Rhubarb Bread Recipe with Fresh Rhubarb Making 2 Loaves (2024)

May 27, 2018June 18, 2023

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This Rhubarb Bread recipe is a great classic quick bread that is easily made. The fresh taste of rhubarb is a pleasant change from the usual fruit in bread. It’s incredibly easy to make at home. Served warm with a pat of butter, this quick bread featuring rhubarb is a great breakfast or snack option.

Table of Contents

Rhubarb Bread with Buttermilk

Our Rhubarb Bread recipe uses buttermilk which is an ingredient that we don’t always have in our refrigerator. Do not fret. There’s an easy remedy to not keeping buttermilk on hand.

Can I make buttermilk?

Yes, and the process is simple. Make buttermilk by simply using lemon juice and milk! Our friend, Marybeth, explains how over at My Fearless Kitchen. Mix one Tablespoon of lemon juice with one cup of milk. Stir and let sit for several minutes and you have buttermilk!

Rhubarb Quick Bread

Who doesn’t love a good quick bread? You essentially mix all the ingredients in one bowl, pour it into a bread pan and the result is the perfect snack or breakfast. This Amish Rhubarb Bread is no exception.

We love our rhubarb plant that grows each spring. If you are not familiar with rhubarb, you cut off the leaves and just use the stalks. If you try to eat it alone, you would be in for a surprise. It is extremely tart and requires a lot of sugar to sweeten it up.

We are always looking for new rhubarb recipes outside of the typical rhubarb pie or cobbler. This Rhubarb Bread recipe comes from our favorite Pot O’Gold cookbook. The original submitter of the recipe says it is good hot or cold, with or without butter.

How to Freeze Rhubarb

Buttermilk rhubarb bread is a great recipe for using up frozen rhubarb.We try to freeze some of this summer garden staple so that we can enjoy it year round.

Cut the rhubarb into 1-inch pieces and either blanch it in boiling water for about 1 minute OR just freeze it raw. Spread the pieces on a cookie sheet in one layer and put in the freezer for at least 2 hours. Once frozen, transfer to freezer storage bags or containers and put in the freezer. It will keep for up to one year.

When pulling it out of the freezer to use, you do not have to thaw the rhubarb but you can. If you use it from frozen, you might want to add a few more pieces to the recipe as it will shrink as it thaws.

Ingredient List

Brown sugar
Vegetable Oil
Large egg
Salt
Buttermilk
Vanilla extract
All Purpose Flour
Baking soda
Chopped Nuts
Rhubarb Stalks

How to Make Rhubarb Bread

Step By Step Instructions

Prepare two bread loaf pans by greasing and flouring all sides.
In a large bowl, combine all ingredients in the order listed in the recipe card below.
Pour batter into the prepared pans – divide evenly between the two.
Bake for 40-55 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
Let cool on a wire rack for 5 minutes before removing bread from pans.

Full recipe and ingredient list for Amish Rhubarb Bead is at the bottom of this post in the recipe card.

Recipe FAQs

This is a Rhubarb Bread recipe with buttermilk.This is an ingredient that many people don’t always have in their refrigerator. You might be asking “Can I make buttermilk?” or “What can be used in place of buttermilk?” You can make buttermilk by simply using lemon juice and milk! It’s basically one Tablespoon of lemon juice to one cup of milk. Stir and let sit for several minutes and you have buttermilk!
You can use fresh or frozen rhubarb in this recipe.
Want a fancier version? Try our Rhubarb Nut Bread which has a sweet, crunchy topping.
This rhubarb quick bread can be stored in the freezer for up to 3 months.
Visit our Amazon store for our favorite pantry essentials and kitchen gadgets.

How do you take the tartness out of rhubarb?

Rhubarb is a naturally tart vegetable, and if you’ve never tried a piece, you’ll get a big surprise if you bite into the stalk when it’s raw. To take out the tartness, sugar is required which is why rhubarb is typically used in desserts with ample amounts of sugar in the ingredients.

Our Favorite Rhubarb Recipes

We have several rhubarb recipes on the blog, see our roundup of our recipes and some from our friends here.

Grandma’s Rhubarb Pie

Rhubarb Muffins with Applesauce

Rhubarb Streusel Dessert

Strawberry Rhubarb Jam

Rhubarb Crumble

Rhubarb Bread

This Rhubarb Bread recipe is a great classic quick bread that is easily made. Served warm with a pat of butter, this quick bread featuring rhubarb is a great breakfast or snack option.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: amish rhubarb bread, buttermilk rhubarb bread, quick bread with rhubarb, rhubarb bread, rhubarb bread with buttermilk

Servings: 18

Calories: 241kcal

Author: Barbara

Ingredients

1 1/2 cups brown sugar packed
2/3 cups vegetable oil
1 egg
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 1/2 cups diced rhubarb
2 1/2 cups unsifted flour
1 teaspoon baking soda
1/2 cups nuts pecans or walnuts, chopped

Instructions

Preheat the oven to 350 F.
Prepare 2 loaf pans by greasing and flouring all sides.
Mix all ingredients in order listed until fully incorporated and smooth.
Pour into prepared loaf pans.
Bake for 40-50 minutes or until a toothpick comes out clean.
Let cool in pans for 5 minutes before inverting pan to remove bread.

Notes

This is a Rhubarb Bread recipe with buttermilk. This is an ingredient that many people don’t always have in their refrigerator. You might be asking “Can I make buttermilk?” or “What can be used in place of buttermilk?” You can make buttermilk by simply using lemon juice and milk! It’s basically one Tablespoon of lemon juice to one cup of milk. Stir and let sit for several minutes and you have buttermilk!
You can use fresh or frozen rhubarb in this recipe.
This rhubarb quick bread can be stored in the freezer for up to 3 months.
Try our favorite Rhubarb Dream Cakerecipe.
The nutritional information is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.

Nutrition

Rhubarb Bread Recipe with Fresh Rhubarb Making 2 Loaves (2024)

FAQs

What is the healthiest way to eat rhubarb? ›

Other ways to enjoy the vegetable include:

Baking it into a pie or crumble.
Making rhubarb ice cream.
Adding rhubarb to fresh juices or homemade kombucha.
Blending it into a sauce for meat or poultry.
Pureeing and dehydrating it to make rhubarb leather.
Roasting rhubarb with a drizzle of honey and tossing it in a salad.

Sep 16, 2022

Keep Reading ›

How do you eat rhubarb without sugar? ›

To keep it sugar free you could use a little stevia, for a low fructose option you could use either rice syrup or coconut nectar, or if you're a honey fan, a little raw honey would combine beautifully with the ginger and vanilla.

Find Out More ›

Do I need to peel rhubarb before baking? ›

Peeling rhubarb is rarely necessary. Most recipes require the rhubarb to be cut into batons. Using a paring knife, top and tail the stem, slice at an angle into the size that the recipe requires – this could vary from 1 inch chunks for quick-stewed rhubarb to longer batons for roasting or poaching.

Show Me More ›

Do I need to thaw rhubarb before baking? ›

You can use frozen rhubarb the same way as fresh: in sauces, pies, crumbles, and beyond. Although thawing the rhubarb isn't necessary for cooking, you can do so by leaving it out for a few hours if you wish.

Learn More Now ›

What are the side effects of eating too much rhubarb? ›

Side effects might include stomach pain, diarrhea, nausea, vomiting, and cramps. Rhubarb leaves are possibly unsafe. Rhubarb leaves contain oxalic acid, which can cause stomach pain, diarrhea, vomiting, seizures, and death. When applied to the skin: Rhubarb is possibly safe.

Get More Info ›

Does rhubarb lower blood pressure? ›

5. May help lower blood pressure. Rhubarb is a source of potassium, which helps to counter the damaging effects of eating too much salt. A study published in the European Heart Journal revealed that women who had the highest intakes of potassium were 13 per cent less likely to have a heart attack or a stroke.

What is the best sweetener for rhubarb? ›

In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.

Get More Info ›

Can I freeze fresh rhubarb for later use? ›

You can freeze rhubarb raw, blanched or fully cooked. Regardless of which stage you choose to freeze at, the rhubarb will break down more as it defrosts, so it's best used in dishes where you don't need neat sticks of it.

Learn More ›

What mixes well with rhubarb? ›

Rhubarb flavor pairings:

any type of berries, but especially strawberries.
vanilla.
almond.
cardamom.
lemon.
apples.
mint.
ginger.

Jun 6, 2023

Read The Full Story ›

Is rhubarb a fruit or vegetable? ›

Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts.

Get More Info Here ›

What part of rhubarb can you not eat? ›

Rhubarb leaves are toxic and humans should never ingest them. The stems are safe to eat.

Learn More Now ›

Can diabetics eat rhubarb? ›

Rhubarb is great for diabetics Rhubarb contains various compounds called anthraquinones. Two of these compounds have been found to improve the transport of glucose into our cells, so it's not hanging out in the bloodstream but is instead being used as fuel.

How do you reduce rhubarb tartness? ›

Solution: Soak the rhubarb in water to reduce the acid, simmer in orange juice and sugar (and don't stir too much) to retain texture and color, and layer with lightly whipped, sweetened cream for ideal flavor and texture and an attractive, unusual presentation.

Tell Me More ›

How to pick and prepare rhubarb? ›

To pick rhubarb, grasp a stalk, twist it, and pull it away from the base of the plant. Avoid cutting the stalks off the plant, which could lead to diseases like crown rot. Remove and discard the leaves, which contain oxalic acid and are poisonous, as soon as you harvest the rhubarb stalks.