Rhubarb Bread Recipe

Side view of a halved loaf of rhubarb bread.

4.87 from 22 votes

This Rhubarb Bread Recipe uses tart rhubarb and nuts to make the most delicious quick bread of all times. Straight from Norma Jean's Kitchen, this recipe will surprise you, and you'll soon be baking all the rhubarb sweets and treats!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword rhubarb bread recipe, rhubarb nut bread

Prep Time 15

Cook Time 40

Total Time 55

Servings slices (two loaves)

Calories 362kcal

Author Sue Ringsdorf

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

Pro-Tip: To make your own buttermilk, simply add a splash of vinegar to milk, stir, and let sit for 15 minutes.

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.

Nutrition