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Rhubarb bread is the perfect recipe to celebrate the spring season. It’s a simple bread recipe sweetened with a layer of cinnamon and lemon zest streusel!
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Rhubarb Bread with Yogurt
There is something so special about homemade bread, and this is one of my favorite breads to make. The combination of tangy rhubarb and cinnamon swirl is beyond delicious!
Rhubarb bread can be sliced and served with warm butter as an easy breakfast or snack, enjoyed on its own with nothing extra. I know you’re going to love this simple bread recipe as much as I do!
And, if you like making homemade bread, definitely give my Sprouted Bread Recipe a try.
Rhubarb Bread Recipe Ingredients
- butter softened
- sugar
- eggs
- Greek yogurt or sour cream
- flour
- baking powder
- baking soda
- pinch salt
- rhubarb fresh or frozen
- butter melted
- brown sugar
- flour
- cinnamon
- pinch salt
- zest of lemon
How to Make Rhubarb Bread
- Heat oven to 350°F.
- Grease and flour the bread pan.
- Prepare the fresh rhubarb, or thaw and drain frozen rhubarb. Once ready, cut into small chunks.
- In a large mixing bowl, combine softened butter and sugar. Using a hand mixer or the whisk attachment of a mixer, mix for 1 minute on medium speed or until light and creamy.
- Add eggs and Greek yogurt (or sour cream) to the bowl. Mix for another 30 seconds on medium. The mixture will look a little curdled.
- In another mixing bowl, combine flour, baking powder, baking soda, and a pinch of salt. Mix together with a fork.
- Add the flour mixture to the wet ingredients a little at a time. Stir ingredients until combined each time. Repeat until all the wet and dry ingredients are totally combined, being careful not to over-mix.
- Add the chopped rhubarb to the batter, and fold it in just until combined.
- Melt butter and place in a bowl. Add brown sugar, flour, cinnamon, and a pinch of salt.
- Zest lemon and add the zest to the bowl. Stir with a fork until the mixture resembles coarse crumbs or sand. This is your cinnamon streusel.
- Pour half of the batter into the bread pan and smooth until even. Add the streusel over the bottom half of the batter and press down lightly.
- Pour the remaining half of the batter over the streusel and smooth until even.
- Place the pan on the bottom rack of the oven. Bake for 65-70 minutes. Rotate the pan once during the baking process to ensure that it cooks evenly.
- Remove the pan from the oven and allow the bread to cool completely.
Rhubarb Bread Recipes Tips
- Frozen rhubarb is a great option when fresh isn’t available. You can find it in the frozen fruit and vegetable section of your local grocery store.
- You can freeze your own rhubarb for up to a year. Stock up when it’s in season and store it in the freezer in freezer bags or containers.
- If you’re using fresh rhubarb, or freezing your own rhubarb from fresh to use later, remember to completely discard the leaves and all greenery, as they are toxic.
How to Store Rhubarb Bread
- To keep rhubarb bread fresh, simply place it in an airtight container and it will stay moist for a few days. You can also wrap it in plastic wrap or foil.
- Rhubarb bread can be stored in the freezer, too: wrap the cooled bread tightly in plastic wrap and then place it in a freezer plastic bag. I’d be surprised if this bread sticks around long, though—it’s pretty tasty!
FAQ
What’s the best way to prepare rhubarb?
Trim and discard all greenery – the leaves and the ends of the stalks. These should never be eaten. Use a vegetable peeler to remove brown or coarse spots. Finally, wash the rhubarb under cold running water in the sink before slicing.
How long can you keep fresh rhubarb in the refrigerator?
After trimming and discarding the leaves, fresh rhubarb can be kept in the refrigerator for up to 3 weeks. You can also freeze rhubarb for up to 1 year. I love to buy plenty when it’s in season and freeze it for year-round rhubarb recipes like this bread!
Rhubarb Recipes
Recipe
Rhubarb Bread
Rhubarb bread is the perfect recipe to celebrate Spring. It's a simple bread recipe with a layer of cinnamon and lemon zest streusel!
Ingredients
- 2 cups rhubarb fresh or frozen
- ½ cup butter softened; equal to 1 stick
- 1 cup sugar
- 2 large eggs
- ½ cup Greek yogurt or sour cream
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
For The Streusel:
- 2 Tablespoons butter melted
- 4 Tablespoons brown sugar
- 3 Tablespoons flour
- 1 teaspoon cinnamon
- pinch of salt
- zest of 1 lemon
Instructions
- Preheat oven to 350°F. Grease and flour bread pan.
- Thaw and drain frozen rhubarb. Once the rhubarb has thawed, or if using fresh, cut into small even chunks.2 cups rhubarb
- In a large mixing bowl combine softened butter and sugar. Using a hand mixer or the whisk attachment of a stand mixer, mix for 1 minute on medium speed or until light and creamy.½ cup butter, 1 cup sugar
- Add eggs and Greek yogurt (or sour cream) to the bowl. Mix for another 30 seconds or so on medium – the mixture will look a little curdled.2 large eggs, ½ cup Greek yogurt
- In another mixing bowl combine flour, baking powder, baking soda, and a pinch of salt. Mix together with fork.2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, pinch salt
- Add the flour mixture to the wet ingredients a little at a time. Stir ingredients until combined each time. Repeat until all the wet and dry ingredients are totally combined, being careful not to over-mix.
- Add the chopped rhubarb to the batter and fold it in just until combined.2 cups rhubarb
For the Streusel
- Melt butter and place in a bowl. Add brown sugar, flour, cinnamon, and a pinch of salt.2 Tablespoons butter, 4 Tablespoons brown sugar, 3 Tablespoons flour, 1 teaspoon cinnamon, pinch of salt
- Zest lemon and add the zest to the bowl. Stir with a fork until the mixture resembles coarse crumbs or sand.zest of 1 lemon
- Pour half of the batter into the bread pan and smooth until even. Pour the streusel over the bottom half of the batter and press down lightly. Finally, pour the remaining half of the batter over the streusel and smooth until even.
- Place the pan on the bottom rack of the oven. Bake for 65-70 minutes. Rotate the pan once during the baking process to ensure that it cooks evenly.
- Remove the pan from the oven and allow the bread to cool completely.
Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.
Notes
RECIPE TIP: Fresh or frozen rhubarb can be used in this recipe. Simply substitute the same amount of rhubarb if using fresh.
Nutrition
Serving: 1sliceCalories: 423kcalCarbohydrates: 63gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 91mgSodium: 325mgPotassium: 236mgFiber: 1gSugar: 33gVitamin A: 555IUVitamin C: 2.5mgCalcium: 95mgIron: 2.2mg
Kelly Anthony says
I’m so glad spring is here too. What a great way to use what is in season. This rhubarb bread looks like a perfect way to start a perfect spring day.
Em Beitel says
Thank you, Kelly! We love this bread.
Natalie says
I’ve never tried rhubarb in a bread before. But now I definitely must. This recipe sounds absolutely amazing. Plus it’s super easy to make. I will give it a try.
Em Beitel says
Thanks so much, Natalie! It is so easy to make. We hope you love it.
Ai says
Looks so good! I never know what to do with rhubarb besides jam. Keeping this in mind for next time!
Em Beitel says
We’re glad you think so, Ai! There are so many ways to use rhubarb- we love it.
lola@cheflolaskitchen says
My children have always loved recipes made with bread, they’ll surely love this one!
Em Beitel says
Hi Lola! Awesome- we’re so glad you’re going to try it! It’s such a delicious bread!
Eden | Sweet Tea and Thyme says
Looks beautiful! Perfect for this time of year!
Jordin Webert says
Thank you Eden, Rhubarb bread is perfect for summer time!
Em Beitel says
Thanks so much, Eden! We couldn’t agree more.
Andrea Metlika says
I have never heard of this before. This rhubarb bread sounds so delightful. I am putting this on my must list.
Em Beitel says
Thanks so much, Andrea! We know you’ll love it!
Adrianne - Sweet Caramel Sunday says
I am a huge fan of a recipe that uses greek yoghurt in the cake mix! This rhubarb bread looks great and I bet that it tastes delicious too, well done!!
Em Beitel says
Thanks so much, Adrianne! We love the flavor and texture added by the yogurt.
Jacqueline Meldrum says
You definitely had me at rhubarb. I love the stuff. I really want to try this bread. Sharing!
Em Beitel says
Thanks so much, Jacqueline! We have plenty of rhubarb recipes on the site we hope you’ll enjoy, too!
Ilona's Passion says
I am so happy for the rhubarb season! The bread looks amazing!
Em Beitel says
We couldn’t agree more! We’re so happy rhubarb season is here!
kacielmorgan says
I love rhubarb and it’s in its prime at the moment. Your rhubarb bread looks absolutely delicious.
Em Beitel says
Thank you so much, Kacie! We love this rhubarb bread recipe and hope you do, too!