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rhubarb bread on a plate with buttery crumbs
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4.43 from 19 votes

Rhubarb Bread with Buttery Crumb Topping

Use up fresh garden rhubarb in this soft and moist rhubarb bread. Buttery crumble gives this quick bread recipe a delicious sweet surprise!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 slices
Calories: 363kcal
Author: Julie Clark

Ingredients

For the Bread:

For the Crumble:

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. 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
  • 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. 1/2 cup granulated sugar, 1/2 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