Rhubarb Bread

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Use up fresh garden rhubarb in this soft and moist rhubarb bread. Buttery crumble gives this quick bread recipe a delicious sweet surprise!

You all love our quick bread recipes as much as we do and for that we say THANK YOU! From chocolate cherry bread to lemon poppy seed bread to cranberry orange glazed bread…we something for everyone.

Today we’re bringing you a summery bread with garden fresh rhubarb.

A close up of a loaf of rhubarb bread

Is rhubarb a fruit or a vegetable?

This is a common question! Rhubarb is actually a vegetable, but because it is often used in desserts, people often assume it is a fruit.

Can rhubarb make you sick?

You may have heard that rhubarb makes people sick. It’s true that the leaves on rhubarb have oxalic acid that in LARGE amounts can make you not feel well. However, if you don’t eat the leaves and wash the vegetable well, you’ll be just fine.

Do I have to peel rhubarb?

Nope! We don’t take the time to peel rhubarb. Although it doesn’t have a “peel” like other fruits do, it does have strings similar to celery. You don’t have to remove the strings before baking (although you can if you want to).

How to Make Rhubarb Bread

For this quick bread recipe, we used our easy sweet bread batter. It’s soft, fluffy and perfect paired with fruits (and in this case, vegetable!).

Here are a few tips:

  1. Mix the wet ingredients together in one bowl and mix the dry ingredients in another.eggs in mixing bowl
  2. Then add the dry ingredients to the wet ingredients and mix just until barely combined. It’s important not to overmix quick breads and muffins. If you overmix, the bread can become tough instead of tender.quick bread batter in bowl
  3. Add the sliced rhubarb. We put in a whopping 2 full cups of thinly sliced rhubarb. We recommend slicing the rhubarb thin so it fully softens in the bread.
  4. Make the buttery crumble and sprinkle it on top of the bread before you bake it.
  5. This bread will take about a full hour to bake. Insert a toothpick in the center and it should come out clean. You can also just touch the top. If it feels firm and slightly bounces back, you know the bread is done.
  6. Allow the bread to cool in the pan for about 10 minutes, then loosen the edges and have it cool completely on a wire rack.

rhubarb bread loaf on plate

Can you use frozen rhubarb in bread?

If you have rhubarb in the freezer, you can use it with great success in this bread. Simply let the rhubarb defrost completely. Strain off any extra liquid.

Then add the drained rhubarb to the bread as described.

Can I leave the crumble topping off the bread?

Yes! You can leave the crumble off which is a great way to save calories. However, much of the sweetness from the bread comes from the topping. We think the bread has the best flavor with the crumb topping.

closeup of rhubarb bread slices

Can I freeze rhubarb bread?

Yes! This bread freezes well. Wrap it in plastic wrap, then wrap it again in foil or place it in a storage container or a bag. Freeze for up to 2 months.

When you are ready to defrost the bread, simply remove it from the freezer and allow it to come to room temperature before unwrapping the bread. Once the bread is fully defrosted, then unwrap and serve.

How to Store Sweet Bread

This bread is best when stored at room temperature. It will keep at room temperature for 2 to 3 days. It will keep in the refrigerator for 3-4 days.

fork in a piece of rhubarb bread

Best Rhubarb Recipes

Best Quick Bread Recipes

Tools You Need:

  • Loaf Pan: The size I like is 9×5, but you can use 8×4 also.
inside of a Rhubarb Bread
inside of a Rhubarb Bread

Rhubarb Bread

4.42 from 12 votes
Use up fresh garden rhubarb in this soft and moist rhubarb bread. Buttery crumble gives this quick bread recipe a delicious sweet surprise!
Servings 10
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients
 

For the Bread:

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups thinly sliced rhubarb

For the Crumble:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 3 tablespoons salted butter (softened)

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the rhubarb gently into the batter.
  • Pour the bread batter into a greased and floured 9"x5" bread pan.
  • Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
  • Spread the crumbs on top of the bread batter in the pan.
  • Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
  • Store at room temperature in an airtight container.

Nutrition

Calories: 363kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 208mg | Fiber: 1g | Sugar: 26g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1.7mg
Author Julie Clark
Course Bread
Cuisine American
Calories 363
Keyword dessert with rhubarb, how to. use rhubarb, quick bread recipe, what to make with rhubarb

A close up of rhubarb bread

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Alecia
3 years ago

I’ll be using frozen rhubarb. You say to strain off excess liquid. I’m wondering if I’m supposed to actually squeeze the excess liquid out of the frozen rhubarb, or just put in a strainer and let what strains off happen and be done with it. Advice?

Karen
2 years ago

5 stars
This was even better than I could have imagined. I used some frozen rhubarb leftover from last May which was about an inch thick when I froze it. After it thawed I sliced/mushed it to a thinner consistency. Baked it for an hour & wasn’t sure what I would find after it cooled. OMG! Sweet with just a hint of tart. A co-worker who had never even had rhubarb thought it was fantastic. Better than the different versions of zucchini breads I have been baking for years. Thank you for sharing this recipe!

Elizabeth
2 years ago

5 stars
Whipped this up while dinner was in the oven to put in when dinner was ready to come out. Didn’t do the topping and love it without just fine. This goes in my rhubarb recipe loves for sure.

Lauren
2 years ago

5 stars
thanks for this recipe. It is almost like the one I made for years. I lost the recipe in my move so glad to have a good recipe
back again. i grew up eating lots of rhubarb from the garden.

karen a martin
2 years ago

Can I use gluten free flour and follow this recipe? Anything need to be done different or if I use gluten free baking mix can I just delete the baking powder?
Thank you!

Ann
2 years ago

5 stars
I love this recipe using basic ingredients. I made half the crumble and it was plenty. I’m excited to try more of your recipes. Thank you

Merla
2 years ago

Question: Is that 363 calories per slice or for the loaf??

Rochelle
2 years ago

3 stars
Made this with fresh rhubarb from our plants. My family rated it just “OK” which means that I won’t keep the recipe. My husband wanted the crumble inside the bread, like streusel , instead of on the top. I Just thought there wasn’t enough flavor – maybe a hint of orange would give it a little more zip.