Ingredients for rhubarb bread
This rhubarb bread recipe has the best texture, due mainly to the secret ingredient: buttermilk! It makes for an exceptionally fluffy and light bread. Other than that and the rhubarb, the remaining ingredients are the traditional cast of baking characters. Here’s what you’ll need: It’s light and fluffy, made with buttermilk to make an impossibly tender crumb. It’s flecked with just the right amount of sweet tart rhubarb, then sprinkled with a crunchy streusel topping. It’s totally dreamy, perfect for serving to guests or as a present for friends or neighbors. Summer baking just got better!
Rhubarb: Choose rhubarb with firm, crisp stalks that are brightly colored, avoiding any with blemishes or soft spots. Keep in mind that if you’re using garden rhubarb that is green, it will keep its green color when cooked (it tastes great, it might just look different than you’re expecting). Buttermilk: Buttermilk is important for a fluffy bread with a tender crumb (avoid using a buttermilk substitute). Butter and oil. We love the combination in richness and flavor of using both butter and oil together. For dairy-free, substitute refined coconut oil or vegan butter. Vanilla extract and cinnamon: These add a cozy nuance to the flavor that makes it taste like rhubarb crisp. All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe. Orange zest: If desired, you can add orange zest to the streusel topping to give this recipe a little zing (we love rhubarb and orange together!).
Step 4: Bake at 350°F until a toothpick in the center comes out with a few crumbs, about 55 to 65 minutes total (rotating the pan halfway through baking). Allow to cool for 30 minutes in the pan. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature before slicing, about 1 hour.
More rhubarb recipes
Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:
Use real buttermilk. Buttermilk is absolutely crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing. Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our quick bread recipes, but we love the richness in flavor and texture that butter adds here.
Refrigerator: This bread stores well wrapped in aluminum foil and stored in the refrigerator for up to 1 week! This is what we recommend due to the streusel topping. Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold (we think). Freeze: Freeze in a sealable container and store up to 3 months.
Go for rhubarb muffins instead: the same flavors baked up in half the time! Try a classic rhubarb crisp or strawberry rhubarb crisp. Bake up a rhubarb pie or strawberry rhubarb pie Simmer some rhubarb sauce for topping ice cream or pancakes, or make easy rhubarb bars.
Frequently asked questions
5 from 3 reviews
2 cups rhubarb, finely diced 2 cups [280 g] all-purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt 1 cup granulated sugar ¾ cup buttermilk 5 tablespoons unsalted butter, melted ⅓ cup neutral oil 2 eggs 1 teaspoon vanilla extract
For the streusel topping
¼ cup granulated sugar ¼ cup all-purpose flour ¼ teaspoon ground cinnamon Optional: ¼ teaspoon orange zest 2 tablespoons unsalted butter, room temperature
