Rhubarb Bread Recipe (So Easy, You Have to Try This!)

This easy rhubarb bread recipe combines fresh rhubarb, yogurt and a touch of  cinnamon for a moist, delicious loaf. If you’re a fan of quick breads, you’ll want to add this recipe to your list.

Easy Rhubarb Bread

This rhubarb bread recipe makes two loaves – one to enjoy right away, and one to store or share. You can bake in 8×4 or 9×5 loaf pans – whichever you have available. 8×4 pans may increase baking time slightly.

My husband and I like nuts, but the boys don’t care for them – which is why the photo has no nuts. If you enjoy them, add them in.

We make the recipe gluten free by substituting Namaste gluten free flour blend for wheat flour. When using a gluten free flour blend, odds are you’ll need to increase baking time by 10 to 20 minutes. Using chilled ingredients will also increase baking time, so room temp is best. Always use the toothpick test to confirm doneness.

Once bread cools completely, store in a sealed container at room temp for several days, or refrigerate or freeze for longer storage.

If you prefer rhubarb muffins over rhubarb bread, divide batter between 24 muffin cups. (Use cupcake liners or grease the muffin tin.)

Bake at 375°F for 20-25 minutes, until toothpick in center tests clean.

Harvesting Rhubarb

Botanically, rhubarb is a vegetable, but it’s most commonly used in sweet recipes such as pies and preserves. (Savory dishes are also an option with a little creativity.)

Rhubarb is safe to eat raw, but only eat the stalks. The leaves contain higher levels of oxalic acid and glycocides, which are toxic in large amounts. (In WWI Britain, people became ill after a government publication encouraged the use of leaves for food during wartime.)

Don’t use stalks from leaves that are damaged by frost, as the frost can force the toxins from the leaves into the stems. The first year of planting, don’t harvest. Give the plant time to grow. (See more on growing rhubarb here.)

Harvest stalks once they reach a good size, starting in April or May and continuing through mid-summer. Remove stalks with a quick “snap” at the base of the plant or a sharp knife. Trim off leaves. Never pick all the stalks from a plant.

Early stalks will be more tender than stalks later in the season. Rhubarb plant grown with plenty of moisture will also be more tender than those grown in dry conditions. Some sources note that larger stalks are tougher than thin stalks, or stalks with deeper colors are sweeter, but I haven’t found this to be the case. It’s all about the growing conditions.

If you’re selecting rhubarb at the store or farmers market, look for stalks that are firm and not wilted or floppy.

Rhubarb Storage and Use

Keep rhubarb stalks unwashed and wrapped in your refrigerator for up to three weeks. You can also store them in the crisper drawer. When ready to use, wash and trim off any damaged bits. Chop as needed for your recipe.

Rhubarb stalks don’t need to be peeled before use, but sometimes late season stalks have tough skin. Peel if you like, especially if your recipe has a short cooking time. I like the color added by the skin, so I avoid peeling most of the time.

Rhubarb may be canned, frozen, dehydrated or freeze dried for longer storage. Don’t chop stalks until you’re ready to use them, as they are more likely to soften in storage.

Easy Rhubarb Bread

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This easy rhubarb bread recipe combines fresh rhubarb, yogurt and a touch of  cinnamon for a moist, delicious loaf.

• Author: Laurie Neverman
• Prep Time: 10 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves 1x
• Category: quick bread
• Method: baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1–1/4 cups packed brown sugar
• 1/2 cup butter, softened
• 1 large egg, room temperature, beaten
• 1 teaspoon vanilla extract
• 1 cup plain yogurt or buttermilk
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2–1/2 cups all-purpose flour
• 1–1/2 cups rhubarb, finely chopped
• 3/4 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat oven to 350°F. Grease two loaf pans (8×4 or 9×5).
2. In a large bowl, combine brown sugar and butter. Whisk in the vanilla extract, yogurt (or buttermilk) and egg. Combine cinnamon, baking soda, salt and flour; add to wet ingredients. Stir in rhubarb  (and nuts, if desired).
3. Divide batter between prepared loaf pans. Bake at 350°F until toothpick inserted in the center comes out clean, about 50-60 minutes.
4. Remove rhubarb bread from oven and allow to cool for 5 minutes before removing from pans and transferring to wire racks to cool completely.

Notes

If you prefer rhubarb muffins over rhubarb bread, divide batter between 24 muffin cups. (Use cupcake liners or grease the muffin tin.)
Bake at 375°F for 20-25 minutes, until toothpick in center tests clean.

Optional streusel topping:

• 1/2 cup all purpose flour
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter

Place all ingredients in a small bowl and toss together with a fork until combined. Sprinkle over the tops of loaves or muffins before baking.

More Rhubarb Recipes to Enjoy

Need more ideas for rhubarb season? check out these easy rhubarb recipes for drinks, preserves and desserts:

• Old Fashioned Rhubarb Pudding Cake
• Rhubarbade
• Strawberry Rhubarb Jam
• Rhubarb-Cherry Wine
• Strawberry Rhubarb Crumble

These recipes work with fresh or frozen rhubarb, so you can enjoy them anytime you have a taste for rhubarb and a supply on hand.