Oh, sweet rhubarb bread – just saying those words takes me back to my grandma’s kitchen every spring. She’d pull those bright red stalks straight from her garden, and before you knew it, the whole house smelled like tart-sweet magic. This recipe is my absolute favorite way to use up that seasonal bounty. It’s simpler than pie (no rolling pin required!) but just as satisfying, with the most tender, moist crumb you can imagine.
What I love most is how the rhubarb’s natural tang plays against the sweetness – it’s like sunshine in loaf form. My kids go crazy for it toasted with butter, but honestly? I’ve been known to sneak slices straight from the pan. Trust me, once you try this, you’ll be hunting down rhubarb patches every May just to make it again.
Why You’ll Love This Sweet Rhubarb Bread
Let me count the ways this loaf will steal your heart:
- Unbelievably moist – The buttermilk and fresh rhubarb keep every bite tender, even days after baking (if it lasts that long!)
- Simple as can be – No fancy equipment needed, just two bowls and a spoon. Perfect for lazy Sunday mornings.
- Celebrates spring – When rhubarb’s at its peak, this bread lets those tangy stalks shine brighter than strawberry shortcake.
- Breakfast MVP – Toasted with butter? Divine. Packed in lunchboxes? Genius. Midnight snack? Don’t mind if I do.
Honestly, it’s the kind of recipe you’ll scribble on an index card and pass down for generations.
Ingredients for Sweet Rhubarb Bread
Here’s everything you’ll need to make this springtime treat sing – I’ve made this enough times to know these measurements work like a charm:
- 2 cups all-purpose flour – spoon and level it, don’t scoop!
- 1 cup sugar – I use regular granulated, but brown sugar adds nice depth too
- 1 teaspoon baking soda – make sure it’s fresh for good rise
- ½ teaspoon salt – just enough to balance the sweetness
- 1 large egg – room temp blends smoother
- 1 cup buttermilk – no buttermilk? Mix 1 tbsp lemon juice + milk to make your own
- ¼ cup vegetable oil – or melted butter if you’re feeling fancy
- 1 teaspoon vanilla extract – the good stuff, not imitation
- 2 cups chopped fresh rhubarb (about 3-4 stalks) – redder stalks = prettier bread!
- ½ cup chopped walnuts (optional) – leave ’em out if you’re nut-free
See? Nothing weird or hard-to-find – just simple ingredients that turn into something magical.
How to Make Sweet Rhubarb Bread
Alright, let’s get baking! This rhubarb bread comes together faster than you can say “second slice please.” Just follow these simple steps – I’ve made every mistake so you don’t have to.
Preparing the Batter
First things first – preheat that oven to 350°F (175°C) and grease your 9×5 loaf pan really well. Rhubarb’s sticky business!
Now, grab two bowls – one for dry stuff, one for wet. In the big bowl, whisk together the flour, sugar, baking soda and salt. No need to sift, just mix it up good. In the smaller bowl, beat the egg lightly, then whisk in the buttermilk, oil and vanilla until it looks like a creamy dream.
Here’s the important part – pour the wet into the dry and stir JUST until the flour disappears. A few lumps are fine – promise! Overmixing makes tough bread, and we want tender. Now gently fold in the rhubarb and walnuts (if using) with a spatula. The batter will be thick and speckled with pink – that’s how you know it’s perfect.
Baking and Cooling
Pour that beautiful batter into your prepared pan and smooth the top. Into the oven it goes for 50-60 minutes. Around the 45 minute mark, start checking with a toothpick – it should come out clean or with just a few moist crumbs when it’s done.
Here’s my grandma’s trick: let it cool in the pan for 10 minutes before turning it out onto a wire rack. This keeps it from falling apart but prevents soggy bottoms. Resist cutting for at least 20 minutes – I know it’s hard, but hot bread crumbles like crazy!
When you finally slice in, you’ll see those ruby-red rhubarb pieces peeking through the golden crumb. Absolute springtime magic.
Tips for Perfect Sweet Rhubarb Bread
After baking countless loaves (and eating even more), here are my can’t-live-without tips:
- Fresh is best – That crisp snap when you bend a rhubarb stalk? That’s what you want. Older stalks get stringy and won’t melt into the bread like fresh ones do.
- Taste your rhubarb first – Some stalks are tarter than others. If yours makes you pucker, bump the sugar up to 1¼ cups. Sweet tooth? Try ¾ cup for more tang.
- Oven thermometer is your friend – Mine runs hot, so I bake at 325°F. A $5 thermometer saves you from underbaked centers or burnt bottoms.
- Chop evenly – ½-inch pieces are perfect – big enough to taste, small enough to cook through. No one wants a stringy surprise!
Follow these, and you’ll get that bakery-worthy loaf every single time.
Storing and Freezing Sweet Rhubarb Bread
This bread disappears fast in my house, but when we miraculously have leftovers, here’s how I keep them tasting fresh:
At room temperature, store it wrapped in foil or in an airtight container for up to 3 days. The buttermilk keeps it surprisingly moist! For longer storage, slice and freeze between parchment paper – it’ll stay perfect for 3 months. When that rhubarb craving hits, just pop a frozen slice in the toaster or let it thaw at room temp for 30 minutes. Tastes like you just pulled it from the oven!
Sweet Rhubarb Bread Variations
Once you’ve mastered the basic recipe, try these fun twists – I’ve tested them all and each brings something special:
- Swap the nuts – Almonds or pecans work beautifully instead of walnuts. For extra crunch, toast them first!
- Spice it up – A teaspoon of cinnamon or cardamom in the dry ingredients makes the rhubarb sing.
- Berry buddies – Fold in a handful of strawberries or raspberries with the rhubarb for a fruity surprise.
My neighbor swears by adding orange zest – I might just steal that idea next time!
Nutritional Information
Just so you know what you’re biting into (not that it’ll stop you from having seconds!):
- Calories: 220 per slice
- Fat: 7g (1g saturated)
- Carbs: 35g (15g sugar)
- Protein: 4g
Remember, these are estimates – your actual numbers might vary based on ingredient brands or if you skip the walnuts. But hey, it’s got vegetables in it – that counts for something, right?
Frequently Asked Questions
I get questions about this rhubarb bread all the time – here are the answers to the ones I hear most:
Can I use frozen rhubarb? Absolutely! Just thaw and drain it really well – frozen rhubarb releases more liquid. You might need to bake it 5-10 minutes longer too.
How can I reduce the sugar? Start with 3/4 cup instead of 1 cup – the bread will be tarter but still delicious. Some readers use 1/2 cup with great results if they love that rhubarb pucker!
What if I don’t have buttermilk? No problem! Mix 1 tablespoon lemon juice or vinegar with enough milk to make 1 cup, let it sit 5 minutes until slightly curdled. Works like a charm.
Can I make this gluten-free? I’ve had success with a 1:1 gluten-free flour blend, though the texture might be slightly denser. Definitely worth trying if you’re GF!
Why did my bread sink in the middle? Usually means it needed more baking time or your baking soda was old. Next time, test with a toothpick in several spots before pulling it out.
Now it’s your turn – try this recipe and tell me how your rhubarb bread turns out! Tag me on Instagram or leave a comment below with your results.
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Sweet Rhubarb Bread Recipe – Irresistible 2-Step Loaf
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
Sweet rhubarb bread is a moist and flavorful quick bread packed with fresh rhubarb. Perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups chopped fresh rhubarb
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mix flour, sugar, baking soda, and salt.
- In another bowl, whisk egg, buttermilk, oil, and vanilla.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in rhubarb and walnuts.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh rhubarb for best flavor.
- Store in an airtight container for up to 3 days.
- Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: rhubarb bread, sweet bread, quick bread, rhubarb recipe