Best Rhubarb Bread

This easy Rhubarb Bread recipe creates a soft, tender loaf flavoured with tart rhubarb, warm cinnamon, and a buttery baked streusel topping. The rhubarb softens into the batter as it bakes, creating bright pockets throughout the loaf, while the streusel adds just enough texture to balance the soft interior. It’s simple to make, easy to slice, and stays delicious for days.

The recipe is based off my popular Strawberry Rhubarb Muffins. If you love this flavour combination as much as I do, feel free to add diced strawberries to replace some of the rhubarb in this recipe. However, don’t be afraid to let the rhubarb go solo, it can hold its own when baked into cookies, etc.

Best Rhubarb Bread

IMHO you can never have too many quick bread recipes or rhubarb recipes. My favourite of all time is classic banana bread, but lemon loaf, and pumpkin muffins are not too far behind. In spring, when fresh rhubarb is plentiful, I love to savour its tangy flavour every way I can.

So here it is… a perfectly moist Rhubarb Bread. It’s soft (but not dry and crumbly), tender, and moist with the perfect crunch from the crumble. However, it’s the flavour that you’ll be craving regularly. Warm notes of cinnamon accented by the tang of rhubarb and buttery sweetness. YUM!

Friends, this is the kind of loaf that comes together easily and tastes just as good the next day as it is warm from the oven. The combination of oil and sour cream creates a soft, tender crumb that holds moisture well, helping the loaf stay soft for several days.

This rhubarb bread is one of the reasons I freeze precut rhubarb, the other is for my Strawberry Rhubarb Muffins. It’s such a treat to have a taste of spring any time of year but especially in the middle of winter when the snow is falling.

What is a Quick Bread?

A quick bread is any bread that is leavened (raised) using chemical agents like baking powder or baking soda instead of biological agents like yeast or a sourdough starter.

Because chemical leaveners react instantly when mixed with liquids and heat, these breads require zero rising or fermentation time. You can mix the batter and bake it immediately. In fact, if you don’t bake it immediately, the chemical reaction may end and leavening power will cease.

No kneading means no gluten strand development. Instead, quick breads have a denser, more cake-like, or crumbly texture rather than the chewy, elastic texture of a traditional yeast loaf. They contain higher amounts of fat (butter, oil) and sugar, which helps keep them moist and tender.

Common examples of quick bread recipes include muffins, loaf breads, biscuits, scones, pancakes, and waffles.

Ingredients for Rhubarb Bread

For this recipe you will need two medium mixing bowls and one large mixing bowl, measuring cups and spoons, a 9 x 5-inch loaf pan, a toothpick or cake tester, and parchment paper.

• Granulated Sugar
• Brown Sugar
• Oil
• Eggs
• Sour Cream
• Vanilla Extract
• All-purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Rhubarb
• Butter

You’ll need regular pantry ingredients like all-purpose flour, brown sugar, granulated sugar, baking soda, salt, cinnamon, and baking powder. Plus, you’ll need fresh large eggs, sour cream, a neutral tasting vegetable oil, REAL vanilla extract, unsalted butter, and fresh or frozen rhubarb.

Other optional additions include ½ teaspoon orange zest (in the batter) for a subtle brightness. You can also stir in a small handful of chopped walnuts or pecans for added texture.

How to Make Rhubarb Bread

Begin the recipe by preheating the oven to 375°F. Lightly grease the 9 x 5 inch-loaf pan then line it with parchment paper sling along the long sides, leaving overhang on the sides for easy removal leaving the short ends uncovered but greased.

Next, make the Streusel by stirring the 1/2 cup brown sugar, 1/2 cup flour, and 1 1/2 teaspoons cinnamon together in a small bowl. Add the 5 tablespoons of melted butter and mix until thick, clumpy crumbs form. Set it aside so the flour can soak up the butter.

For the wet ingredients, whisk the granulated sugar, brown sugar, and oil together in a large mixing bowl until combined. Add the eggs, sour cream, and vanilla, and whisk until fully combined. The mixture will be thick and ribbon-like.

In a separate bowl, stir the all purpose flour, baking powder, baking soda, salt, and cinnamon together then add the dry ingredients to the wet ingredients. Stir gently until just combined then fold in the chopped rhubarb.

Pour the batter into the prepared loaf pan and smooth the top. It should be approximately ¾ full, gently mound it towards the center as much as the batter will allow.

Break the streusel into crumbs and sprinkle it evenly over the batter, pressing lightly so it settles into the top. Do not mound the streusel in the middle but keep it evenly distributed and even a little less in the middle, if possible.

Place the loaf on a baking sheet and bake for 10 minutes at 375º F then reduce the oven to 350º F and continue baking for 55–65 minutes, until a toothpick inserted into the centre comes out with a few moist crumbs or until it is 190º-200º F in the centre when measured with a digital thermometer.

Allow the bread to cool in the pan for 10–15 minutes, then carefully lift it out using the parchment and transfer to a wire rack to cool to room temperature. Dust lightly with powdered sugar before serving, if desired.

Recipe Tips and Tricks

• This is a forgiving batter that comes together quickly without much fuss. Stir just until combined to keep the crumb soft and tender.
• Either fresh or frozen rhubarb work well in this recipe. If using frozen, add it straight to the batter without thawing.
• Chop rhubarb into small uniform pieces to ensure even distribution, even cooking, and to prevent excess moisture release.
• The streusel bakes into a thick, lightly crisp layer that contrasts with the soft interior. Press it gently into the batter so it holds together as it bakes,
• Use a serrated knife to slowly cut through the streusel to help keep it from detaching.
• The baking sheet during baking is to catch any streusel that falls off during baking when the loaf rises.
• Some ovens bake hot, the streusel may start getting darker than desired on the edges, just cover the edges with foil if this is the case and the middle has not finished baking.
• Save this delicious recipe for later!

Storing Rhubarb Bread

This rhubarb quick bread is a great make-ahead option because the flavour deepens the longer it rests. Store homemade Rhubarb Bread covered at room temperature for up to 3 days or refrigerate for longer storage. It can also be wrapped tightly and frozen for up to 2 months.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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