This Rhubarb Bread recipe is a great classic quick bread that is easily made. Served warm with a pat of butter, this quick bread featuring rhubarb is a great breakfast or snack option.
Who doesn’t love a good quick bread? You essentially mix all the ingredients in one bowl, pour it into a bread pan and the results is the perfect snack or breakfast. This Rhubarb Bread is no exception.
We love our rhubarb plant that grows each spring. If you are not familiar with rhubarb, you cut off the leaves and just use the stalks. If you try to eat it alone, you would be in for a surprise. It is extremely tart and requires a lot of sugar to sweeten it up.
We are always looking for new rhubarb recipes outside of the typical rhubarb pie or cobbler. This Rhubarb Bread recipe comes from our favorite Pot O’Gold cookbook. The original submitter of the recipe says it is good hot or cold, with or without butter.
How to Freeze Rhubarb
We try to freeze some of this summer garden staple so that we can enjoy it year round. Cut the rhubarb into 1-inch pieces and either blanch it in boiling water for about 1 minute OR just freeze it raw. Spread the pieces on a cookie sheet in one layer and put in the freezer for at least 2 hours. Once frozen, transfer to freezer storage bags or containers and put in the freezer. It will keep for up to one year.
When pulling it out of the freezer to use, you do not have to thaw the rhubarb but you can. If you use it from frozen, you might want to add a few more pieces to the recipe as it will shrink as it thaws.
How to Make Rhubarb Bread
Full recipes and ingredient list is at the bottom of this post.
- Prepare two bread loaf tins by greasing and flouring all sides.
- In a large mixing bowl, combine all ingredients in the order listed in the recipe card below.
- Pour batter into the prepared pans – divide evenly between the two.
- Bake for 40-50 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
- Let cool for 5 minutes before removing bread from pans.
Notes on Making Rhubarb Quick Bread
- This Rhubarb Bread recipe uses buttermilk which is an ingredient that many people don’t always have in their refrigerator. You might be asking “Can I make buttermilk?” or “What can be used in place of buttermilk?” You can make buttermilk by simply using lemon juice and milk! Our friend, Marybeth, explains how over at My Fearless Kitchen. It’s basically one Tablespoon of lemon juice to one cup of milk. Stir and let sit for several minutes and you have buttermilk!
- You can use fresh or frozen rhubarb in this recipe.
- This rhubarb quick bread can be stored in the freezer for up to 3 months.
Our Favorite Rhubarb Recipes
We have several rhubarb recipes on the blog, see our roundup of our recipes and some from our friends here.
- 1 1/2 cups brown sugar packed
- 2/3 cups vegetable oil
- 1 egg
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 1/2 cups diced rhubarb
- 2 1/2 cups unsifted flour
- 1 teaspoon baking soda
- 1/2 cups nuts pecans or walnuts, chopped
- Preheat the oven to 350 F.
- Prepare 2 loaf pans by greasing and flouring all sides.
- Mix all ingredients in order listed until fully incorporated and smooth.
- Pour into prepared loaf pans.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Let cool in pans for 5 minutes before inverting pan to remove bread.