20 Irresistible Rhubarb Bread Recipes Delicious

Now is the perfect time to embrace the tangy sweetness of rhubarb with our collection of 20 Irresistible Rhubarb Bread Recipes. Whether you’re a seasoned baker or just starting out, these delightful loaves promise to bring a burst of spring flavor to your table. From classic combinations to innovative twists, there’s a recipe here to satisfy every craving. Let’s get baking!

Classic Rhubarb Bread with Cinnamon Streusel

Viral-worthy and utterly comforting, this Classic Rhubarb Bread with Cinnamon Streusel is your next bake obsession. Tangy rhubarb meets sweet, buttery streusel in every bite—yes, it’s as good as it sounds.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (because life’s too short for skimping on sweetness)
• 1/2 cup brown sugar, packed (for that deep, molasses-y goodness)
• 1/2 cup unsalted butter, melted (extra points if it’s European-style)
• 1 large egg, room temp (trust me, it blends better)
• 1/2 cup buttermilk (the secret to ultra-moist bread)
• 1 tsp vanilla extract (pure, not imitation—your taste buds will thank you)
• 1 1/2 cups rhubarb, diced (fresh is best, but frozen works in a pinch)
• 1/2 tsp cinnamon (because cinnamon makes everything better)
• 1/4 tsp salt (to balance all that sweetness)
• 1 tsp baking soda (for the perfect rise)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan—I use butter for that golden crust.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, salt, and baking soda. Tip: Sifting the flour avoids lumps.
3. In another bowl, mix melted butter, egg, buttermilk, and vanilla until smooth. Pour into dry ingredients, stirring just until combined—overmixing leads to tough bread.
4. Fold in diced rhubarb gently. The batter will be thick; that’s perfect.
5. Pour batter into prepared pan. For the streusel, mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp melted butter until crumbly. Sprinkle over batter.
6. Bake for 50-60 minutes, until a toothpick comes out clean. Tip: Cover with foil last 10 minutes if top browns too fast.
7. Cool in pan 10 minutes, then transfer to a wire rack. Resist cutting until it’s fully cooled—patience rewards with perfect slices.

This bread boasts a tender crumb with pockets of tart rhubarb, topped with a crunchy cinnamon streusel. Try it toasted with a smear of cream cheese for breakfast—game changer.

Vegan Rhubarb Bread with Almond Flour

Dig into this vegan rhubarb bread that’s as easy to make as it is delicious. With almond flour for a nutty depth and rhubarb for a tangy twist, it’s a springtime must-bake.

Ingredients

• 2 cups almond flour – my gluten-free hero for that perfect crumb.
• 1/2 cup maple syrup – the good stuff, none of that imitation syrup here.
• 1/4 cup coconut oil, melted – gives it a subtle tropical vibe.
• 1 cup diced rhubarb – fresh is best, but frozen works in a pinch.
• 1 tsp vanilla extract – pure, because imitation just doesn’t cut it.
• 1/2 tsp baking soda – the rise-maker.
• 1/4 tsp salt – just a pinch to balance the sweetness.

Instructions

1. Preheat your oven to 350°F and grease a loaf pan. Tip: Use a piece of parchment paper for easy removal.
2. In a large bowl, mix almond flour, baking soda, and salt. Tip: Sifting the almond flour prevents lumps.
3. Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in the diced rhubarb gently. Tip: Toss rhubarb in a bit of almond flour to prevent sinking.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, until a toothpick comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Just out of the oven, this bread is moist with a crispy top. The rhubarb adds a juicy burst in every bite. Serve it warm with a dollop of coconut yogurt for an extra treat.

Gluten-Free Rhubarb Bread with Coconut Sugar

Unleash the tangy, sweet vibes of summer with this gluten-free rhubarb bread—moist, flavorful, and just the right amount of crumbly.

Ingredients

• 1 1/2 cups gluten-free flour blend (I swear by Bob’s Red Mill for that perfect texture)
• 3/4 cup coconut sugar (for a deep, caramel-like sweetness)
• 1/2 cup unsweetened almond milk (room temp blends smoother)
• 1/3 cup melted coconut oil (extra virgin gives it a subtle tropical hint)
• 2 large eggs (room temp eggs incorporate better, trust me)
• 1 cup diced rhubarb (fresh is best, but thawed frozen works in a pinch)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 tsp baking powder (aluminum-free to avoid any metallic taste)
• 1/2 tsp baking soda (for that perfect rise)
• 1/2 tsp salt (balances the sweetness like a dream)

Instructions

1. Preheat your oven to 350°F. Line a 9×5 loaf pan with parchment paper—no sticking, no fuss.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Make sure it’s lump-free for a smooth batter.
3. In another bowl, beat the eggs, then mix in the almond milk, melted coconut oil, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry. Fold gently—overmixing is the enemy of fluffy bread.
5. Gently fold in the diced rhubarb. The batter will be thick; that’s exactly what you want.
6. Transfer the batter to the prepared loaf pan. Smooth the top with a spatula for an even bake.
7. Bake for 50-55 minutes. A toothpick should come out clean—no wet batter means it’s done.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience here prevents crumbling.

Get ready for a bread that’s moist with a tender crumb, bursting with rhubarb’s tangy punch. Serve it warm with a dollop of coconut yogurt for breakfast or as a midday pick-me-up.

Rhubarb Banana Bread with Walnut Topping

Forget everything you know about banana bread—this rhubarb twist with a crunchy walnut topping is a game-changer. Fresh, tangy, and perfectly sweet, it’s the bake you didn’t know you needed.

Ingredients

• 1 1/2 cups mashed bananas (about 3 medium, the spottier the better for sweetness)
• 1 cup diced rhubarb (fresh or thawed, but pat it dry to avoid extra moisture)
• 1/2 cup unsalted butter, melted (I always brown mine for a nutty depth)
• 3/4 cup brown sugar (packed, because we’re not skimping on flavor)
• 2 large eggs (room temp blends smoother, trust me)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 tsp baking soda (freshness counts—check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup chopped walnuts (toasted first for maximum crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan. Line with parchment for easy lift-out.
2. In a large bowl, mix mashed bananas, rhubarb, melted butter, brown sugar, eggs, and vanilla until just combined. Overmixing leads to tough bread.
3. Gently fold in flour, baking soda, and salt until no dry spots remain. A few lumps are okay—they’ll bake out.
4. Pour batter into the prepared pan and sprinkle evenly with walnuts. Press them lightly so they stick.
5. Bake for 55-60 minutes, until a toothpick comes out clean. If the top browns too fast, tent with foil.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Resist cutting until it’s fully cooled—it’s worth the wait.

Every bite of this bread is a mix of moist banana, tart rhubarb, and that walnut crunch. Serve it warm with a smear of cream cheese or toasted with a drizzle of honey for breakfast magic.

Rhubarb Orange Bread with Citrus Glaze

Yum! This Rhubarb Orange Bread with Citrus Glaze is your next baking project. Bold flavors meet moist, tender crumb in this easy-to-make loaf.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/2 cup packed light brown sugar (for that deep, molasses-y goodness)
• 1/2 cup unsalted butter, melted (cooled slightly, trust me on this)
• 2 large eggs, room temperature (they mix better, promise)
• 1/2 cup buttermilk (the secret to ultra-moist bread)
• 1 cup diced rhubarb (fresh is best, but frozen works in a pinch)
• Zest of 1 orange (go organic if you can)
• 1/2 cup fresh orange juice (squeeze it yourself for the brightest flavor)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1/2 tsp baking soda (freshness matters, check the date)
• 1/2 tsp salt (I like sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother batter.
3. In another bowl, mix the melted butter, eggs, buttermilk, orange zest, orange juice, and vanilla extract until well combined. Tip: Adding the eggs one at a time ensures a smoother mixture.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing is the enemy of tender bread.
5. Fold in the diced rhubarb until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: A slight tap on the counter removes air bubbles for an even bake.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Enjoy this bread with a cup of tea for a cozy afternoon treat. The tangy rhubarb and sweet orange create a flavor explosion, while the citrus glaze adds a glossy finish. Perfect for brunch or as a sweet snack any time of day.

Spiced Rhubarb Bread with Cardamom and Cloves

Fancy a twist on classic quick bread? This spiced rhubarb loaf packs a punch with cardamom and cloves—perfect for those who crave bold flavors.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking soda (make sure it’s fresh for maximum rise)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 cup granulated sugar (organic gives a cleaner sweetness)
• 1/2 cup vegetable oil (extra virgin olive oil adds a nice depth)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 cups diced rhubarb (fresh is best, but frozen works in a pinch)
• 1 tsp ground cardamom (for that signature warmth)
• 1/2 tsp ground cloves (a little goes a long way)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, salt, cardamom, and cloves.
3. In another bowl, beat sugar, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients into the wet mix until just combined—overmixing leads to tough bread.
5. Gently stir in the rhubarb to distribute evenly.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Keep it simple with a dusting of powdered sugar or go bold with a cardamom glaze. The bread’s moist crumb and spicy-sweet flavor make it a standout at any brunch.

Rhubarb Strawberry Bread with Cream Cheese Frosting

Here’s a game-changer for your summer baking: Rhubarb Strawberry Bread with Cream Cheese Frosting. Hit the sweet spot between tart and sweet, and watch it disappear faster than you can say ‘seconds, please.’

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (because life’s too short for skimping on sweetness)
• 1/2 cup brown sugar, packed (for that deep, molasses-y goodness)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup buttermilk (room temp blends smoother)
• 1/3 cup extra virgin olive oil (my go-to for moist crumb)
• 1 large egg (room temp eggs here, folks—no cold surprises)
• 1 tsp vanilla extract (splurge on the real stuff)
• 1 cup diced rhubarb (tart and tangy, the star of the show)
• 1 cup diced strawberries (juicy and sweet, the perfect co-star)
• 4 oz cream cheese, softened (for that dreamy frosting)
• 1/4 cup unsalted butter, softened (European-style for extra richness)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1/2 tsp vanilla extract (yes, more vanilla—it’s worth it)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt. Tip: Sifting the dry ingredients prevents lumps.
3. In another bowl, mix buttermilk, olive oil, egg, and vanilla extract until smooth. Tip: Room temperature ingredients blend better.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined—overmixing leads to tough bread.
5. Gently fold in rhubarb and strawberries. The batter will be thick; that’s perfect.
6. Transfer the batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Check at 50 minutes to avoid overbaking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
9. Spread the frosting over the cooled bread. Slice and serve. Tip: For extra flair, top with fresh strawberry slices.

Rhubarb Strawberry Bread with Cream Cheese Frosting is a textural dream—moist, tender crumb meets creamy, tangy frosting. Serve it at brunch with a mimosa, or enjoy a slice as your afternoon pick-me-up.

Healthy Rhubarb Bread with Oats and Honey

Kickstart your morning with this Healthy Rhubarb Bread—packed with oats, honey, and a tangy twist. Perfect for those who crave sweetness without the guilt.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup rolled oats (the heartier, the better for texture)
• 1/2 cup honey (local if you can—it makes a difference)
• 1/2 cup unsweetened applesauce (my secret for moisture without oil)
• 1 cup diced rhubarb (fresh is best, but frozen works in a pinch)
• 1 tsp baking soda (always check the expiry date!)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 2 eggs (room temp blends smoother)
• 1 tsp vanilla extract (pure, not imitation—trust me)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan. Tip: Use parchment paper for easy removal.
2. In a large bowl, whisk together flour, oats, baking soda, and salt. Tip: Sifting the flour prevents lumps.
3. In another bowl, beat eggs, then mix in honey, applesauce, and vanilla until smooth.
4. Fold the wet ingredients into the dry mix gently—overmixing leads to tough bread.
5. Stir in diced rhubarb until just combined. Tip: Toss rhubarb in a bit of flour to prevent sinking.
6. Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Cooling completely slices easier.

Enjoy the moist crumb and the perfect balance of sweet and tart. Serve toasted with a smear of almond butter for an extra protein kick.

Rhubarb Lemon Bread with Poppy Seeds

Fancy a twist on your morning loaf? This Rhubarb Lemon Bread with Poppy Seeds is a tangy, textured dream—moist, with a crunch, and just the right amount of zing.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/4 cup poppy seeds (for that irresistible crunch)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp salt (Morton’s coarse sea salt is my kitchen staple)
• 1/2 cup unsalted butter, melted (European-style butter elevates it)
• 2 large eggs, room temp (they blend smoother, trust me)
• 1/2 cup buttermilk (adds a subtle tang and tenderness)
• 1 cup diced rhubarb (fresh is best, but frozen works in a pinch)
• Zest of 1 lemon (brightens the whole loaf)
• 1 tbsp lemon juice (freshly squeezed, no bottles here)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhangs for easy removal.
2. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt. Tip: Sift the flour to avoid lumps.
3. In another bowl, mix melted butter, eggs, buttermilk, lemon zest, and lemon juice until smooth. Tip: Room temp eggs blend better, preventing a curdled look.
4. Pour the wet ingredients into the dry. Fold gently until just combined—overmixing leads to toughness.
5. Gently fold in the diced rhubarb. The batter will be thick; that’s perfect.
6. Transfer the batter to the prepared pan. Smooth the top with a spatula. Tip: A slight dome in the center ensures an even rise.
7. Bake for 50-60 minutes, until a toothpick comes out clean. The top should be golden and springy to touch.
8. Cool in the pan for 10 minutes, then lift out using the parchment. Cool completely on a wire rack.

Best served slightly warm, with a smear of butter or a dollop of Greek yogurt. The rhubarb keeps it moist, while the poppy seeds add a playful crunch. Perfect for brunch or as a sweet afternoon pick-me-up.

Rhubarb Ginger Bread with Molasses

Unleash the tangy, spicy magic of this loaf that’s a game-changer for your brunch table. Perfectly moist with a kick, it’s the bake you didn’t know you needed.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 cup chopped rhubarb (go for the pinkest stalks for maximum vibrancy)
• 1 tbsp grated ginger (fresh is best, but jarred works in a pinch)
• 1/2 cup molasses (blackstrap gives depth, but any works)
• 1/2 cup buttermilk (room temp blends smoother)
• 1/4 cup unsalted butter, melted (I brown mine for a nutty twist)
• 1 large egg (room temp, always)
• 1/2 cup brown sugar (packed tight for that caramel hug)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan—I use butter for that golden edge.
2. Whisk flour, baking soda, and salt in a bowl. Set aside. This is your dry team.
3. In another bowl, mix rhubarb, ginger, molasses, buttermilk, melted butter, egg, and brown sugar. This is your wet team.
4. Combine wet and dry teams with a spatula—fold gently to keep the fluff.
5. Pour into the pan. Bake for 50-55 minutes. A toothpick should come out clean—no gooey batter.
6. Cool in pan for 10 minutes, then transfer to a rack. Patience is key here.

This bread is a moist, spicy-sweet symphony with a tender crumb. Toast a slice and slather with salted butter for breakfast heaven.

Rhubarb Blueberry Bread with Lemon Zest

Just when you thought summer baking couldn’t get any better, this Rhubarb Blueberry Bread with Lemon Zest walks in. Packed with tangy rhubarb, juicy blueberries, and a zesty lemon kick, it’s the loaf that’ll have your taste buds dancing.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/2 cup brown sugar, packed (for that deep, molasses-y goodness)
• 1/2 tsp baking soda (the unsung hero of lift)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1/2 cup buttermilk (room temp is my go-to for smoother mixing)
• 1 large egg (also room temp, because chemistry)
• 1/4 cup unsalted butter, melted (and slightly cooled, unless you’re into scrambled eggs)
• 1 cup rhubarb, diced (the tangier, the better)
• 1 cup blueberries (fresh or frozen, but no judgment here)
• Zest of 1 lemon (because zest makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
3. In another bowl, mix the buttermilk, egg, and melted butter until well combined. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined—overmixing is the enemy of fluffy bread.
5. Gently fold in the rhubarb, blueberries, and lemon zest. Tip: Toss the berries in a bit of flour to prevent them from sinking to the bottom.
6. Transfer the batter to the prepared loaf pan. Smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Light, moist, and bursting with fruity flavors, this bread is a summer staple. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for breakfast—either way, it’s a game-changer.

Rhubarb Pecan Bread with Maple Drizzle

Let’s bake something that screams summer with a twist—rhubarb pecan bread drizzled with maple goodness. This loaf? Absolute game-changer.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for that perfect rise)
• 1/2 cup granulated sugar (because life’s sweet, but not too sweet)
• 1/2 cup packed brown sugar (for that deep, molasses kick)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup buttermilk (room temp blends smoother, trust me)
• 1/2 cup unsalted butter, melted (and slightly cooled to avoid cooking the eggs)
• 1 large egg (room temp, always—it makes a difference)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1 cup diced rhubarb (fresh and firm, no mushy bits)
• 1/2 cup chopped pecans (toasted for extra crunch)
• 1/4 cup pure maple syrup (the darker, the better for that robust flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper—no sticking, no stress.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt. Tip: Sift the flour if it’s clumpy for a lighter bread.
3. In another bowl, mix buttermilk, melted butter, egg, and vanilla until smooth. Pour into dry ingredients; stir just until combined. Overmixing? Big no-no.
4. Fold in rhubarb and pecans gently. The batter will be thick—that’s what you want.
5. Spread batter into the prepared pan. Bake for 50-60 minutes, until a toothpick comes out clean. Tip: Cover with foil at 40 minutes if browning too fast.
6. Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with maple syrup while warm. Tip: Warm the syrup slightly for easier drizzling.

Final touch: This bread is moist, tangy from the rhubarb, and nutty with a sweet maple finish. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Rhubarb Chocolate Chip Bread with Cocoa Swirl

Elevate your baking game with this twist on classic quick bread—swirled with cocoa and studded with chocolate chips for that irresistible pull-apart texture.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsweetened cocoa powder (Dutch-processed gives a deeper flavor)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 cup granulated sugar (organic cane sugar adds a nice depth)
• 1/2 cup buttermilk (room temp blends smoother)
• 1/2 cup vegetable oil (or melted coconut oil for a hint of tropical)
• 1 large egg (room temp, always)
• 1 tsp vanilla extract (splurge on the good stuff)
• 1 1/2 cups diced rhubarb (fresh is best, but thawed frozen works in a pinch)
• 1/2 cup chocolate chips (I prefer dark for contrast)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line with parchment for easy lift-out.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, mix sugar, buttermilk, oil, egg, and vanilla until smooth. Tip: A hand mixer on low ensures no lumps.
4. Gently fold the wet ingredients into the dry until just combined. Overmixing leads to tough bread—streaks of flour are okay.
5. Stir in rhubarb and chocolate chips. The batter will be thick; that’s perfect.
6. Pour half the batter into the prepared pan. Sprinkle with extra cocoa powder, then top with remaining batter. Use a knife to swirl for that marbled effect. Tip: Don’t over-swirl or you’ll lose the pattern.
7. Bake for 50-60 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: Resist cutting while hot—it needs time to set.

Rich with a tender crumb and pockets of melty chocolate, this bread is a showstopper. Try it toasted with a smear of mascarpone for breakfast decadence.

Rhubarb Carrot Bread with Cream Cheese Filling

Hungry for a twist on classic quick bread? This rhubarb carrot loaf packs a creamy surprise inside—perfect for your next brunch or bake sale.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup granulated sugar (for that just-right sweetness)
• 2 large eggs (room temp blends smoother, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 cup grated carrots (packed lightly, no need to peel if they’re organic)
• 1 cup diced rhubarb (toss in a bit of flour to prevent sinking)
• 4 oz cream cheese, softened (full-fat for maximum creaminess)
• 1/4 cup powdered sugar (sifted to avoid lumps in the filling)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan. Line with parchment for easy removal.
2. Whisk flour, baking soda, and salt in a bowl. Set aside.
3. In another bowl, mix melted butter and sugar until combined. Tip: Use a hand mixer for a fluffier texture.
4. Beat in eggs one at a time, then stir in vanilla.
5. Fold in dry ingredients just until no flour streaks remain. Overmixing leads to tough bread.
6. Gently stir in carrots and rhubarb. The flour coating helps them stay suspended.
7. Pour half the batter into the pan. Smooth with a spatula.
8. Mix cream cheese and powdered sugar until smooth. Dollop over batter in pan.
9. Top with remaining batter, spreading carefully to seal in the filling.
10. Bake 50-60 minutes, until a toothpick comes out clean. Tip: Tent with foil if top browns too fast.
11. Cool in pan 10 minutes, then transfer to a wire rack. Resist cutting while hot—the filling sets as it cools.

Outrageously moist with a tangy cream cheese ribbon, this bread is a showstopper. Try toasted slices with a smear of butter for breakfast, or serve warm with vanilla ice cream as dessert.

Rhubarb Apple Bread with Cinnamon Sugar Crust

Zesty and zingy, this bread combines tart rhubarb and sweet apples under a crispy cinnamon sugar lid. Perfect for breakfast or a snack, it’s a bake that begs to be shared—or not.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/2 cup brown sugar, packed (for that deep molasses flavor)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to, but butter wins here)
• 2 large eggs, room temp (they mix better, trust me)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1 1/2 cups diced rhubarb (fresh is best, but frozen works in a pinch)
• 1 cup diced apple (I’m team Granny Smith for the tartness)
• 1 tbsp cinnamon (because more is more)
• 1/4 cup granulated sugar (for that crusty top we all crave)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, whisk together flour, granulated sugar, and brown sugar. Tip: Sifting the flour can prevent lumps for a smoother batter.
3. Stir in melted butter, eggs, and vanilla extract until just combined. Overmixing leads to tough bread, so go easy.
4. Fold in rhubarb and apple pieces gently. The batter will be thick, but that’s what we want.
5. Pour batter into the prepared loaf pan, smoothing the top with a spatula.
6. Mix cinnamon and the remaining 1/4 cup granulated sugar in a small bowl. Sprinkle evenly over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist with pockets of tart fruit and a crackly sugar top, this bread is a textural dream. Serve warm with a smear of butter or alongside your morning coffee for a real treat.

Rhubarb Peach Bread with Vanilla Glaze

Slice into summer with this Rhubarb Peach Bread—moist, tangy, and topped with a sweet vanilla glaze that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/2 cup brown sugar, packed (for that deep molasses kick)
• 1/2 tsp baking soda (freshness is key—check the date)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup buttermilk (room temp blends smoother)
• 1/3 cup unsalted butter, melted (and slightly cooled)
• 1 large egg (room temp, always)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1 cup diced rhubarb (about 2 stalks, chop ’em small)
• 1 cup diced peaches (fresh or thawed frozen work)
• 1 cup powdered sugar (for the glaze, sifted to avoid lumps)
• 2 tbsp milk (whole milk makes the glaze extra creamy)
• 1/2 tsp vanilla extract (yes, more vanilla)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan—I use butter for extra flavor.
2. In a large bowl, whisk together flour, both sugars, baking soda, and salt. No lumps allowed.
3. In another bowl, mix buttermilk, melted butter, egg, and vanilla until smooth. Tip: Whisk the egg first for even blending.
4. Pour wet ingredients into dry. Fold gently—overmixing is the enemy of fluffy bread.
5. Gently fold in rhubarb and peaches. The dough will be thick; that’s perfect.
6. Spread batter into the prepared pan. Bake for 50-60 minutes, until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
7. Cool in the pan for 10 minutes, then transfer to a wire rack. Patience—it’s hot!
8. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread. Tip: Let the glaze set for 5 minutes before slicing.

Out of the oven, this bread is a masterpiece—moist crumb, bursts of tart rhubarb, and sweet peaches. Serve it warm with a dollop of whipped cream for next-level indulgence.

Rhubarb Yogurt Bread with a Hint of Vanilla

Viral on every brunch table this season, this Rhubarb Yogurt Bread is your next bake-and-share masterpiece. Tangy meets sweet with a vanilla whisper—get ready to slice into soft, moist perfection.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup plain Greek yogurt (full-fat for that rich texture)
• 1 cup diced rhubarb (fresh is best, but frozen works in a pinch—just thaw and drain)
• 3/4 cup granulated sugar (I like to reduce it to 1/2 cup if the rhubarb is super sweet)
• 1/2 cup vegetable oil (extra virgin olive oil adds a nice depth)
• 2 large eggs (room temp eggs blend smoother)
• 1 tsp vanilla extract (splash more if you’re a vanilla fanatic like me)
• 1 1/2 tsp baking powder (aluminum-free for no bitter aftertaste)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, beat eggs and sugar until light and fluffy. Tip: Use a hand mixer for 2 minutes to incorporate air.
4. Stir in yogurt, oil, and vanilla extract until just combined. Overmixing leads to dense bread—fold gently.
5. Gradually add the dry ingredients to the wet, mixing until no flour streaks remain. Tip: A spatula works better than a whisk here.
6. Fold in diced rhubarb, distributing evenly without overworking the batter.
7. Pour batter into the prepared loaf pan, smoothing the top with the back of a spoon.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Cover with foil at 40 minutes if the top browns too quickly.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this bread boasts a tender crumb with pockets of tart rhubarb. Serve warm with a dollop of yogurt or toast slices for a crispy edge. Either way, it’s a morning game-changer.

Rhubarb Cinnamon Roll Bread with Icing

Zesty and sweet, this twist on classic cinnamon rolls swaps dough for tender rhubarb-studded bread, topped with a drizzle of creamy icing. Perfect for brunch or a sweet afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup diced rhubarb (fresh is best, but frozen works in a pinch—just thaw and drain)
• 3/4 cup granulated sugar (adjust if you like it less sweet)
• 1/2 cup whole milk (room temp blends smoother)
• 1/4 cup unsalted butter, melted (I use Kerrygold for its rich flavor)
• 1 large egg (room temp, always)
• 2 tsp baking powder (aluminum-free for no bitter aftertaste)
• 1 tsp ground cinnamon (Saigon cinnamon packs a punch)
• 1/2 tsp vanilla extract (pure, not imitation)
• 1/4 tsp salt (fine sea salt dissolves evenly)
• 1 cup powdered sugar (for the icing, sifted to avoid lumps)
• 2 tbsp heavy cream (or milk for a lighter icing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In another bowl, mix melted butter, sugar, egg, milk, and vanilla until smooth.
4. Fold the wet ingredients into the dry until just combined—overmixing leads to tough bread.
5. Gently stir in the diced rhubarb, distributing evenly.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 50-55 minutes, or until a toothpick comes out clean. Tip: Check at 45 minutes to prevent overbaking.
8. While the bread cools, whisk powdered sugar and heavy cream to a drizzle-able consistency.
9. Once the bread is cool, drizzle with icing. Tip: For thicker icing, add more powdered sugar.
10. Slice and serve. Tip: Warm slices in the microwave for 10 seconds before serving for extra comfort.

Juicy rhubarb pockets and cinnamon spice make every bite exciting. Serve with a dollop of whipped cream or alongside your morning coffee for a treat that feels like a hug.

Rhubarb Pumpkin Bread with Spiced Frosting

Kickstart your baking adventure with this twist on classic pumpkin bread—infused with tangy rhubarb and topped with a spiced frosting that’ll have you coming back for seconds.

Ingredients

• 1 ½ cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking soda (freshness is key—check the date!)
• ½ tsp salt (I prefer fine sea salt for even distribution)
• 1 cup pumpkin puree (not pie filling—trust me, there’s a difference)
• ½ cup chopped rhubarb (go for the pinkest stalks for a pop of color)
• 2 large eggs (room temp eggs blend smoother, just saying)
• ½ cup vegetable oil (extra virgin olive oil is my go-to for moisture)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1 tsp vanilla extract (splurge on the real stuff)
• ½ tsp cinnamon (for that warm, cozy vibe)
• ¼ tsp nutmeg (a little goes a long way)
• ¼ tsp ginger (freshly grated if you’re feeling fancy)
• 1 cup powdered sugar (for the frosting—no compromises)
• 2 tbsp milk (whole milk makes the frosting extra creamy)
• ½ tsp cinnamon (yes, more cinnamon—it’s the star)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan. Tip: Use butter for greasing—it adds flavor.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Tip: Sifting the flour can prevent lumps.
3. In another bowl, mix pumpkin puree, eggs, oil, sugar, and vanilla until smooth. Tip: A hand mixer saves time and arm ache.
4. Fold the dry ingredients into the wet mix until just combined—overmixing is the enemy of fluffy bread.
5. Gently stir in the chopped rhubarb, then pour the batter into the prepared pan.
6. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
8. For the frosting, whisk powdered sugar, milk, and cinnamon until smooth. Drizzle over the cooled bread.

Absolutely divine when warm, the bread boasts a moist crumb with pockets of tart rhubarb, all under a blanket of spiced sweetness. Try it toasted with a smear of cream cheese for breakfast—game changer.

Rhubarb Sourdough Bread with a Tangy Twist

Make your taste buds dance with this Rhubarb Sourdough Bread—a perfect blend of tangy and sweet that’s begging for a brunch spotlight.

Ingredients

• 1 cup fresh rhubarb, diced (the pinker, the prettier your bread will be)
• 1/2 cup sourdough starter (bubbly and active—it’s the soul of the bread)
• 3 cups bread flour (I swear by King Arthur for that perfect chew)
• 1 tsp salt (don’t skimp—it balances the tang)
• 1 tbsp honey (local if you’ve got it, for a subtle sweetness)
• 1 cup water, at 85°F (warm enough to wake up the yeast, not kill it)
• 2 tbsp unsalted butter, melted (because everything’s better with butter)

Instructions

1. In a large bowl, mix the sourdough starter, water, and honey until just combined. Tip: Use a wooden spoon—it’s gentler on the starter.
2. Add the bread flour and salt to the bowl. Stir until a shaggy dough forms. Tip: Don’t overmix; let the flour hydrate for 30 minutes before kneading.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: Windowpane test—stretch a small piece; if it’s translucent, you’re golden.
4. Fold in the diced rhubarb and melted butter until evenly distributed. Be gentle to keep those vibrant rhubarb pieces intact.
5. Cover the bowl with a damp towel and let rise at room temperature (75°F) for 4 hours, or until doubled in size.
6. Preheat your oven to 450°F with a Dutch oven inside—it’s the secret to that crusty exterior.
7. Shape the dough into a round loaf, score the top, and bake in the preheated Dutch oven for 30 minutes with the lid on, then 15 minutes with the lid off.

Vibrant and slightly tart, this bread is a showstopper. Toast it, slather with honey butter, or go savory with a sharp cheddar—it’s all good.

Summary

Absolutely delightful, these 20 rhubarb bread recipes offer a treasure trove of flavors to explore. Whether you’re a seasoned baker or new to the kitchen, there’s something here to spark your culinary creativity. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!