There’s something deeply comforting about baking with rhubarb especially when it’s tucked into a soft, brown sugar-sweetened loaf that fills the kitchen with warm, nutty aromas. Rhubarb bread is one of those quiet recipes that doesn’t need frosting or fanfare.
Just a few pantry staples, a little lemon, and some finely chopped rhubarb, and you’ve got a moist, beautifully balanced loaf that works for breakfast, dessert, or an afternoon coffee break.
This version of Homemade Rhubarb Bread leans into rich brown sugar, chopped walnuts, and a subtle cinnamon note, giving it just the right mix of sweetness, texture, and spice.
And the best part? It’s surprisingly lighter than you’d expect. With fiber-rich rhubarb and only one egg and no butter in the batter, it’s a better-for-you bake that doesn’t feel like you’re missing out.
A single slice satisfies without overdoing it something that’s hard to come by in the world of quick breads. It’s the kind of recipe that belongs on repeat every spring.
Try it warm with a drizzle of Hot Honey for a bold kick, or serve it alongside a chilled Lemon Drop Martini for a bright, grown-up twist.
If you’ve got your own take maybe with pecans or a crumble top I’d love to hear it in the comments.
What Makes This Rhubarb Bread a Favorite in My Kitchen?
This isn’t just another quick bread recipe it’s one I come back to often because it fits so naturally into everyday life. Here’s why I think you’ll love it, too:
- Caramelized Edges That Feel Like Bakery-Level Good: The brown sugar gives the crust a golden, caramelized finish that’s honestly the best part of every slice. It adds depth without needing extra sweeteners or toppings.
- No Mixer, No Fuss Just Easy Baking: This loaf fits perfectly into my routine. I don’t need a stand mixer, and everything comes together with a bowl and a whisk, which makes clean-up easy too.
- Flexible and Foolproof with Substitutes: I’ve subbed part of the oil with Greek yogurt on days I wanted a lighter version it stays moist and delicious either way.
- Perfect Way to Use Up Extra Rhubarb: If you’ve got rhubarb hanging around from the garden or farmers’ market, this is the best kind of “use it before it goes bad” recipe.
- One Slice Is Seriously Satisfying: It’s hearty enough to keep me full, which means I’m not reaching for more snacks an hour later.
Rhubarb Bread Recipe
Equipment
- Large mixing bowls
- Hand whisk or wooden spoon
- 9×5-inch loaf pan
- Rubber spatula
- Knife and cutting board (for rhubarb and walnuts)
- Oven
Ingredients
- 1 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ¾ cups brown sugar divided
- ⅔ cup vegetable oil
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups chopped rhubarb
- ½ cup chopped walnuts
- ½ teaspoon ground cinnamon
- 1 tablespoon butter melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Stir milk and lemon juice together; set aside to curdle slightly.
- In a large bowl, whisk brown sugar, oil, egg, and vanilla.
- Add the milk mixture and stir until smooth.
- Mix in flour, baking soda, salt, and cinnamon until just combined.
- Fold in chopped rhubarb and walnuts gently.
- Pour batter into the greased loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick comes out clean.
Nutrition
Smart Variations For a Unique Twist!
- Roast the rhubarb before folding it in:
Roasting rhubarb with a touch of honey brings out a deeper, jammy sweetness and intensifies its flavor great if your rhubarb is very tart. - Add a citrus glaze or lemon zest swirl:
A thin lemon glaze or even just a swirl of zest in the batter adds brightness and a beautiful contrast to the richness of the brown sugar. - Mix in candied ginger instead of nuts:
If you’re not into walnuts, try finely chopped candied ginger. It adds a spicy-sweet pop and complements the tangy rhubarb surprisingly well. - Top with oat streusel before baking:
A mix of oats, brown sugar, and butter sprinkled on top adds a bakery-style crunch and extra texture perfect for gifting or brunch spreads. - Swap part of the flour with almond flour:
Replacing ½ cup of the all-purpose flour with almond flour gives the loaf a richer, slightly denser crumb and a nutty undertone that pairs beautifully with rhubarb.
Quick Questions
Q. Can I use frozen rhubarb instead of fresh?
Ans: Yes, just thaw it completely and drain any excess liquid with a paper towel before mixing it into the batter.
Q. Can I make this recipe dairy-free?
Ans: Totally! Swap the milk with almond, oat, or soy milk and use lemon juice as written. The texture stays just as moist.
Q. How do I keep the bread from getting soggy at the bottom?
Ans: Toss the rhubarb pieces in a little flour before folding them into the batter this helps absorb moisture and keeps them from sinking.
Q. Can I skip the walnuts?
Ans: Of course. You can replace them with sunflower seeds, pecans, or even dried cranberries—or just leave them out entirely.
Q. How should I store leftovers?
Ans: Wrap the loaf tightly and store it at room temperature for up to 3 days or refrigerate it for up to a week. It also freezes well for up to 2 months.
Q. Can I make this into muffins instead?
Ans: Yes! Just reduce the bake time to about 20–25 minutes and fill muffin tins ¾ full. Great for on-the-go breakfasts.
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