Old Fashioned Rhubarb Bread with Crumb Topping

Soft rhubarb bread with clear tips for fresh or frozen rhubarb, a tender crumb, and a buttery topping that helps every slice bake up right.

Quick Bread with Fresh Rhubarb

Rhubarb bread is one of the easiest ways to bake with fresh rhubarb because you do not have to cook it first. Thin slices of rhubarb soften right into the loaf, giving every bite a little tart pop against the sweet vanilla bread.

This version has a buttery crumble topping, which is my favorite part. Rhubarb is naturally tart, so the sweet crumb topping balances the flavor and gives the loaf that bakery-style finish without frosting or glaze.

What makes this rhubarb bread moist without getting soggy?

The key is using thinly sliced rhubarb and a sturdy quick bread batter. Thin slices soften as the bread bakes, while the thicker batter holds the fruit in place instead of letting it sink or waterlog the loaf.

For the best texture, slice the rhubarb about ¼ inch thick or thinner. If the pieces are too large, they may stay firm in the middle or release too much moisture into one spot.

The crumble topping also helps this bread feel special. It adds sweetness, a little crunch, and that buttery top layer that makes a simple loaf feel like something you’d take to a family brunch.

What does rhubarb bread taste like?

Rhubarb bread tastes sweet, lightly tart, and buttery. The rhubarb softens as it bakes, so it does not taste sharp or sour. Instead, it gives the bread a fresh, tangy flavor that balances the sweet vanilla batter.

If you like strawberry rhubarb desserts, coffee cake, or fruit-filled quick breads, this is that same cozy flavor in sliceable loaf form.

Ingredient Notes

• Rhubarb: Fresh is best during peak season (spring through early summer). Slice it thin, thinner than ¼ inch. There’s no need to peel it. See below for frozen rhubarb tips.
• Oil: Vegetable or canola oil keeps the crumb tender. You can substitute an equal amount of melted coconut oil for a subtle variation.
• Milk: Whole milk gives the richest result, but 2% works fine. Want a tangier, more flavorful bread? Swap in sour cream or plain Greek yogurt in a 1:1 ratio. Both add a slight tang that pairs beautifully with rhubarb.
• Vanilla: Don’t skip it. A full 2 teaspoons rounds out the tartness of the rhubarb bread.
• All-purpose flour: Measured correctly (spoon into measuring cup, level off). Packing the flour is the most common mistake in quick breads.
• Salted butter: Softened butter for the crumble, not melted. Melted butter makes the crumble too wet and it will sink into the batter. Softened butter creates those chunky, crunchy clusters.

Do you need to peel rhubarb before baking?

No, you do not need to peel rhubarb before making bread. Rhubarb has stringy fibers similar to celery, but they soften during baking, especially when the rhubarb is sliced thinly.

If you have very thick, mature stalks with tough strings, you can pull off any large strings, but it is usually not necessary.

Can you use frozen rhubarb in rhubarb bread?

Yes, frozen rhubarb works well in rhubarb bread. Thaw it completely, then drain off any extra liquid before adding it to the batter.

Do not add frozen rhubarb straight from the freezer. It can release too much moisture as the bread bakes and make the center gummy. Frozen rhubarb may also add 3 to 5 minutes to the baking time.

How to Make Rhubarb Bread

1. Prepare: Preheat your oven to 350º F. Grease and flour a 9×5 inch loaf pan. (This bread sticks if you skip the flour.)
2. Mix wet ingredients: In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla until smooth.
3. Add dry ingredients: Add the flour, baking powder, and salt. Stir until just combined. A few streaks of flour are fine at this stage. Do not overmix.
4. Fold in the rhubarb: Add your thinly sliced rhubarb and fold gently with a spatula. The batter will be thick. Pour into the prepared pan and spread evenly.
5. Make the crumble: Mix together the flour, sugar, and softened butter with your fingers or a fork until chunky. Sprinkle evenly over the batter.
6. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top feels firm when lightly pressed.

Rhubarb bread variations

Add orange zest: Stir 1 teaspoon orange zest into the batter for a fresh citrus flavor.

Add cinnamon: Add ½ teaspoon cinnamon to the crumble topping.

Make it nutty: Add ½ cup chopped pecans or walnuts to the crumble.

Use part brown sugar: Replace half of the crumble sugar with brown sugar for a deeper caramel flavor.

Make mini loaves: Divide the batter between mini loaf pans and start checking early, since bake time will be shorter.

Rhubarb Bread with Buttery Crumb Topping

4.43 from 19 votes

Use up fresh garden rhubarb in this soft and moist rhubarb bread. Buttery crumble gives this quick bread recipe a delicious sweet surprise!

Servings 10 slices

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

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Ingredients

 

For the Bread:

• 3/4 cup granulated sugar
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups thinly sliced rhubarb

For the Crumble:

• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 3 tablespoons salted butter (softened)

Instructions

 

• Preheat the oven to 350ºF. Grease and flour a 9"x5" bread pan.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix or the bread will be dense. ¾ cup granulated sugar, ½ cup whole milk, ½ cup vegetable oil, 1 large egg, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
• Fold the rhubarb gently into the batter, then spread into the prepared pan. 2 cups thinly sliced rhubarb
• Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly. Spread the crumbs on top of the bread batter in the pan. ½ cup granulated sugar, ½ cup all-purpose flour, 3 tablespoons salted butter
• Bake for 55-60 minutes. Start checking at 55 minutes. Every oven is different. The top should feel firm and bounce back when gently pressed and toothpick inserted in the center of the bread should come out with just a few moist crumb. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

Notes

Frozen rhubarb: Thaw completely and drain well before using. Do not add frozen rhubarb directly to the batter. Frozen rhubarb may add 3 to 5 minutes to the bake time.

Rhubarb size: Slice rhubarb thinly, about ¼ inch thick or thinner, so it softens evenly in the bread.

Doneness tip: The top should feel firm and lightly spring back when pressed. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 4 days.

Freezing: Wrap the cooled loaf in plastic wrap, then foil, and freeze for up to 2 months. Thaw wrapped at room temperature so the crumble does not collect extra moisture.

Refer to the article above for more tips and tricks.

The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 363kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 208mg | Fiber: 1g | Sugar: 26g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1.7mg

Author Julie Clark

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Calories 363

Keyword baked, buttery, comfort food, dessert with rhubarb, easy, how to. use rhubarb, moist, quick, quick bread recipe, summer, sweet, what to make with rhubarb

Have you tried this recipe?

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How to Store Rhubarb Bread

• Room temperature: Store in an airtight container for up to 3 days. The crumble softens slightly after day one, which many people actually prefer.
• Refrigerator: Keeps for 3-4 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap the cooled loaf tightly in plastic wrap, then in foil or a zip-top freezer bag. Freeze for up to 2 months. To thaw, remove from freezer and let it come to room temperature completely before unwrapping. This prevents condensation from making the crumble soggy.

Rhubarb Bread Variations Worth Trying

• Rhubarb Bread with Sour Cream: Swap the milk for an equal amount of full-fat sour cream for a richer, denser loaf with a more pronounced tang.
• Strawberry Rhubarb Bread: Replace ½ cup of the rhubarb with diced fresh strawberries. Use the rest of the recipe as-is. The strawberries add natural sweetness and make the crumb blush pink.
• Cinnamon Rhubarb Bread: Add 1 teaspoon of cinnamon to the batter and ½ teaspoon to the crumble.
• Orange Rhubarb Bread: Add 1 tablespoon of fresh orange zest to the wet ingredients.

Best Rhubarb Recipes

• Rhubarb Slab Pie
• Rhubarb Coffee Cake
• Strawberry Rhubarb Blondies
• Rhubarb Crisp Pie
• Rhubarb Crisp

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