Baking Seasonally: Rhubarb Bread That’ll Steal Your Heart

If you don’t want to reach through the screen and grab a slice of this moist, plush rhubarb bread, well, I might have to gently ask if you’ve ever truly lived (or at least, tasted rhubarb!). Rhubarb is the darling of spring produce—it’s bright, tart, and just begging to be turned into something delicious. And guess what? This quick and easy rhubarb bread is the perfect way to celebrate the season without breaking a sweat. Baking seasonally has never been this sweet and simple.

Whether you’re a busy mom balancing sports practice and dinner, a professional squeezing in some weekend self-care baking, or simply someone who knows a good loaf when you see one—this recipe’s for you.

Why You’ll Love This Rhubarb Bread

If you adore the tangy zing of cranberries or the citrusy burst of a good lemon tart, you’re going to fall head over heels for this rhubarb bread. Fresh rhubarb brings a beautiful tartness, balanced by the cozy sweetness of vanilla and that crackly sugar topping. It’s soft, tender, and so good it might not even make it to the “cool completely” stage (no judgment here).

• Quick and easy — Minimal fuss for maximum flavor.
• Perfectly moist — Thanks to cultured buttermilk and vegetable oil.
• Seasonal and fresh — Fresh rhubarb makes this bread a springtime superstar.

Ingredients

Gather your goodies! Here’s what you’ll need to whip up this springtime treat:

• 2 cups diced fresh rhubarb (fresh is best, frozen works in a pinch)
• 1 large egg
• 1 cup buttermilk (cultured)
• ½ cup vegetable oil (canola or safflower are perfect)
• 1 cup sugar, plus 1 tablespoon extra for sprinkling
• 2 tsp pure vanilla extract (don’t skimp on quality)
• 1 Tbsp baking powder
• ½ tsp salt
• 2 cups all-purpose flour

How to Make Rhubarb Bread

Step 1: Prep Your Pan and Oven

Preheat your oven to 350F. Spray a standard 9×5-inch loaf pan with nonstick spray and line it with parchment paper, leaving some overhang to lift the bread out later.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until smooth and well combined. Feel free to hum your favorite springtime tune while you’re at it.

Step 3: Add the Dry Ingredients

Sprinkle the baking powder and salt into the wet mixture, whisk lightly, then fold in the flour gently. You want everything just combined — no need to work your arm muscles too hard here!

Step 4: Fold in the Rhubarb

Gently stir in the diced rhubarb. You should see those pretty pink-green flecks dancing throughout your batter.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle that extra tablespoon of sugar evenly over the surface—this will create the dreamiest crackly crust.

Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. If the top starts to brown too quickly, lightly tent with foil.

Step 6: Cool (If You Can Wait)

Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and cool completely on a wire rack.

Pro Baking Tips

• Cut Rhubarb the Right Way: Thin stalks can be simply sliced; thicker ones should be halved lengthwise first, then chopped into blueberry-sized bits.
• Frozen Rhubarb?: You can use it! Just don’t thaw first—frozen rhubarb gets soggy faster than a picnic in the rain.
• Buttermilk Substitute: No buttermilk? Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes. Voila!
• Boost That Vanilla: Vanilla has gotten a bit shy in recent years—feel free to add an extra splash for maximum flavor.

A Little Story From Amanda…

The first time I made this bread, my kitchen smelled like a spring garden party — bright, fruity, and impossible to resist. My husband tried to “sample” a slice straight out of the oven and ended up “sampling” three before dinner. True story.

If you love recipes that make your house smell like heaven, you might also adore my Amish Cinnamon Bread!

Rhubarb FAQs

When is rhubarb season?

Field-grown rhubarb peaks from April through June, but thanks to greenhouse magic, you might see it as early as March.

Is rhubarb a fruit or vegetable?

Technically, it’s a vegetable. But in the kitchen? We treat it like fruit royalty.

Why is my rhubarb green instead of pink?

No worries! Green rhubarb is just as tasty. Color doesn’t affect ripeness or flavor.

Can I eat rhubarb raw?

You can! But it’s super tart. Some folks dip fresh stalks in sugar for a puckery treat. Just remember — leaves are toxic, so stick to the stalks.

Related Recipes You’ll Love

• Glazed Strawberry Bread — A No-Mixer Summer Treat!

Helpful Resources

• Epicurious: How to Bake with Rhubarb for more rhubarb baking tips.
• USDA Rhubarb Info for seasonal data.

When that first glorious rhubarb hits the stores, don’t just walk—run home to make this rhubarb bread. Moist, tender, with just the right hint of tartness and a magical crunchy top, it’s the very essence of springtime baking. Trust me, this is one recipe you’ll make on repeat—and maybe even hide the last slice for yourself. (Again, no judgment.)