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    Home » Recipes » Breakfast and Brunch Recipes

    Rhubarb Bread

    Published: May 21, 2023 · Modified: May 15, 2025 by Karin and Ken · This post may contain affiliate links. 12 Comments

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    Jump to Recipe Jump to Video Print Recipe

    Need a new quick bread recipe? You're going to love this easy and delicious rhubarb bread recipe. Whether you make a loaf of rhubarb quick bread or strawberry rhubarb bread you won't be disappointed.

    Three slices of Rhubarb Bread stacked on a wooden cutting board next to cinnamon sticks.

    Every year I am so excited for rhubarb season. I always have some in my freezer and it's so easy to add it to easy recipes throughout the year.

    This rhubarb bead was inspired by this blueberry rhubarb pie recipe and pairs well with a salted caramel milkshake or caramel apple milkshake.

    Why You Will Love This Rhubarb Loaf Cake

    • Incredibly easy to make with minimal preparation time using simple ingredients.
    • You'll love the crumble topping.
    • It freezes beautifully!
    • Great for sharing with others.
    • Easy enough to make with kids or novice bakers.
    • Delightful aroma fills your home while baking.

    Ingredients

    Basic ingredients are all that's needed to make this amazing rhubarb bread recipe.

    Ingredients needed to make Rhubarb quick Bread on the table.
    • Sugar: Regular granulated sugar lightly sweetens the bread.
    • Butter: Baking with unsalted butter gives you more control over
    • Eggs: Adds structure and flavor to the quick bread.
    • Baking soda: Helps the bread to rise and cook up fluffier.
    • Milk: Adds liquid to the cake batter and also adds richness to the flavor.
    • Vanilla extract: Use pure vanilla extract for the BEST flavor!
    • All-purpose flour: Use a quality flour for best results.
    • Rhubarb: Look for fresh rhubarb in the markets in the spring time. This recipe works with frozen too but we think fresh tastes best.
    • Pecans: Pairs perfectly with the rhubarb and gives the bread a little crunch.
    • Cinnamon: A little bit of spice to add to the crumble topping.

    See the recipe card below for the full list and exact quantities of each.

    Substitutions and Variations

    Don't have the correct ingredients on hand to make this delicious quick bread? Or want to change something up? Here are some helpful tips for you to change this recipe for rhubarb quick bread.

    • Go Nuts: Swap the pecans and use hazelnuts, almonds, or walnuts instead.
    • Vanilla Extract: Vanilla is a universal crowd-pleaser, but feel free add a half a teaspoon of your another flavor such as almond, coconut, lemon, maple or orange extract instead.
    • Granulated Sugar: For a moister cake with more depth of flavor you can use brown sugar instead.
    • Spices: Add nutmeg, cloves, or allspice along with the cinnamon or swap it out for pumpkin pie spice or apple pie spice instead.
    • Strawberry Rhubarb Bread : Use one cup diced rhubarb and one cup chopped strawberries to make this version.

    How to Make Rhubarb Bread with Streusel Topping

    This is the easiest bread to make. Here's an overview of the main steps but be sure to check the recipe card for the detailed instructions before cooking.

    1. Beat together the sugar and butter until light and creamy.

    2. Add the eggs, baking soda, salt, milk, and vanilla to the bowl and beat again.

    Overhead photo of butter and sugar inside a large mixing bowl.
    Overhead photo of eggs, baking soda, salt, milk and vanilla added to the large mixing bowl.

    3. Add the flour to the butter and sugar mixture and beat until the batter is smooth.

    4. Add the rhubarb and pecans and fold into the batter.

    Overhead photo of flour added on top of the wet ingredients inside a large mixing bowl.
    Rhubarb and pecans added to the large glass bowl full of batter.

    5. Transfer the blended batter to a prepared loaf pan.

    6. Mix together the melted butter, sugar, flour, and cinnamon in a small bowl until it's crumbly.

    Overhead photo of Rhubarb Bread batter inside a greased baking dish.
    Overhead photo of flour and cinnamon added to melted butter and sugar mixture.

    7. Sprinkle the crumble mixture evenly over the batter.

    8. Bake the rhubarb quick bread for 60 minutes or until a toothpick inserted comes out clean. You'll love the way your home smells while this bread bakes.

    Overhead photo of Rhubarb Bread sprinkled with crumble inside a rectangular baking dish.
    Overhead photo of the prepared Rhubarb Bread inside a glass baking dish.

    Hint: You will be able to tell when the bread is done when it's golden brown on top and it bounces back slightly when pressed in the center.

    If you love recipes like this quick bread, you may also enjoy our zucchini muffins with cream cheese frosting or zucchini bread recipe filled with cream cheese.

    Rhubarb loaf cake resting on a wooden cutting board.

    Storage

    Here are the best ways to store homemade rhubarb quick bread.

    • On the Counter: Be sure to wrap it well and store it at room temperature for up to three days.
    • Refrigerator: After cooling completely, wrap the loaf in plastic wrap or store in a sealed container to keep it fresh for up to four days.
    • In the Freezer: Store sliced or whole in a resealable plastic bag for up to two months. When you are ready to eat it, allow it to thaw at room temperature. Enjoy it as is or warm it up a bit before serving.
    • Reheat: Prefer to eat leftovers warmed up? Reheat your rhubarb loaf cake in the oven, microwave or toaster. If using the oven, wrap the cake in foil and heat at 350°F for about 10 minutes or until warmed through.

    What to Serve with Rhubarb Quick Bread

    • This homemade quick bread is delicious served warm with a dollop of butter, pecan honey butter, vanilla ice cream, or whipped cream
    • Drizzle the top with some caramel sauce or rhubarb sauce.
    • Spread slices with some rhubarb jam, strawberry jalapeno jam, or mango jam.
    • Serve with baked apples or sauteed apples.

    Tips

    • Use fresh rhubarb for best results but frozen works great too.
    • Avoid overmixing the batter or your cake will end up tough.
    • Grease loaf pan thoroughly with butter or cooking spray so the bread releases easily from the pan.
    • Allow the bread to cool before slicing and serving.
    • The bread is cooked when a toothpick inserted into the center comes out clean. The top of the loaf will be golden brown and also bounce back slightly when pressed.

    FAQ

    Do you have questions about this recipe for rhubarb loaf cake? Here are some of the most commonly asked questions about it.

    Can I add another type of fruit with the rhubarb in this recipe?

    Yes, you can add fruit, like strawberries, to make strawberry rhubarb bread. Replace half of the rhubarb in this recipe with strawberries.

    Can I use this batter to make muffins?

    Yes, you can! Add batter to regular sized muffin tins instead. Reduce the cooking time to 25-30 minutes or until a toothpick inserted into the center of each muffin comes out clean or lightly browned on top and bounces back slightly when touched.

    How many loaves will this recipe make?

    This recipe will make one loaf of bread.

    Closeup photo of slices of Rhubarb Bread and cinnamon sticks on a wooden board.

    Video

    YouTube video

    More Rhubarb Recipes

    Do you like rhubarb? Here some recipes you may also like to try.

    • A rhubarb cookie held up by a hand to show the front of it.
      Rhubarb Cookies
    • Easy Rhubarb Sauce Recipe
    • A forkful of rhubarb coffee cake up over a plate with a slice of cake.
      Rhubarb Coffee Cake
    • A bowl of rhubarb jam in a bowl with an orange wedge on top.
      Homemade Rhubarb Jam

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Three slices of Rhubarb Bread stacked on a wooden cutting board next to cinnamon sticks.

    Quick and Easy Rhubarb Bread

    Karin and Ken
    Rhubarb bread is quick and easy to make and cooks with a moist crumb and delicious flavor.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast, brunch, Dessert
    Cuisine American
    Servings 24
    Calories 193 kcal

    Equipment

    • Measuring cups and spoons
    • cutting board
    • Sharp knife
    • large bowl
    • Hand mixer
    • Rubber spatula
    • wooden spoon
    • small bowl
    • bread or loaf pan
    • toothpicks

    Ingredients
      

    • 1 cup sugar
    • 8 oz butter
    • 2 large eggs
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 2 tablespoon milk
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 cups rhubarb diced
    • ½ cup pecans chopped

    Crumble

    • 1 teaspoon cinnamon
    • 2 oz butter melted
    • 4 tablespoons all-purpose flour
    • 2 tablespoons sugar
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350ºF.
    • In a large mixing bowl, beat 1 cup sugar and 8 oz butter until creamy.
    • Add eggs, baking soda, salt, milk, and vanilla. Beat again.
    • Add 2 cups flour and beat until batter is smooth.
    • Stir in rhubarb and pecans.
    • Transfer batter to a greased bread pan.
    • In a small bowl, mix melted butter, sugar, flour, and cinnamon. The consistency will be a paste like crumble.
    • Sprinkle crumble evenly over batter.
    • Bake for 60 minutes or until a toothpick comes out clean.

    Video

    Notes

    • Use fresh rhubarb for best results but frozen works great too.
    • Avoid overmixing the batter or your cake will end up tough.
    • Grease loaf pan thoroughly with butter or cooking spray so the bread releases easily from the pan.
    • Allow the bread to cool before slicing and serving.
    • The rhubarb quick bread is cooked when a toothpick inserted into the center comes out clean. The top of the loaf will be golden brown and also bounce back slightly when pressed.
    •  

    Nutrition

    Calories: 193kcalCarbohydrates: 19gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 44mgSodium: 136mgPotassium: 61mgFiber: 1gSugar: 10gVitamin A: 361IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword rhubarb bread, rhubarb loaf cake, rhubarb quick bread
    Tried this recipe?Let us know how it was!
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    Comments

    1. Janet Ober says

      September 06, 2023 at 7:01 pm

      5 stars
      I am a bit confused. The question” How many loaves does this recipe make ?” has an answer that says 2 loaves. But the directions say to grease a pan, not 2 . And it doesn’t say what size pan to use
      Jan

      Reply
      • Karin and Ken says

        September 07, 2023 at 7:49 am

        I apologize for the confusion! This recipe makes one loaf that bakes beautifully in a 9x5 inch loaf pan. Hope you enjoy this recipe as much as we all do. Thank you for letting me know the number of loaves made wasn’t clear. All the best. Karin

    2. Candy says

      June 09, 2023 at 8:10 pm

      5 stars
      Excellent recipe Followed directions exactly and bread turned out beautifully Disappeared quickly and I’m already making another loaf Thanks for sharing

      Reply
      • Karin and Ken says

        June 09, 2023 at 8:16 pm

        I’m so glad you enjoyed this recipe. I think it’s a keeper too. All the best. Karin

    3. Sam says

      June 09, 2023 at 8:08 pm

      5 stars
      Bread was a hit. Loved the topping. Already made a half a dozen loaves for the freezer. Need to use up all this rhubarb I’m buried under! Thank you for all of these rhubarb recipes so far we’ve enjoyed them all. Keep up the great work! 💕

      Reply
      • Karin and Ken says

        June 09, 2023 at 8:15 pm

        Are you ever organized! It feels good I bet to have your loaves made and ready to go. I used to fill my freezer with all my favorites too. Now I dice and freeze loads of rhubarb and make recipes as I need them. Takes up so much less space. That being said I have two loaves in my freezer. Ready to go! I love this recipe. Thank you for taking the time to comment. All the best. Karin

    4. Rayna says

      June 03, 2023 at 11:06 am

      5 stars
      Love your recipe. The topping felt odd and was more like a paste but tasted great. An entire loaf disappeared right away. I will definitely make this recipe again. Thank you for all your rhubarb recipes. We love it and eat it all year round. Love your site ❤️

      Reply
      • Karin and Ken says

        June 03, 2023 at 11:08 am

        Thank you for your kind words. I try my best. We are huge rhubarb fans ourselves. It freezes beautifully so why not enjoy it all year long! I’m so glad you’re enjoying this recipe. I’m eating a slice right now. Enjoy your day. Karin

    5. Nancy Bridgett says

      May 31, 2023 at 9:33 pm

      I can't find the measurements

      Reply
      • Karin and Ken says

        May 31, 2023 at 10:00 pm

        Scroll right down to the bottom of the page and you’ll see the recipe card. There’s also a blue button at the top of recipe that says jump to recipe that takes you right there. I hope this helps. This recipe is a keeper. All the best. Karin

    6. Susan Reed says

      May 30, 2023 at 9:26 am

      I'm making it now. I find that the measurement for the butter is quite confusing. How can it call for 11/4 cups of butter OR 1 oz? I am just using one cup for the bread and then the 2 tablespoons called for in the crumble. Maybe this measurement could be expressed differently?

      Reply
      • Karin and Ken says

        May 30, 2023 at 11:47 am

        I’m glad you are using the correct ingredient amounts. I can’t apologize enough. I’m not sure what happened but I’m so grateful you took the time to let me know. I believe everything is correct now. I hope you enjoy your loaf as much as we all do. All the best. Karin

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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