Healthy Rhubarb Bread That’s Tender, Tart & Totally Craveable

This rhubarb bread recipe delivers that perfect balance of tart and sweet in every slice—and it comes together in just an hour with a handful of pantry staples.

⚡ Quick Recipe Snapshot: Prep: 15 minutes | Cook: 45 minutes | Total: 60 minutes | Yield: 2 loaves (16 pieces each) | Difficulty: Medium | Calories: 129 per piece

Grocery List (& Shortcuts)

Main Players:

• 1-1/3 cups packed brown sugar
• 2/3 cup canola oil
• 1 large egg, room temperature, beaten
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1-1/2 to 2 cups finely diced rhubarb (1/4-inch cuts)
• 1/2 cup chopped nuts (walnuts or pecans)

Smart Shortcut: No buttermilk on hand? Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes—it works beautifully.

Substitutions:

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend; the bread may be slightly denser but still delicious.
• Dairy-free: Use non-dairy milk mixed with lemon juice in place of buttermilk, and any neutral oil works fine.
• Nut-free: Skip the nuts or replace with seeds (sunflower or pumpkin) for the same texture.

Step-by-Step

Prep & Mix

Preheat your oven to 350°F. In a large bowl, whisk together the brown sugar and canola oil until combined. Add the beaten egg, vanilla, and buttermilk, stirring until smooth.

Combine Dry Ingredients

In a separate bowl, whisk the flour, salt, cinnamon, and baking soda. Fold this dry mixture into the wet ingredients until just combined—don’t overmix; a few lumps are fine and will keep your bread tender.

Add Rhubarb & Nuts

Gently stir in the diced rhubarb and chopped nuts. The batter should look thick and studded with bright pink pieces.

Bake

Divide the batter evenly between two well-greased 8×4-inch loaf pans. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be golden and spring back slightly when lightly touched.

Cool

Let the loaves cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before slicing. This resting time helps the crumb set so you get clean slices.

Riley’s Tips

• Dice your rhubarb small (1/4-inch pieces): This ensures even baking and lets the tart flavor distribute throughout every bite. Larger chunks can stay tough in the center.
• Room-temperature egg matters: It blends smoothly into the oil mixture, creating a more uniform crumb. If you forgot, just set it in warm water for 5 minutes.
• Make ahead and freeze: Wrap cooled loaves tightly in plastic wrap and foil; they freeze beautifully for up to 3 months. Thaw at room temperature for a cozy breakfast or snack anytime.

Storage & Leftovers

Fridge: Wrap cooled loaves in plastic wrap or store in an airtight container for up to 5 days. Slices taste wonderful toasted with a little butter.

Freezer: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or pop slices directly into the toaster.

Reheating: A quick 20 seconds in the microwave or a gentle toast brings back that just-baked warmth.

FAQ

Can I use frozen rhubarb? Yes, but thaw it first and drain any excess liquid so your bread doesn’t become soggy. Pat the pieces dry before adding to the batter.

Is this a healthy rhubarb recipe? This bread is lighter than many quick breads thanks to the oil-based batter and modest sugar content. At 129 calories per slice, it’s a reasonable treat—especially if you’re looking for a rhubarb bread recipe that doesn’t feel heavy.

Can I make one loaf instead of two? Absolutely. Use one 8×4-inch loaf pan and reduce the baking time to 35–40 minutes, checking with a toothpick around the 35-minute mark.

What if my rhubarb is very tart? That’s the beauty of rhubarb—the tartness is the point. If you prefer less tang, you can add an extra 2–3 tablespoons of brown sugar to the wet mixture, but I’d encourage you to try it as written first.

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Save This Recipe & Tell Me How It Went!

Pull up a chair, and let me know how your healthy rhubarb bread turns out. Did you toast a slice for breakfast? Sneak one warm from the cooling rack? I’d love to hear what you think—drop a comment below and save this recipe for your next springtime bake.

Healthy Rhubarb Bread That’s Tender, Tart & Totally Craveable

This rhubarb bread blends tart and sweet flavors in a moist, tender loaf. It’s made with simple ingredients and is easy to prepare in just an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 32 slices

Course: Dessert

Cuisine: American

Calories: 129

Ingredients Equipment Method

Ingredients

  

Main

• 1-1/3 cups packed brown sugar
• 2/3 cup canola oil
• 1 large egg, room temperature, beaten
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1-1/2 to 2 cups finely diced rhubarb (1/4-inch cuts)
• 1/2 cup chopped nuts (walnuts or pecans)

Equipment

• Loaf pans
• Large bowl
• Whisk

Method

 

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the brown sugar and canola oil until combined.
3. Add the beaten egg, vanilla, and buttermilk, stirring until smooth.
4. In a separate bowl, whisk the flour, salt, cinnamon, and baking soda.
5. Fold this dry mixture into the wet ingredients until just combined.
6. Gently stir in the diced rhubarb and chopped nuts.
7. Divide the batter evenly between two well-greased 8×4-inch loaf pans.
8. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Let the loaves cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before slicing.