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two slices of rhubarb bread up close on a plate
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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!
Course Breakfast/Dessert
Cuisine American
Keyword recipe for rhubarb bread, rhubarb bread recipe, rhubarb bread recipes, rhubard bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 423kcal

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
    Chopped rhubarb on a cutting board
  • 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
    Mixing batter for rhubarb bread in a large bowl
  • 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.
    mixing rhubarb batter in a bowl with a spatula
  • 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
    Cinnamon streusel topping with a wooden spoon in a bowl
  • 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.
    Cinnamon streusel over top rhubarb bread batter in a loaf pan
  • 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 baked in a loaf pan

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: 1slice | Calories: 423kcal | Carbohydrates: 63g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 325mg | Potassium: 236mg | Fiber: 1g | Sugar: 33g | Vitamin A: 555IU | Vitamin C: 2.5mg | Calcium: 95mg | Iron: 2.2mg