This moist rhubarb quick bread is a perfect balance of tenderness, slight tanginess, and warmth. It’s made with juicy rhubarb, a dash of spices, and a subtle sweetness, making it ideal for breakfast, dessert, or even an afternoon snack. Whether you’re a fan of fresh spring produce or simply love the flavors of homemade baked goods, this rhubarb quick bread will quickly become a favorite in your baking repertoire.
Ingredients
1 1/2 cups diced fresh rhubarb
1 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 cup buttermilk (or milk + 1 tsp vinegar)
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1 tablespoon turbinado sugar (for topping, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, salt, baking soda, and cinnamon.
In a separate bowl, whisk together the oil, buttermilk, egg, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the diced rhubarb and optional nuts.
Pour the batter into the prepared loaf pan, smoothing the top. If desired, sprinkle with turbinado sugar.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Variations
Add-ins: For extra flavor and texture, try adding other fruits like strawberries or blueberries to complement the rhubarb. You can also switch out the nuts for chocolate chips for a sweet twist.
Spices: While cinnamon is wonderful in this recipe, you can experiment with other spices like nutmeg, ginger, or cardamom to create a different flavor profile.
Vegan Version: For a vegan option, you can swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use a plant-based milk instead of buttermilk.
Storage/Reheating
To store, wrap the cooled bread in plastic wrap or foil and keep it at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.
For longer storage, you can freeze the bread for up to 3 months. To reheat, simply thaw it at room temperature and warm it in the oven at 350°F for 10–15 minutes.
FAQs
How do I know when the bread is fully baked?
I always check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready to come out of the oven.
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it well before adding it to the batter to avoid excess moisture.
Is it necessary to use buttermilk in this recipe?
While buttermilk adds a lovely richness and slight tang, you can substitute it with regular milk and a teaspoon of vinegar to mimic the acidity of buttermilk.
Can I make this recipe without nuts?
Yes, absolutely! If you prefer a nut-free version, simply omit the walnuts or pecans. The bread will still be delicious without them.
How can I make the bread sweeter?
If you prefer a sweeter bread, you can increase the amount of granulated sugar by 1/4 cup or add a drizzle of glaze on top once it cools.
Conclusion
This moist rhubarb quick bread is a perfect springtime treat that combines tangy rhubarb with warm spices and a tender crumb. Whether served for breakfast, as a snack, or for dessert, it’s a crowd-pleaser that’s easy to whip up. With its delightful flavor and simple ingredients, it’s a recipe I can’t wait to make again and again!
📖 Recipe:
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Moist Rhubarb Quick Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This moist rhubarb quick bread is a perfect balance of tenderness, slight tanginess, and warmth. It’s made with juicy rhubarb, a dash of spices, and a subtle sweetness, making it ideal for breakfast, dessert, or an afternoon snack.
Ingredients
1 1/2 cups diced fresh rhubarb
1 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 cup buttermilk (or milk + 1 tsp vinegar)
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1 tablespoon turbinado sugar (for topping, optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, salt, baking soda, and cinnamon.
- In a separate bowl, whisk together the oil, buttermilk, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the diced rhubarb and optional nuts.
- Pour the batter into the prepared loaf pan, smoothing the top. If desired, sprinkle with turbinado sugar.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
If you prefer a sweeter bread, increase the amount of granulated sugar by 1/4 cup or add a drizzle of glaze once it cools.
You can use frozen rhubarb, but be sure to thaw and drain it before adding to the batter to avoid excess moisture.
For a vegan version, swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk.
If you prefer a nut-free version, simply omit the walnuts or pecans.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
