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Rhubarb Bread Recipe

Delicious Rhubarb Bread Recipe for Cozy Kitchen Moments

This rhubarb bread recipe celebrates the unique tartness of rhubarb with wholesome ingredients, perfect for brunch or a cozy snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with whole wheat flour for a healthier option
  • 1 teaspoon baking soda acts as a leavening agent
  • 1/2 teaspoon salt enhances flavor
  • 1 teaspoon ground cinnamon adds warm spice
  • 1 pinch nutmeg optional for added flavor
  • 1 cup brown sugar sweetens the bread
  • 1 large egg can substitute with a flax egg
  • 1 cup buttermilk or milk + vinegar as substitute
  • 1/3 cup vegetable oil can substitute with melted butter or coconut oil
  • 1 teaspoon vanilla extract enhances flavor
  • 1 cup chopped rhubarb fresh or frozen
  • 1 cup chopped walnuts or pecans optional for crunch
For the Crumble Topping
  • 1/2 cup rolled oats adds texture
  • 1/4 cup brown sugar sweetens the topping
  • 1/3 cup flour binds the topping
  • 3 tablespoons butter or coconut oil for richness
  • 1 pinch cinnamon ties topping flavors together

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan.
  2. In a large bowl, whisk together dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine wet ingredients: brown sugar, egg, buttermilk, oil, and vanilla. Mix until smooth.
  4. Gently combine wet and dry mixtures using a spatula until just mixed.
  5. Fold in chopped rhubarb and optional nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Prepare the topping by mixing oats, brown sugar, flour, butter, and cinnamon. Sprinkle on top of batter.
  8. Bake for 55-60 minutes and check for doneness with a toothpick.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Slice and enjoy warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

This bread can also be stored in the fridge for up to 5 days or frozen for 3 months.

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