Rhubarb Bread brings a delightful tang and natural sweetness to your table, making it a perfect springtime treat. After testing this recipe several times, I discovered the magic that rhubarb adds when paired with buttery walnuts. Each slice bursts with flavor and a tender crumb that calls for a warm cup of tea. If you enjoy unique flavor pairings, check out my Pumpkin Bread recipe for another seasonal delight.
About Rhubarb Bread
This Rhubarb Bread celebrates a classic spring ingredient that’s both tangy and refreshing. After testing various methods, I refined the process to balance sweetness and acidity perfectly. It’s a budget-friendly recipe, perfect for using up seasonal rhubarb, and makes delightful gifts for friends and family.
- Quick prep time makes it great for busy weekdays.
- Budget-friendly ingredients—great for family baking.
- A cozy favorite that evokes nostalgia at every bite.
- Rhubarb’s unique flavor shines in this classic American cuisine.
Key Ingredients & Their Roles
- Rhubarb: Provides a tart punch; fresh is best, but frozen works too.
- Brown Sugar: Adds deep moisture and a caramelly flavor.
- Walnuts: Offers crunch and a nutty complexity; swap with pecans for a twist.
- All-Purpose Flour: Backbone of structure; can substitute with gluten-free flour for an alternative.
How to Make Rhubarb Bread
- Start by gathering all your ingredients. Preheat your oven to 325°F (165°C) and grease two 9×5-inch loaf pans.
- In a small bowl, mix the milk, lemon juice, and vanilla, allowing the mixture to stand for 10 minutes—this creates a lovely tang.
- In a large mixing bowl, blend 1 ½ cups of brown sugar with the vegetable oil and egg until creamy. Gradually combine the flour, salt, and baking soda. Alternate mixing in the milk mixture until just combined, then fold in the chopped rhubarb and walnuts.
- Divide the batter into prepared pans, and sprinkle with a mixture of the remaining brown sugar, melted butter, and cinnamon on top before baking.
Pro Tips & Troubleshooting
- During my first attempts, I realized that overmixing can lead to dense bread, so mix just until combined.
- If your bread doesn’t rise as expected, ensure your baking soda is fresh for the best leavening.
- For a seasonal variation, consider adding spices like nutmeg or ginger for an autumn twist.
- This recipe scales easily—double the ingredients for gifting or halve for a small batch.
Storage & Make-Ahead Guide
Store baked Rhubarb Bread in the fridge for up to 5 days or freeze for up to 3 months. For best texture, reheat slices in the oven at 350°F for about 10 minutes, allowing that delicious aroma to fill your kitchen. I found that this bread stays moist longer than expected, even in the fridge.
What to Serve With Rhubarb Bread
This Rhubarb Bread pairs beautifully with a dollop of cream cheese spread or a simple butter pat. Serve warm alongside a refreshing arugula salad or any of my Peanut Butter Cookies for a delightful afternoon treat.
Frequently Asked Questions
- Can I use frozen rhubarb? Yes, just thaw and drain excess moisture before using.
- What if I don’t have walnuts? Pecans or almonds would work as great alternatives.
- How do I know when my bread is done? A toothpick inserted in the center should come out clean.
- Can I make this gluten-free? Absolutely! Substitute with a 1:1 gluten-free flour blend.
- How should I store leftovers? Wrap tightly and refrigerate, or freeze for longer storage.
Final Thoughts
I love enjoying a slice of Rhubarb Bread with morning coffee, particularly when it’s fresh out of the oven. I hope you give this recipe a try and share your results. It’s a wonderful way to celebrate the flavors of spring!
More Recipes You’ll Love
- Pumpkin Bread – a perfect autumnal complement
- Zucchini Bread – share a love for seasonal ingredients
- Blueberry Bread Pudding – enjoy a cozy, fruity twist
Rhubarb Bread
Ingredients
Wet Ingredients
- 1 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1.75 cups brown sugar divided
- 0.67 cup vegetable oil
- 1 large egg
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1.5 cups chopped rhubarb
- 0.5 cup chopped walnuts
Topping
- 0.25 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 1 tablespoon butter melted
Instructions
Preparation
- Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9×5-inch loaf pans.
Wet Ingredients
- Stir milk, lemon juice, and vanilla together in a small bowl; let stand for 10 minutes.
Combine Mixtures
- Mix 1 ½ cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda; stir into sugar mixture alternately with milk mixture just until combined.
- Fold in rhubarb and walnuts.
Baking
- Pour batter into prepared loaf pans. Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.
- Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 to 60 minutes.
Notes
This recipe makes two tasty loaves bursting with rhubarb pieces and walnuts for a springtime treat.