rhubarb bread recipe
The Best rhubarb bread recipe
I love this recipe for so many reasons. First, it’s incredibly versatile. You can bake it fresh every morning or make a big batch and freeze it for weeks. It’s great for breakfast with eggs or yogurt, for sandwiches with cream cheese, or even just as a simple snack with a cup of coffee. And because rhubarb is packed with fiber and vitamins, it’s actually pretty good for you—more than just a treat. The kids don’t even realize they’re eating something healthy when it’s in a loaf they love.
Plus, it’s a great recipe for special occasions too. Whether it’s a family gathering, a brunch with friends, or just a lazy Sunday where you want something homemade and delicious, this bread fits right in. It’s easy to customize too—add a little cinnamon, a sprinkle of nuts, or even some cheese if you like. And honestly, there’s something so satisfying about pulling a fresh loaf out of the oven, letting it cool just enough to be easy to slice, and serving it up. It’s one of those recipes that feels like a little bit of home, no matter how you use it.
Rhubarb Bread
A delightful loaf of bread infused with the tangy flavor of fresh rhubarb, perfect for breakfast or dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups fresh rhubarb, finely chopped
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. -
3
In separate bowls, sift together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. -
4
In a separate bowl, combine chopped rhubarb, sugar, lemon juice, and vanilla extract. Mix well. -
5
Pour the rhubarb mixture into the center of the dough. Gently fold the dough with your hands to distribute the filling evenly. -
6
If using nuts, mix them with melted butter and sprinkle over the top of the dough. -
7
Transfer the dough to the prepared baking sheet and shape into a loaf. Brush the top lightly with water if desired. -
8
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
🔧Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheet
- Oven
- Pastry brush
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For a healthier option, replace half the all-purpose flour with whole wheat flour.
- Ensure your rhubarb is ripe for the best flavor. If using frozen rhubarb, thaw and drain excess liquid before using.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Watch Video Of How Rhubarb Bread Works
❓ Frequently Asked Questions About Rhubarb Bread
What is the best way to prepare rhubarb for rhubarb bread?
The best way to prepare rhubarb for rhubarb bread is to wash it thoroughly, trim off the woody ends, and finely chop or grate it. You can also blend it into a smooth puree if you prefer a smoother texture. For best flavor, lightly steam or sauté the chopped rhubarb with a little butter or oil before mixing it into the dough to soften it slightly.
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Can I substitute other fruits or ingredients in this rhubarb bread recipe?
While rhubarb is the star, you can experiment with small adjustments—such as adding 1/4 to 1/2 cup of blueberries, strawberries, or dried cranberries for a fruity twist. If you want extra moisture, you can replace some of the milk with yogurt or add a bit more honey/maple syrup. However, rhubarb’s tartness is key, so if substituting, ensure the other fruit complements its flavor.
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How should I handle the texture if my rhubarb bread turns out dense or dry?
A dense or dry loaf often happens due to overmixing, insufficient kneading, or incorrect hydration. To fix it:
– Check dough consistency: If too dry, add 1–2 tbsp of milk or yogurt and knead gently until just combined.
– Rest properly: Ensure the dough is proofed enough (at least 1–1.5 hours) to develop gluten without overproofing.
– Bake at the right temperature: Use a 350°F (175°C) oven—too high can dry it out. Cover with foil if browning too fast.
– Add moisture: If using a yeast-based recipe, replace some flour with whole wheat or oat flour for extra tenderness.
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Why is my rhubarb bread not rising properly?
Poor rising can stem from several issues:
– Yeast not activated: Ensure the yeast is fresh and dissolved in warm (not hot) water with a pinch of sugar before mixing. If using dried yeast, let it sit for 5–10 minutes until foamy.
– Underproofing: Dough should double in size before baking. If it doesn’t, let it rest longer (up to 2 hours).
– Too much flour: Excess flour weighs down the dough. Measure by weight (grams) for accuracy.
– Cold environment: Keep dough in a warm place (75–80°F/24–27°C) to speed up fermentation.
– Overworking: Avoid kneading too long, which kills yeast. Handle gently.
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Can I make this rhubarb bread ahead of time and store it?
Yes! You can:
– Pre-bake: Shape and bake the loaf, then cool completely. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
– Freeze: Slice the cooled loaf and freeze for up to 3 months. Toast slices directly from frozen for best texture.
– Prep dough: Make the dough ahead, shape into balls, and refrigerate uncovered for 12 hours before proofing. Bake as directed.
Tip: For freshness, bring the bread to room temperature before slicing before serving.
