Rhubarb Bread Recipe

This Cinnamon Rhubarb Bread is a moist and spiced recipe, which is made with tart fresh rhubarb and a crunchy oat streusel, all finished with a nutty brown-butter glaze. It’s the perfect spring treat, ready in about 1 hour and 30 minutes, plus cooling time.

Jump to Recipe

Rhubarb Bread Recipe Ingredients

For the Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 Tbsp. old-fashioned rolled oats
• 4 Tbsp. cold salted butter, cubed

For the Bread:

• 1 cup granulated sugar
• 1/2 cup sour cream, at room temperature
• 1/2 cup vegetable oil
• 1 Tbsp. fresh orange zest
• 1 tsp. vanilla extract
• 2 large eggs, at room temperature
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cardamom
• 1/4 tsp. kosher salt
• 1 1/2 cups chopped rhubarb (cut into about 1/4-inch pieces)

For the Brown-Butter Glaze:

• 4 Tbsp. Unsalted Butter
• 1 cup Sifted Powdered Sugar
• 1 tsp. Pure Vanilla Extract
• 1 to 2 Tablespoons half-and-half, as needed

How To Make Rhubarb Bread

1. Prep Oven and Make Streusel: Preheat the oven to 350°F. Spray an 8.5×4.5-inch loaf pan with baking spray and line it with a parchment paper sling. In a medium bowl, whisk together the flour, sugar, and oats for the streusel. Use your fingers to rub the cold butter into the flour mixture until it clumps together. Cover and refrigerate.
2. Mix the Bread Batter: In a large bowl, whisk together the granulated sugar, sour cream, oil, orange zest, vanilla, and eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
3. Combine and Bake: Add the dry ingredients to the wet ingredients in two parts, whisking after each addition until just combined. Gently fold in the chopped rhubarb.
4. Assemble and Bake: Spoon the batter into the prepared loaf pan. Break the cold streusel into small pieces and sprinkle it evenly over the top. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
5. Cool Completely: Let the bread cool in the pan for 10 minutes before using the parchment sling to lift it out onto a wire rack to cool completely, for at least 1 hour.
6. Make the Brown-Butter Glaze: Once the loaf has cooled, make the glaze. In a small saucepan over medium heat, melt the butter. Continue to cook, swirling, for 6–8 minutes, until it is golden brown and smells nutty. Pour the hot brown butter into a bowl with the sifted powdered sugar, vanilla, and 1 tablespoon of half-and-half. Whisk vigorously until smooth, adding more half-and-half if needed to reach a thick but pourable consistency.
7. Glaze and Serve: Drizzle the warm glaze over the completely cooled loaf and let it set for about 15 minutes before serving.

Recipe Tips

• How to get a perfect streusel topping? The secret is to use very cold butter, straight from the fridge, and to chill the finished streusel mixture while you prepare the batter. This helps it bake up crisp and crumbly, rather than melting into a paste.
• How do you get a super moist bread? The combination of oil and sour cream is the key to an incredibly moist and tender quick bread that stays fresh for days. Also, be careful not to overbake it.
• Can I use frozen rhubarb? Yes. If you use frozen rhubarb, it is very important to thaw it completely and then drain off as much excess liquid as possible. Pat it dry with paper towels before adding it to the batter to prevent the bread from being too watery.
• How do I get a nutty, rich glaze? The secret is browning the butter. By cooking the butter until the milk solids toast and turn a golden brown, you create a deep, nutty, and incredibly aromatic flavor that elevates a simple powdered sugar glaze.

What To Serve With Rhubarb Bread

This is a classic quick bread that is delicious on its own, especially for breakfast or as an afternoon snack. It is also wonderful served:

• With a thick smear of salted butter
• With a dollop of cream cheese
• Alongside a hot cup of coffee or tea

How To Store Rhubarb Bread

• Room Temperature: Store the completely cooled and glazed loaf, well-wrapped in plastic wrap or foil, at room temperature. It will stay fresh and moist for up to 4 days.
• Freeze: This bread freezes exceptionally well. Let the loaf cool completely (it’s best to freeze it before adding the glaze). Wrap it tightly in plastic wrap and a layer of foil. It will keep for up to 3 months. Thaw at room temperature before glazing and slicing.

Rhubarb Bread Nutrition Facts

• Serving: 1 slice
• Calories: 350 kcal
• Carbohydrates: 52g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Sugar: 32g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Easter Bread Recipe
• Cinnamon Rhubarb Bread Recipe
• Paska Bread Recipe