Rhubarb Bread Recipe
Cozy, moist, and just the right amount of tangy—this Rhubarb Bread is the kind of bake that makes your kitchen smell like home.
Studded with bits of fresh rhubarb and lightly spiced or sweetened to perfection, it’s a deliciously simple way to enjoy the season’s bounty.
Perfect for breakfast, brunch, or an afternoon snack with a cup of tea, one slice won’t be enough!
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh rhubarb, diced into 1/2-inch pieces
- 1 tablespoon flour (for tossing rhubarb)
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How to Make Rhubarb Bread Recipe
- Prepare pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together oil, egg, milk, and vanilla until well combined.
- Prepare rhubarb: Toss diced rhubarb with 1 tablespoon of flour in a small bowl to prevent sinking.
- Make batter: Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix – the batter should be slightly lumpy.
- Add rhubarb: Gently fold the flour-coated rhubarb into the batter, distributing evenly.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Let bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Optional glaze: If using, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread.
Print
Rhubarb Bread Recipe
Moist, tender, and lightly sweet, this Rhubarb Bread is a simple quick loaf bursting with tart rhubarb flavor. Perfect with or without the vanilla glaze, it’s a cozy seasonal bake that works as breakfast, snack, or dessert.
- Total Time: 0 hours
- Yield: 1 loaf (8–10 slices)
Ingredients
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup fresh rhubarb, diced into 1/2-inch pieces
• 1 tablespoon flour (for tossing rhubarb)
Optional Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract
Instructions
- Prepare pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt
- Combine wet ingredients: In a separate bowl, whisk together oil, egg, milk, and vanilla until well combined.
- Prepare rhubarb: Toss diced rhubarb with 1 tablespoon of flour in a small bowl to prevent sinking.
- Make batter: Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix – the batter should be slightly lumpy.
- Add rhubarb: Gently fold the flour-coated rhubarb into the batter, distributing evenly.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Let bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
