegetable. But it is used as a fruit in quick bread and desserts. Alone it is quite tart, but roasting it mellows the tartness of it a bit.
And now you know a little more about rhubarb, let’s see how to make the best rhubarb bread.
More Rhubarb Recipes You Have to Try: Rhubarb Custard Crisp | Rhubarb Ice Cream | Roasted Rhubarb Jam
Rhubarb Bread Ingredients
These are the ingredients you’ll need to make your own homemade rhubarb bread. You can get the full printable recipe below.
Flour, we use unbleached all purpose flour
Baking Powder, we like the aluminum free type
Salt
Sugar
Oil, Canola, Olive Oil use whatever oil you prefer
Egg or a tablespoon of soy flour with a tablespoon of water
Milk, or you can use soy milk or almond milk if you need to eat dairy free
Vanilla
Rhubarb, you can use fresh rhubarb or thawed and drained frozen rhubarb
How to Make Rhubarb Bread
I made a quick recipe video to show you how to make your own loaf of rhubarb bread. But you can also scroll down to see the recipe steps in photos and get more recipe tips too. Just in case watching a video isn’t for you. Hey, I get it, videos aren’t for everyone.
Homemade Rhubarb Bread, Step By Step
Step 1 The Dry Ingredients
Gather your dry ingredients (not the sugar) and measure them into a bowl. Then mix with a whisk. Set aside.
Step 2 The Wet Ingredients
To a large bowl, you’ll want to add the sugar with the wet ingredients and mix well.
Step 3 Combined the Dry and Wet Ingredients
Next, you’ll want to add your dry ingredients to the wet. Then mix, but don’t over mix. Just mix until almost all the flour is mixed in.
Recipe Tip: Just mix until the dry ingredients are moistened. Over mixing the batter will cause tough bread. You don’t want that.
Step 4 Fold in the Rhubarb
Take the rhubarb you diced and fold it into the batter. And finishing moistening the dry ingredients too.
Recipe Tip: If you like big pieces of rhubarb in your bread, dice the rhubarb into bigger pieces. If you like little bits of rhubarb throughout the bread, dice it smaller.
Step 5 Get Ready to Bake
Scoop the batter into a greased loaf pan and bake until golden and a toothpick comes out clean when stuck in the middle. It will take about an hour to bake.
Step 6 Cool the Bread
Once your loaf of rhubarb bread is done. Let it cool in the pan on a wire rack for 5 minutes. This will make it easier to remove from the pan.
After 5 minutes remove from the pan, then let cool completely on a wire rack.
Now onto a few rhubarb bread tips…
How to Serve Rhubarb Bread
We like to serve our rhubarb bread warm with a little butter on it. Or just warm is good too. It really needs nothing else.
How to Store Your Rhubarb Bread
It’s best to store your rhubarb bread wrapped in plastic or foil. I prefer foil. You can store it at room temperature for 2-3 days. It will keep 3-4 days in the refrigerator.
Can you Freeze Rhubarb Bread?
If you need or want to store your bread longer. Wrap it tightly and freeze. When ready to eat it, thaw and then serve.
What if I only have frozen rhubarb, can I use frozen rhubarb in this recipe?
Yes, you can. Be sure to thaw it first and remove any excess moisture from the rhubarb.
I freeze part of my rhubarb harvest each year. I dice the rhubarb and then freeze it in 2 cup portions.
Frozen rhubarb works great in this recipe and in my grandma’s rhubarb custard crisp or this rhubarb crumble coffee cake or caramel rhubarb upside down cake.
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You can grab the printable recipe before you go to make your own loaf of rhubarb bread…
Quick and Easy Rhubarb Bread
Ingredients
Instructions
- In a medium bowl, combine the flour, baking powder, and salt. Whisk to mix and set aside.
- In a large bowl, combine the sugar, oil, egg, milk, and vanilla. Stir to mix well.
- Add the dry ingredients to the wet. Stir to just combine, don’t over mix, it will cause tough bread.
- Fold in the diced rhubarb.
- Spoon into a greased loaf pan.
- Bake 350 degrees for about 60 minutes or until a toothpick comes out clean when inserted in the center.
- Cool in the pan for 5 minutes and then remove from pan and cool completely on a wire rack.
Video
Notes
Nutrition
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Please send your grandmother’s banana bread recipe.
Norma, here’s the link to my grandmother’s banana bread recipe. I hope you enjoy it.
What do you do with frozen rhubarb, do you drain it first because it’s very juicy when it comes out of the freezer not like fresh?
Dora, I do drain the rhubarb when it comes out of the freezer before adding it to the recipe.
Am I reading this right, 2 Tablespoons of vanilla, not 2 tsps? I apologize, just seems like a lot!
Valerie, I do add 2 tablespoons of vanilla but I really like vanilla flavoring. But 2 teaspoons would work great too. I hope that helps.
This is very yummy bread!! Going to keep this for my go to Rhubarb Bread!!
I used Bobs Red Mill 1 to 1 ..even swap for reg flour
I followed directions to a T……….cake was tasty, but an entire flop…i couldnt slice it as it kept breaking up…nothing but crumbs…what else could I do, to make it correct when using gluten free flour..extra egg???
Dianne, Was the bread dry and crumbly? I’m not really experienced with gluten free flour but I’ve read if your quick bread is crumbly you need to add more fat. So I’d increase the oil in the recipe next time and see if the texture improves. I hope that helps.
Do you add any topping? Streusel or frosting?
Sue, we usually eat it plain but you could add strudel topping or frosting if you’d like. I”m sure it would be delicious.
This turned out perfectly!! Thank you! No problems, and baked in the exact amount of time stated!! Just had a piece while it is still warm…..delicious!!
I’m glad it turned out perfectly for you. Our whole family loves this recipe. I need to make another batch now that I have more rhubarb in the garden.