When life hands you a bundle of vibrant rhubarb stalks—especially those deep red beauties—this simple, sensational Rhubarb Bread recipe is what you’ll want to make. It’s the perfect treat for busy weeknights, a quick-mix delight that highlights the sweet-tart zing of rhubarb with a moist, tender crumb and just the right kiss of cinnamon and orange zest. With minimal prep and no fancy equipment required, you’ll have warm, aromatic bread on the table before you know it! Whether you need an easy breakfast, a comforting snack, or something to pair with afternoon tea, this is the recipe to make rhubarb the star.

Why You’ll Love This Recipe

Incredibly Easy: No complicated steps or specialty techniques—just mix, sprinkle, bake, and enjoy.
Quick Prep: Just 15 minutes of hands-on time, perfect for when you want homemade goodness without spending hours in the kitchen.
Flavor Explosion: The natural tartness of rhubarb meets sweet cinnamon and bright orange zest, creating a bread that’s both homey and exciting.
Moist and Tender: Buttermilk and oil guarantee the softest crumb—this bread stays moist for days.
Adaptable: Great for using fresh rhubarb, and you can tweak the flavors or add-ins to match your preferences.

Ingredients You’ll Need

Rhubarb: Chopped into bite-size pieces for pops of tartness; use the reddest stalks you can find for a beautiful, flavorful result.
Egg: Helps bind everything together and adds richness.
Buttermilk: Gives the bread its soft, tender crumb and a subtle tang that balances the rhubarb.
Vegetable Oil: Keeps the bread moist—skip the butter here to let the rhubarb shine.
Sugar: Sweetens the bread and creates a lovely contrast with the tart rhubarb.
Vanilla Extract: Enhances aroma and flavor, rounding out the bread’s cozy notes.
All-Purpose Flour: The structure of your loaf—keep it simple for the best texture.
Baking Powder: Ensures it rises nicely and isn’t too dense.
Cinnamon: Adds warmth, especially in the cinnamon-sugar topping.
Salt: Brings out all the flavors, don’t skip it!
Fresh Orange Zest: For a citrusy brightness that makes this bread unforgettable.
Cinnamon-Sugar (for Sprinkle): A dazzling crunchy top, essential for that bakery-style finish.

Tip: For easy removal and a perfect top, always use a parchment paper sling in your loaf pan!

Variations

Berry Boost: Fold in a handful of chopped strawberries or blueberries along with the rhubarb for extra fruitiness.
Nutty Crunch: Add chopped pecans or walnuts to the batter before baking, or sprinkle them over the cinnamon-sugar topping.
Lemon Swap: Sub out the orange zest for lemon zest to change up the citrus notes.
Gluten-Free: Use your favorite 1:1 gluten-free flour blend—just check baking time for doneness.
Dairy-Free: Swap buttermilk for almond milk and a splash of lemon juice, or use a store-bought dairy-free buttermilk.

Don’t hesitate to riff on the basic recipe and make it your own! Rhubarb loves a good friend.

How to Make Rhubarb Bread

Step 1: Prep the Pan & Rhubarb

Start by setting your oven rack in the middle and preheating to 350°F. Spray a light-colored metal 9″x5″ loaf pan with non-stick spray. Then, line it with a parchment sling for effortless removal later. Chop your rhubarb into ½-inch pieces—aim for those stunning red stalks if you have them.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until the mixture is smooth and unified.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk up the flour, baking powder, cinnamon, salt, and orange zest. This step disperses everything evenly for the best flavor and rise.

Step 4: Bring Everything Together

Add the dry ingredients to your wet mixture. Gently fold with a spatula, just until a batter forms—don’t overmix or your bread could turn dense.

Step 5: Add Rhubarb

Gently fold in 2 cups of chopped rhubarb until just combined. This ensures rhubarb pieces are scattered throughout every slice.

Step 6: Assemble and Top

Scrape the batter into your prepared loaf pan, smoothing the top. Sprinkle the remaining ¼ cup of rhubarb across the top, lightly pressing the pieces into the batter so they’re level with the surface (don’t cover them entirely—this makes the loaf look gorgeous after baking).

Step 7: Cinnamon-Sugar Sprinkle

In a small cup, mix sugar and cinnamon, then dust evenly over the top of the batter for an irresistible crust.

Step 8: Bake and Cool

Bake for 65–70 minutes, or until firm in the center and a toothpick comes out clean. Cool in the pan for 20 minutes, then lift out using the parchment and allow to cool completely on a rack. (This step is tough, but critical—the bread slices best when cooled.)

Pro Tips for Making the Recipe

Choose the Right Rhubarb: Red stalks are sweeter and prettier; green works too, but the flavor may be tangier.
Don’t Overmix: Stir until the flour just disappears. This will make your bread light and soft, never tough.
Test for Doneness: Ovens can vary! Press gently on the top; it should feel set, and a toothpick should come out with just a crumb or two.
Let It Cool: Slicing too early can cause the loaf to crumble. Give it at least 20 minutes, but letting it cool fully delivers the nicest slices.
Store Properly: This bread is wonderfully moist. Keep it covered so it doesn’t dry out.

How to Serve

Rhubarb Bread is delightful warm or at room temperature. Slice a thick piece for breakfast with a cup of coffee or tea, enjoy as an afternoon snack, or serve as an after-dinner treat. For something extra special, add a pat of butter, a smear of cream cheese, or a dollop of Greek yogurt. This bread also pairs brilliantly with fresh fruit or a scoop of vanilla ice cream for dessert.

Pro Tip: Make it brunch-worthy by toasting slices lightly and serving with a spoonful of strawberry jam.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The bread stays moist and flavorful—no dry crumbs here!

Freezing

Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then foil, or place in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw overnight at room temperature or microwave individual slices straight from the freezer.

Reheating

Warm slices briefly in the microwave or, for a crispy edge, toast in a toaster oven. The flavors remain vivid and comforting even days after baking.

FAQs

Can I use frozen rhubarb?
Absolutely! Just thaw and drain it well before adding to the batter. You may want to pat it dry to remove excess moisture, as frozen rhubarb will be softer than fresh.

Do I have to use buttermilk?
If you don’t have buttermilk, substitute with regular milk plus a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle, and you have an easy DIY buttermilk replacement.

What if my rhubarb isn’t bright red?
No problem! While red rhubarb looks striking, greenish stalks are perfectly fine and will still provide that wonderful tartness. The bread will taste just as delicious, though the color won’t be as pronounced.

Can I make muffins with this recipe instead of a loaf?
Yes, you can! Spoon the batter into lined muffin tins and bake at 350°F for about 20–25 minutes. Start checking for doneness around 20 minutes; the muffins should spring back lightly when touched and a toothpick will come out clean.

Final Thoughts

Rhubarb Bread is a celebration of everything cozy, zesty, and easy about home baking. With barely more effort than stirring up a bowl of pancake batter, you get a deliciously moist, tender loaf bursting with sweet-and-tangy rhubarb and a cinnamon-sugar crunch. This recipe is a sure-fire winner—perfect for seasoned bakers and complete beginners alike. Give it a try, experiment with variations, and enjoy every slice!

Rhubarb Bread Recipe