Rhubarb Bread Recipe
This Rhubarb Bread Recipe uses tart rhubarb and nuts to make the most delicious quick bread of all time. Straight from Norma Jean’s Kitchen, this recipe will surprise you, and you’ll soon be baking all the rhubarb sweets and treats!
Try our Strawberry Rhubarb Muffins next!
Memories are forever.
My mom and dad had a very hearty rhubarb patch in their yard in St. Joe, Iowa where they spent the first 56 years of their marriage. I have vivid memories of my parents in the patch, cutting off rhubarb stalks, and bringing it into the house so that Mom could work her magic. She used their rhubarb crop for mostly sweet recipes – rhubarb custard pie, strawberry rhubarb jam, rhubarb nut bread, and so on.
Once we kids were grown, Mom usually sent us home with a jar or two of the BEST rhubarb jam ever, along with a loaf of Cracked Wheat Bread or Whole Wheat Honey Bread for toasting. She loved giving away her amazing bread and pies, and most of their neighbors benefited as well AFTER Dad got his fair share. 😀
These are some of my favorite memories and the ones I’ll hang on to as time goes by. I miss the mom I called so often to ask about a recipe, which then led to a discussion about our sweet boys, her grandsons whom she loved dearly.
What is rhubarb, anyway?
I’m surprised at how many people have no idea what rhubarb is. When buying it at the store, I’m guessing about 90% of the cashiers have to ask me what it is, which is a pretty good indicator of the mystery that is rhubarb. Read on, friends!
- Rhubarb is technically a vegetable but is often considered to be a fruit.
- This plant is known for its brightly colored stalks and distinct tart flavor.
- It is a hardy perennial and thrives in cool locations with full sun. (A rhubarb plant would not survive in our warm Texas heat.)
- It is harvested in the spring and sold by the stalk, like celery.
- Rhubarb leaves are poisonous, while the stalks can be safely consumed.
- It’s full of nutrients, like antioxidants, fiber, Vitamins K and C, calcium, potassium, and magnesium.
- Rhubarb is used predominantly to make sweets, like pies, custards, jams, and quick bread.
FYI – Rhubarb Season is in spring and summer. I recommend buying in bulk and freezing diced rhubarb for this simple bread recipe and other rhubarb recipes.
Why This Recipe Works:
- ONE BOWL – This quick bread recipe can be made in just one bowl which makes clean-up a breeze. This a great recipe to make as a beginner baker too.
- SWEET BUT TART – The brown sugar adds sweetness and the rhubarb adds tartness. Together they make the most delicious treat.
- MOIST RHUBARB BREAD – This is a seriously tender quick bread and is the perfect recipe to try rhubarb. Before you know it, you’ll be making a second batch for later.
- PRETTY – The beautiful flecks of pink rhubarb make this bread pretty. We eat with our eyes first, right?
Ingredients for Rhubarb Nut Bread
All of these ingredients are easy to find in your local grocery store. However, fresh rhubarb is seasonal but you can use frozen rhubarb in the off-season if you can find it.
- Milk. You’ll need some buttermilk for this bread.
- Egg. One large egg is needed.
- Oil. Norma usually used canola oil in her quick bread. This helps make it amazingly moist.
- Vanilla Extract. She also used Watkins Vanilla as I do.
- Dry Ingredients. You’ll simply need all-purpose flour, brown sugar, salt, and baking soda.
- Stars of the show. Rhubarb and pecans, of course! If you don’t like nuts, just leave them out. You can also substitute walnuts for pecans in this tasty quick bread.
- The streusel topping. You’ll need flour, brown sugar, salt, and butter for this easy topping. OR, you can leave it out completely.
How to make Rhubarb Nut Bread
Guess what? You just need ONE bowl to make this amazing quick bread. 😀
Step 1
Prep. Preheat the oven to 350 degrees, and prepare two bread pans with baking spray.
Step 2
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – the egg, oil, buttermilk, and vanilla.
Pro-Tip: To make your own buttermilk, simply add a splash of vinegar to milk, stir, and let sit for 15 minutes.
Step 3
Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, salt, and baking soda. Stir until just combined.
Step 4
Add the rhubarb and pecans. Gently stir the rhubarb and pecans into the bread batter.
Step 5
Prepare streusel topping. Prepare the simple streusel topping by combining the sugar, flour, cubed butter, and salt together. Use your fingers to press the butter into the dry ingredients.
Step 6
Add batter to pans. Pour batter evenly into two bread pans, smoothing evenly to all sides.
Step 7
Top with streusel. Then use your hands to sprinkle the streusel ingredients evenly over the bread batter.
Step 8
Bake. Bake rhubarb nut bread for 40 – 45 minutes, or until the center is done. I usually test it with a toothpick, and it’s done when it comes out clean. If you are like my fam, take a few minutes off the baking time for a slightly gooey center.
Step 9
Cool. Let the loaves sit in pans for about 10 minutes, and then carefully remove the bread to wire racks.
Storing and Freezing:
- Store rhubarb bread at room temperature, in an airtight container, or wrapped in plastic wrap. Leftover bread should last 4-5 days on your countertop.
- Freeze bread in freezer bags for up to three months. This is a delicious loaf to surprise your friends and family at any time of the year.
Other delicious quick bread recipes:
These are some of our favorite quick bread recipes for you to try next.
Kitchen Tools used for this recipe: (Affiliate Links)
xoxo ~Sue
Rhubarb Bread Recipe
Ingredients
For the bread:
- 1 large egg
- 1 1/2 cups brown sugar
- 2/3 cup canola oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups rhubarb – diced
- 1 cup pecans (or walnuts) (optional) – diced
For the streusel topping: (optional)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/4 cup cold unsalted butter – cut into small chunks
Instructions
- Prep. Preheat the oven to 350 degrees, and prepare two bread pans with baking spray.
- Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – the egg, oil, buttermilk, and vanilla.1 large egg, 2/3 cup canola oil, 1 cup buttermilk, 1 teaspoon vanilla
- Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, salt, and baking soda. Stir until just combined.1 1/2 cups brown sugar, 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- Add the rhubarb and pecans. Gently stir the rhubarb and pecans into the bread batter.1 1/2 cups rhubarb, 1 cup pecans (or walnuts) (optional)
- Prepare streusel topping. Prepare the simple streusel topping by combining the sugar, flour, cubed butter, and salt together. Use your fingers to press the butter into the dry ingredients.1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/4 cup cold unsalted butter
- Add batter to pans. Pour batter evenly into two bread pans, smoothing evenly to all sides.
- Top with streusel. Then use your hands to sprinkle the streusel ingredients evenly over the bread batter.
- Bake. Bake rhubarb nut bread for 40 – 45 minutes, or until the center is done. I usually test it with a toothpick, and when it comes out clean, it's done. If you are like my fam, take a few minutes off the baking time for a slightly gooey center.
- Cool. Let the loaves sit in pans for about 10 minutes, and then carefully remove the bread to wire racks.
Notes
- Store rhubarb bread at room temperature, stored in an airtight container or wrapped in plastic wrap. Leftover bread should last 4-5 days on your countertop.
- Freeze bread in freezer bags for up to three months. This is a delicious loaf to surprise your friends and family at any time of the year.
Can I use butter instead of oil in this recipe? Would it have to be melted? I love rhubarb and have it in my backyard. Thanks
Hi Carol. You could either use melted butter in place of oil or cream softened butter with the brown sugar. Good luck!
Can you I make this in bread machine?
I have no idea since I’ve never used a bread machine. It’s easy to make in the oven though!
I made this recipe into muffins and baked it for 30 minutes. Turned out soooo good!
My twin grand daughters insisted on this wonderful bread as their 19th birthday cake!
Thank you for the recipe.
I love hearing this, Mary! Happy birthday to your granddaughters!
I am hoping that by now you or one of your followers has made this bread with frozen rhubarb. Should it be thawed then drained or just use it right out of the freezer?
I will test this soon and let you know. However, I’m thinking you won’t need to thaw it because I use frozen blueberries in recipes all the time and I never thaw first. Hope this helps.
Fabulous recipe! Bread came out great! Love that it makes 2 loaves. Will make it again.
Thanks so much PC!
So happy to have these new to me rhubarb recipes. We tried and tried to grow it in Texas but it never would survive…in the Colorado mountains now and we have rhubarb growing ! Love you you and all your family!
Sounds delicious.
If using frozen rhubarb should it be thawed first?
While I haven’t used frozen rhubarb in this, I don’t think it would need to be fully thawed.
This sounds wonderful. How did you know I needed a new recipe . I have had a lot of Rhubarb this year. Keep up the good ones comming
Oh I’m jealous that you have a surplus! Enjoy the bread!
Can you make this with gluten free flour?
I can’t say as I don’t have experience working with gluten free flour.
how do you get butter and sugar to be crumbly, something is missing ?
Yes, the topping was something my Mom used, but I just changed it to be more of a streusel topping (like in my banana coffee cake recipe). Hope that helps!
I added 1 tsp cinnamon to the topping. Very good. Thank you.
Thanks so much for your feedback, Mary! 🙂
This bread is great! My house smelled so good while it was baking… and tasted delicious! Thank you😁
Thanks Mary!
This recipe caught my eye because my name in Norma Jean. I just made this recipe but substituted 1/2 cup unsweetened applesauce and enough oil to make 2/3 cup. I always try to cut down on the oil in my recipes. Still plenty moist.
Hi Norma! That sounds like a great idea. So glad you enjoyed the rhubarb bread!
I was scrolling through Pinterest and this recipe popped up. I was so excited when I realized whose recipe it was!
Oh, that’s pretty awesome!! Thanks Jean!
This is the second baking in two weeks as my rhubarb patch is growing strong. I would suggest you add how long the breads should stay in the pan for cooling and then slicing. Apparently I took my out too soon and they fell apart…they tasted wonderful though.
Yes, I’ll add that, Gail! Thanks for the feedback!
I wanted to make your rhubarb bread but could not find any directions only the ingredients. Would you be willing to post them? I hope 😆
Hi Sue. Do you see the recipe card on the bottom of the post? The directions are there and you can print it as well. If not, send me your email address and I’ll send it to you that way.
Love this bread, Sue! Used my frozen rhubarb from last summer and it was perfect. Agree – Watkins Vanilla is the only way to go!
I’m so glad, Danalea! Thanks for the tip that you used frozen rhubarb. I’m going to freeze some myself!
Danalea,
Did you thaw your rhubarb first?
This recipe is crazy good and a favorite of mine from the Norma Jean section. I love the fact that it is different from most recipes. The Watkins vanilla tip is legit. Powerful message and your Mom would/is very proud of your work! ❤️
Thanks honey! 🙂
I had forgotten about this rhubarb bread Sue, but you brought the memory back. My mouth waters just looking at the pictures. Nice job with the whole post. ❤️
Thanks Jackie! 🙂