Looking forward to making the perfect Rhubarb Bread Recipe? With a light, buttery cinnamon streusel crunch topping, this quick bread is sweet, tangy, tender, and tasty, a perfect way to use fresh rhubarb from the garden. Makes enough for you and a friend to share.
A unique vegetable, rhubarb is best enjoyed with fruit because the tartness of the vegetable contrasts well with the sweetness of berries and other fruits.
You may also enjoy this recipe for Old-Fashioned Rhubarb Cake, Rhubarb Dump Cake, and these delicious Strawberry Rhubarb Crumb Bars. Like zucchini, it adds moisture to baked foods, like in this decadent Chocolate Zucchini Cake.
Ingredients for Making Rhubarb Bread
The key ingredient in this recipe for rhubarb bread—buttermilk—is what gives it the best texture! It results in a very light and fluffy bread.
The rest of the ingredients are the standard cast of baking characters, save from the rhubarb. What you’ll need is as follows:
- Rhubarb
- All-purpose flour
- Granulated sugar
- Baking powder, baking soda, and salt
- Buttermilk
- Butter
- Neutral oil
- Eggs
- Vanilla
- Cinnamon
How to Make Rhubarb Bread Recipe
Like most quick breads or soda breads, there are a few guidelines to remember in order to get the best outcome.
- First, properly prepare your pan. Grease the surface, then sprinkle with flour, or use a nonstick cooking spray with flour and oil, such as Baker’s Joy. Grease the pan from top to bottom, then lay a small rectangle of parchment paper over the bottom.
- To help defuse the chill, arrange the egg and milk on the kitchen counter ahead of time. This will facilitate incorporation more easily.
- Rinse, trim, and roughly chop your rhubarb, then reserve.
- Combine the sugar topping ingredients and reserve.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Stir just until the mixture comes together after adding the wet mixture to the dry mixture. The batter shouldn’t be smooth, so don’t overmix.
- Stir in the rhubarb and pour half of the batter into the pan that has been preheated.
- After adding the remaining batter and half of the cinnamon sugar, sprinkle the remaining sugar on top.
- Cook as instructed. You will need to test by sticking a toothpick into the center to determine the timing, which varies depending on your oven. The bread will come out clean after it is finished.
- Before removing the loaf from the pan, let it cool on a rack for ten to fifteen minutes.
- Allow to cool completely on the rack, then cover with plastic wrap and place in the refrigerator to chill before slicing.
What are Useful Tips for this Recipe
Do you not have all the ingredients needed to make this tasty quick bread on hand? Do you wish to make a modification? Here are some useful hints to help you modify this rhubarb quick bread recipe.
1. Go Crazy: Replace the pecans with walnuts, almonds, or hazelnuts.
2. Vanilla Extract: Although vanilla tastes good with everyone, you can also add a half teaspoon of your favorite flavors, like almond, coconut, lemon, maple, or orange extract.
3. Granulated Sugar: Brown sugar can be substituted for granulated sugar for a moister cake with a deeper flavor.
4. Spices: Replace the cinnamon with either apple pie or pumpkin pie spice, or add nutmeg, cloves, or allspice in addition.
5. Strawberry Rhubarb Bread: For this version, use 1 cup chopped strawberries and 1 cup diced rhubarb.
Secrets to a Light and Fluffy Bread
It’s easy for quick breads to come out dense, dry, or bursting at the seams. Nothing at all like this rhubarb bread! The velvety soft texture has two secrets to it:
Take genuine buttermilk. Using buttermilk is essential for creating a light, fluffy bread with a soft crumb. Refrain from using any kind of substitute for buttermilk in this recipe.
Apply both oil and butter. When baking, butter and oil have different properties. Although we usually use oil in our quick bread recipes, we really enjoy the rich flavor and texture that butter brings to this recipe.
When is Rhubarb Season?
Although the rhubarb bread baking season may seem short given that rhubarb season runs from late spring to early summer, rhubarb freezes beautifully and is a great ingredient for this bread.
