Rhubarb Bread

Rhubarb bread is a wonderful way to enjoy a niche ingredient you may have rarely tried. Although technically a vegetable, rhubarb is prepared and enjoyed as if it were a fruit. Whether it’s rhubarb custard bars, strawberry rhubarb upside-down cake or any other top rhubarb recipe, this magenta-hued stalk is a lovely culinary companion.

Rhubarb features leaves that contain toxic levels of oxalates, but that said, it’s rare to see rhubarb sold with the leaves still attached. If your rhubarb does come with leaves, simply remove them and transfer them to a compost pile, where they can return to the soil.

Ingredients for Rhubarb Bread

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• Brown sugar: As compared with white sugar, brown sugar helps baked goods achieve a rich flavor and gooey texture. This is because it’s mixed with molasses, a natural byproduct from the sugar-making process.
• Canola oil: If you don’t want to use canola oil, you can use another option like avocado oil or butter.
• Egg: Just one room-temperature egg is needed for this recipe, to deliver both protein to add structure and fat to bind the ingredients.
• Vanilla extract: Good-quality vanilla extract lends flavor but also a lovely aroma to baked goods.
• Buttermilk: Not only does the tangy flavor of buttermilk help balance the sweet ingredients in this recipe, its acids both tenderize the flour and react with the baking soda to yield a fluffier result.
• Flour: At about 12% protein, all-purpose flour has an average amount of protein compared with other flours. This makes it strong enough for bread recipes, but tender enough for goodies like scones and biscuits.
• Cinnamon: Spices bring depth of flavor, but if you don’t like cinnamon, consider other warming spices like ginger, cardamom or cloves.
• Baking soda: Baking soda helps create gas bubbles in the dough so it can achieve the right level of light and fluffy. If it’s been sitting on your shelves for some time, you may want to test the baking soda first.
• Rhubarb: This springtime crop has a tart flavor and is often used in sweet recipes like bread, sauce and ice cream. Choose rhubarb that is sturdy and vibrant in color.
• Nuts: The chopped nuts are not absolutely necessary, but we do recommend them to provide a nice crunch and balance in flavor. I recommend either slivered almonds or pecans.

Directions

Step 1: Start the dough

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Preheat the oven to 350°F. In a bowl, combine the sugar and oil, then blend in the egg, vanilla and buttermilk.

Step 2: Add the dry ingredients

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In a separate bowl, combine the flour, salt, cinnamon and baking soda, then add this dry mixture to the moist ingredients.

Step 3: Add the rhubarb and nuts

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Stir in the rhubarb and nuts.

Step 4: Bake the rhubarb bread

Laura Scherb for Taste of Home

Transfer the batter to two well-greased 8×4-inch loaf pans. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let the bread cool in the pan for 10 minutes before removing it to wire racks to cool completely.

Editor’s Tip: If you’re greasing the pans with butter or another solid fat, you may first want to place it in the pan and pop it in the oven. Remove the pan when the fat is melted and you can easily spread it around.

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Rhubarb Bread Variations

• Make it gluten-free: While there are plenty of gluten-free flours that would work well in this recipe for rhubarb bread, you will still need to be selective. For a little guidance, check out our guide to gluten-free baking.
• Try a vegan version: This rhubarb bread recipe can also easily be made vegan. Learn which egg substitutes work best, as well as how to replace buttermilk in a recipe.
• Play with different toppings and flavors: If you want to mix things up, try layering on a streusel topping, cream cheese frosting or fruit compote.

How to Store Rhubarb Bread

To store your loaf of bread, first allow it to cool completely. Then, transfer the bread to an airtight container and store it on the countertop for up to three days. It’s best to avoid storing bread in the fridge because the cool air sucks out the moisture from the loaf. Last, make sure to leave the loaf intact and only slice it when you’re ready to eat. This helps make the loaf last longer because less of it is coming into contact with the air.

Can you freeze rhubarb bread?

Yes, but it’s helpful to know how to freeze bread, because there are a few tricks. For example, unlike storing it on the counter, you may want to pre-slice it, wrap each slice in parchment paper or foil, then place them in the freezer. That way, you only thaw what you’re ready to eat. You can also make rhubarb muffins, because they’re already portioned and ready to be frozen, once cooled.

Rhubarb Bread Tips

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Can I use frozen rhubarb?

Frozen rhubarb has the tendency to absorb moisture, making it mushier once thawed. It’s best to use fresh rhubarb for a rhubarb bread recipe and other baked goods, while you can use frozen rhubarb in treats like pies and condiments.

How should I prepare the rhubarb?

You don’t need to prepare it beforehand. Rhubarb is known to have an intensely tart flavor, but this is naturally mellowed by the sugars and fats in the recipe. Also, the heat from the baking process of course helps mellow out and balance its flavor.

What bread pan should I use for rhubarb bread recipes?

When making rhubarb bread, it’s important to avoid an aluminum or metal bread pan like untreated cast iron. This is because the acids from the rhubarb leech properties from the metal, including its metallic taste. Instead, a top-rated bread pan made from ceramic or glass is best.