Rhubarb Quick Bread: A Tangy Twist on a Classic Favorite
If you’re looking for a bake that bridges the gap between dessert and breakfast, this Rhubarb Quick Bread is your new go-to. Lightly sweet, slightly tart, and finished with a crunchy cinnamon-sugar swirl, it’s an easy, satisfying loaf that comes together without a mixer or fancy equipment. Whether you’re new to baking or just love rhubarb as much as I do, this recipe will win a spot in your repeat rotation.
Why I Love This Recipe
There’s something magical about the way rhubarb adds a fresh, tangy pop to the richness of quick bread. When paired with a cinnamon sugar crust, each slice is tender on the inside and crackly on top—like a cross between a coffee cake and a sweet bread.
It’s also highly adaptable, making it perfect for spring and summer baking when rhubarb is at its peak, but it freezes beautifully for year-round cravings. Bonus? It’s make-ahead friendly and actually tastes even better the next day.
🧾 Ingredients You’ll Need
- 1 1/3 cups sugar, divided
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup rhubarb, chopped into chunks
🛠️ Swaps and Notes
- Milk: Use whole milk for a richer crumb, or almond milk if you want to make it dairy-light.
- Oil: You can sub in melted butter for a slightly richer flavor, though vegetable oil keeps it moist longer.
- Add-ins: A 1/4 cup of chopped walnuts or pecans adds texture. Or toss in a handful of white chocolate chips for a sweet surprise.
- No rhubarb? Try strawberries or tart apples chopped to similar size for a twist.
👨🍳 How to Make Rhubarb Quick Bread
- Prep your loaf pan: Preheat oven to 350°F (175°C). Grease a standard loaf pan and line the bottom with parchment paper.
- Make cinnamon sugar: In a small bowl, mix 1/3 cup of the sugar with the cinnamon. Set aside.
- Mix dry ingredients: In a large bowl, whisk the flour, baking powder, salt, and remaining 1 cup sugar.
- Mix wet ingredients: In a separate bowl, whisk together the egg, milk, and oil. Pour into the dry ingredients and gently stir until just combined.
- Add rhubarb: Fold in rhubarb chunks with a rubber spatula—don’t overmix.
- Layer and swirl: Pour half the batter into the loaf pan. Sprinkle with half the cinnamon sugar. Add the rest of the batter and top with the remaining cinnamon sugar. Swirl gently with a knife if desired.
- Bake: Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a rack to cool completely.
🌟 Tips for Success
- Don’t overmix—this keeps your bread soft and tender.
- Use fresh rhubarb for the best texture, but frozen works if thawed and drained.
- Let it rest: The flavor deepens after chilling for a few hours or overnight.
🍽️ Serving Suggestions & Pairings
This bread shines on its own, but it’s amazing with a pat of butter, a drizzle of honey, or paired with a cup of coffee or this Blueberry Lemonade for a sweet spring brunch vibe:
👉 This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
For a fuller table, serve slices with a savory main like
👉 This Classic Spaghetti Recipe with Homemade Sauce
or alongside a fun dessert spread including:
👉 These Chocolate Chip Cookie Bites
👉 This Big Family Banana Pudding
👉 This Pumpkin Delight Dessert
🧊 Storage & Leftovers
- Fridge: Wrap tightly and refrigerate for up to 5 days.
- Freezer: Slice and freeze in an airtight bag for up to 3 months.
- To Reheat: Warm in the microwave for 15–20 seconds per slice or toast for extra crispness.
🥄 More Recipes You’ll Love
If you enjoyed this rhubarb loaf, try these too:
- These Easy Pumpkin Spice Muffins
- These Chocolate Chip Cookie Bites
- This Pumpkin Delight Dessert
- This Big Family Banana Pudding
💬 Final Thoughts
Rhubarb Quick Bread is one of those cozy, low-effort, high-reward bakes that brings comfort with every slice. Whether you enjoy it with your morning coffee or sneak a bite late at night, it’s bound to be a household favorite.
Tried it? Let me know how it turned out in the comments! And don’t forget to follow for more tested recipes and tasty inspiration. 💌
Leave a Reply