Rhubarb Bread

There’s just something special about baking with rhubarb—especially when it’s tucked inside a cozy loaf like this Rhubarb Bread. Around here, rhubarb season is short, so when those tart rhubarb stalks start showing up, I grab as much as I can and head straight for the kitchen.

This quick bread is a little sweet, a little tangy, and perfectly moist thanks to the sour cream in the batter. It’s the kind of recipe that feels like home—simple, no-fuss, and comforting. I like to enjoy a thick slice with my morning coffee or sneak a piece in the afternoon when I need a little pick-me-up.

This year, I lucked out. Veldon’s sister, Diana, dropped by with a huge batch of rhubarb from her garden—way more than I was expecting! She said her plants had gone wild, and she thought I might want to “bake something with it.” Challenge accepted. I immediately knew this bread was happening.

If you’ve got fresh rhubarb on hand, this is a great way to use it up. And if you’ve never baked with rhubarb before, this is the perfect place to start.

Why You’ll Love This Recipe

• Perfectly moist and tender: Thanks to the sour cream, this bread has a soft, rich texture that stays fresh for days.
• Just the right balance of sweet and tart: The rhubarb adds a tangy kick that pairs beautifully with the brown sugar and cinnamon.
• Simple ingredients, big flavor: You don’t need anything fancy to make this loaf—just pantry staples and fresh rhubarb.
• Great way to use garden rhubarb: Whether a friend drops some off (thanks, Diana!) or you grow your own, this is the perfect way to put it to good use.
• Freezer-friendly: Make a loaf now, freeze it for later, and enjoy a taste of spring whenever you want.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• All-purpose flour: Stick with all-purpose flour for the best texture; whole wheat flour will result in a denser texture.
• Baking soda & baking powder: You’ll need both to give the loaf a good rise and tender crumb.
• Cinnamon: Adds warmth and a cozy, spiced flavor that pairs perfectly with rhubarb.
• Salt: Just a pinch enhances all the other flavors—don’t skip it!
• Egg: Helps bind everything together and gives the bread structure.
• Vegetable oil: Keeps the loaf nice and moist; canola oil works too.
• Brown sugar: Adds rich, molasses-like sweetness and a lovely caramelized top.
• White sugar: Balances out the tang of the rhubarb without overpowering it.
• Sour cream: The secret to incredibly moist and tender bread. You can sub in Greek yogurt if needed.
• Vanilla extract: A splash of vanilla brings everything together with a touch of warmth.
• Fresh rhubarb: Dice it small so it bakes evenly and distributes throughout the loaf.

How to Make Homemade Rhubarb Bread

• Step One: Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
• Step Two: In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt.

• Step Three: In a large bowl, whisk together the egg, oil, ½ cup brown sugar, sugar, sour cream, and vanilla until smooth and well combined.

• Step Four: Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the chopped rhubarb.
• Step Five: Spread the batter evenly into the prepared pan. Sprinkle the top with one tablespoon of brown sugar.
• Step Six: Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with foil during the last 15 minutes.
• Step Seven: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What to Serve With It

• A hot cup of coffee or tea: This bread is made for cozy mornings or afternoon breaks.
• A dollop of whipped cream: Turn a simple slice into a light dessert with a bit of whipped cream on top.
• Vanilla yogurt: Serve it alongside a scoop for a sweet and tangy breakfast or snack.
• Fresh berries: Strawberries, raspberries, or blueberries pair beautifully with rhubarb’s tartness.
• A smear of butter or cream cheese: Especially when the bread is still slightly warm—so good!

Variations and Substitutions

• Swap the sour cream: No sour cream? Plain Greek yogurt works just as well and keeps the bread just as moist.
• Add nuts: Stir in a handful of chopped walnuts or pecans for extra crunch.
• Try a streusel topping: Instead of brown sugar on top, mix butter, flour, and sugar for a crumbly topping.
• Mix in strawberries: Rhubarb and strawberries are a classic combo—try folding in ½ cup of chopped fresh berries.
• Use frozen rhubarb: If using frozen, don’t thaw it first. Just toss it with a bit of flour before adding to the batter to prevent fogginess.

Storage Instructions

• Room Temperature: Store the rhubarb bread in an airtight container at room temperature for up to 3 days. Ensure it’s completely cooled first to prevent moisture buildup.
• Refrigerator: For longer freshness, refrigerate it in a sealed container for up to 1 week. Let it come to room temperature or warm it slightly before serving.
• Freezer: This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm gently in the oven or microwave.

Recipe Tips and Tricks

• Don’t overmix the batter: Stir just until the dry ingredients are combined to keep the bread light and tender.
• Cut rhubarb evenly: Aim for ½-inch pieces so they bake evenly and distribute nicely throughout the loaf.
• Tent with foil if needed: If the top starts browning too quickly, loosely cover it with foil during the last 15 minutes of baking.
• Check for doneness: Insert a toothpick into the center; it should come out clean or with only a few moist crumbs.
• Let it cool before slicing: It’s tempting to dig in right away, but letting the bread cool helps it set and slice more cleanly.

What Does Rhubarb Taste Like? 

Rhubarb has a tart, tangy flavor that’s often compared to sour green apples or lemons. On its own, it’s quite sharp and not typically eaten raw (unless you like a serious pucker!). But when it’s cooked and sweetened—like in pies, crisps, jams, or quick breads—it mellows out and brings a bright, fruity zing that pairs beautifully with sugar, vanilla, and warm spices like cinnamon.

Why Is My Rhubarb Green?

Green rhubarb is totally normal! The color of rhubarb stalks can range from deep red to light pink to bright green, depending on the variety, not the ripeness. Some types naturally grow green stalks—even when they’re fully mature and just as flavorful as red ones.

While red rhubarb may look prettier in desserts, green rhubarb still tastes just as good, and perhaps even a bit more tart. So if your rhubarb is green, don’t worry! It’s perfectly fine to use in any recipe that calls for rhubarb. If you’re after a vibrant red look, you can always mix red and green stalks or pair it with red berries, such as strawberries.

Rhubarb Recipes

• Rhubarb Crumble Cake
• Rhubarb Crisp
• Rhubarb Muffins
• Rhubarb BBQ Sauce

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