Rhubarb Bread

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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! Well, spring is officially here (I can tell because my allergies have started up). Allergies or not, I’m pretty excited about the arrival of spring this year because this past winter was a bear. Winters in Minnesota always come with some level of difficulty but this one was particularly brutal—record freezing temps, tons of snow, and relentless winds. I am looking forward to garden season more than ever! One thing that every garden in Minnesota has in common is a rhubarb patch. I have never seen a garden in this state without one. Come May, rhubarb patches will be popping up in droves and every potluck will be chock-full of desserts with rhubarb. I know which dish I will be bringing to any future spring or summer potlucks—this moist and flavorful rhubarb streusel bread!

Rhubarb Bread Recipe Ingredients

Here’s what you need to make rhubarb bread:

• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup Greek yogurt or sour cream
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• pinch salt
• 2 cups rhubarb fresh or frozen
• 2 Tbsp. butter melted
• 4 Tbsp. brown sugar
• 3 Tbsp. flour
• 1 tsp. cinnamon
• pinch salt
• zest of 1 lemon

RHUBARB BREAD RECIPE TIP: 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, and it’s full of flavor, just like fresh!

How to Make Rhubarb Bread

It’s so easy to make moist and delicious rhubarb bread following these instructions:

1. Heat oven to 350°F.
2. Grease and flour bread pan.
3. Thaw and drain 2 cups of frozen rhubarb. Once the rhubarb has thawed, cut into small chunks.
4. In a large mixing bowl, combine 1/2 cup (1 stick) of softened butter and 1 cup of sugar. Using a hand mixer or the whisk attachment of a mixer, mix for 1 minute on medium speed or until light and creamy.
5. Add 2 large eggs and 1/2 cup of Greek yogurt or sour cream to the bowl. Mix for another 30 seconds or so on medium (the mixture will look a little curdled).
6. In another mixing bowl, combine 2 cups of flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and a pinch of salt. Mix together with a fork.
7. 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.
8. Add the chopped rhubarb to the batter and fold it in just until combined.

To make the streusel layer:

1. Melt 2 Tbsp. of butter and place in a bowl. Add 4 Tbsp. of brown sugar, 3 Tbsp. of flour, 1 tsp. cinnamon, and a pinch of salt.
2. Zest 1 lemon and add the zest to the bowl. Stir with a fork until the mixture resembles coarse crumbs or sand.
3. 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.

   

   Stir with a fork until the mixture resembles coarse crumbs or sand.

   

   Pour the remaining half of the batter over the streusel and smooth until even.

   
   

Time to bake!

1. 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.
2. Remove the pan from the oven and allow the bread to cool completely.

How to Store Rhubarb Bread

To keep rhubarb bread fresh, simply place it in an airtight container and it should stay moist for a few days. You can also wrap it in plastic wrap or foil. STORING TIP: Rhubarb bread can be stored in the freezer, too: wrap the cooled bread tightly in plastic wrap and then place in a freezer plastic bag. I’d be surprised if this bread sticks around long, though—it’s pretty tasty! This rhubarb bread can be sliced and served with warm butter or just on its own. I think you’re going to love this simple bread recipe as much as I do! Did you make this recipe? Let us know what you think by leaving a comment!

And if you like making homemade bread, take a look at our recipe for how to make sprouted bread!

Love rhubarb as much as we do? Try these other rhubarb recipes…

• Strawberry Rhubarb Crisp
• Rhubarb and Apple Crumble
• Strawberry Rhubarb Jam
• Rhubarb Muffins
• Stewed Rhubarb
• Rhubarb Dump Cake
• Rhubarb Steamed Pudding
• Pork Tenderloin with Rhubarb Chutney

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Print

Rhubarb Bread

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 20 mins

 

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!

Course: Breakfast/Dessert

Cuisine: American

Keyword: rhubarb recipe

Servings: 8

Calories: 423 kcal

Author: Christine Rooney

Ingredients

• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup Greek yogurt or sour cream
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• pinch salt
• 2 cups rhubarb fresh or frozen

For The Streusel:

• 2 Tbsp. butter melted
• 4 Tbsp. brown sugar
• 3 Tbsp. flour
• 1 tsp. cinnamon
• pinch salt
• zest of 1 lemon

Instructions

1. Heat oven to 350°F.

2. Grease and flour bread pan.

3. Thaw and drain 2 cups of frozen rhubarb. Once the rhubarb has thawed cut into small chunks.

4. In a large mixing bowl combine 1/2 cup (1 stick) of softened butter and 1 cup of sugar. Using a hand mixer or the whisk attachment of a mixer mix for 1 minute on medium speed or until light and creamy.

5. Add 2 large eggs and 1/2 cup of Greek yogurt or sour cream to the bowl. Mix for another 30 seconds or so on medium (the mixture will look a little curdled).

6. In another mixing bowl combine 2 cups of flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and a pinch of salt. Mix together with fork.

7. 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.

8. Add the chopped rhubarb to the batter and fold it in just until combined.

For The Streusel:

1. Melt 2 Tbsp. of butter and place in a bowl. Add 4 Tbsp. of brown sugar, 3 Tbsp. of flour, 1 tsp. cinnamon, and a pinch of salt.

2. Zest 1 lemon and add the zest to the bowl. Stir with a fork until the mixture resembles coarse crumbs or sand.

3. 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. Pour the remaining half of the batter over the streusel and smooth until even.

4. 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.

5. Remove the pan from the oven and allow the bread to cool completely.

Recipe Video

Recipe Notes

RECIPE TIP: Fresh or frozen rhubarb can be used in this recipe. Simply substitute the same amount of rhubarb if using fresh.

Nutrition Facts

Rhubarb Bread

Amount Per Serving

Calories 423 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 91mg 30%

Sodium 325mg 14%

Potassium 236mg 7%

Total Carbohydrates 63g 21%

Dietary Fiber 1g 4%

Sugars 33g

Protein 7g 14%

Vitamin A 11.1%

Vitamin C 3%

Calcium 9.5%

Iron 12.1%

* Percent Daily Values are based on a 2000 calorie diet.

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