Rhubarb Buttermilk Bread

If you’ve never baked a rhubarb buttermilk bread, this is one of those recipes that instantly makes your kitchen feel warm and welcoming. It’s soft, and perfect with a cup of tea or coffee in the afternoon.

This easy rhubarb loaf is a classic quick bread no yeast, no waiting, no complicated steps. Just simple mixing, fresh ingredients, and into the oven it goes. It’s the kind of easy quick treat you’ll want to bake again and again.

Ingredient Notes & Substitutions

FRESH RHUBARB
You’ll need about 1½ to 2 cups of chopped rhubarb, which usually comes from 3–4 medium stalks. Look for firm, crisp stalks with a bright pink or red color. Avoid any that feel limp or have dry, shriveled ends. If your rhubarb is very green, it may taste a bit more tart, so you can add a touch more sugar to balance it. Frozen rhubarb works too just thaw and drain off any extra liquid before using.

BUTTERMILK
About one cup of buttermilk gives this bread its soft, tender texture and gentle tang. Use full-fat buttermilk if you can it adds richness and flavor. If you don’t have any, you can make a quick substitute by mixing regular milk with a teaspoon of lemon juice or vinegar and letting it sit for 5–10 minutes.

ALL-PURPOSE FLOUR
You’ll need around 2 cups of all-purpose flour to create the base of this loaf. Standard white flour works best for a soft, classic quick bread texture. If you’d like a slightly healthier version, you can replace up to half the flour with whole wheat flour.

BUTTER
Unsalted butter is best so you can control the salt level. If needed, you can substitute with a neutral oil, though butter gives a nicer flavor.

EGGS
Two large eggs help bind the batter and create structure. Use room-temperature eggs if possible they mix more smoothly into the batter.

Step-by-Step Instructions 

1. Preheat the oven and prepare the pan.
   Set your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper so the bread lifts out easily later.
   
2. Chop the rhubarb.
   Wash the stalks and trim the ends. Cut them into small pieces, about the size of blueberries. You want them small enough to distribute evenly through the batter.
   
3. Mix the dry ingredients.
   In a large bowl, combine the flour, sugar, baking powder, and salt. Stir gently with a whisk or spoon until everything looks evenly blended.
   
4. Combine the wet ingredients.
   In another bowl, whisk together the melted butter, eggs, and buttermilk. The mixture should look smooth and creamy, with a pale yellow color.
   
5. Bring the batter together.
   Pour the wet mixture into the bowl of dry ingredients. Stir slowly with a spatula or wooden spoon. Mix just until you don’t see dry flour anymore. The batter will look thick and slightly lumpy that’s perfect.
   
6. Fold in the rhubarb.
   Add the chopped rhubarb and gently fold it through the batter. Try not to overmix; just a few turns are enough to spread the pieces evenly.
   
7. Transfer to the pan.
   Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
   
8. Add the topping.
   Brush or drizzle a little melted butter over the surface, then sprinkle a thin layer of sugar on top. This will create a lightly crisp, sweet crust.
   
9. Bake the bread.
   Place the pan in the center of the oven and bake for 50–60 minutes. The top will turn golden, and your kitchen will smell warm and buttery.
   
10. Check for doneness.
    Insert a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is ready.
    
11. Cool before slicing.
    Let the loaf rest in the pan for about 10–15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing so it holds its shape.
    

Expert Tips

• Choose rhubarb stalks that feel firm and crisp soft stalks release too much moisture.
• Cut the rhubarb into small, even pieces so every bite has a bit of tangy flavor.
• Don’t overmix the batter; a few lumps keep the crumb soft and tender.
• If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
• A sprinkle of coarse sugar on top adds a lovely bakery-style crunch.
• Let the loaf cool fully before slicing, or it may crumble and feel too soft.
  

Storage & Make-Ahead

Once the bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about two days. If your kitchen is warm, you can keep it in the refrigerator, where it will last up to five days.

To reheat, slice a piece and warm it gently in the microwave for about 10–15 seconds, or toast it lightly in a pan. This brings back the soft texture and buttery aroma. Avoid overheating, as that can make the bread dry.

You can also freeze the loaf. Wrap it tightly in plastic wrap and then in foil. It will keep well for up to two months. Thaw at room temperature before serving.

If you want to prep ahead, you can chop the rhubarb a day in advance and keep it in the fridge until you’re ready to bake.

What to Serve With

This rhubarb buttermilk bread is perfect with a cup of coffee or tea in the morning. It also pairs beautifully with a spoonful of yogurt or a side of fresh fruit for a light breakfast.

For brunch, you can serve slices alongside scrambled eggs, a simple omelet, or even grilled chicken for a sweet-and-savory spread. It also fits nicely into a casual afternoon snack table or a relaxed weekend family breakfast.

During spring gatherings or small holiday brunches, this fresh rhubarb loaf adds a bright, seasonal touch to the table.

FAQs

Can I use frozen rhubarb?
Yes, just thaw it first and drain off any extra liquid so the batter doesn’t become too wet.

Can I make this bread healthier?
You can replace part of the flour with whole wheat flour and reduce the sugar slightly if you prefer a lighter version.

How do I know when the loaf is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

Does rhubarb taste very sour in this bread?
Not at all. The sugar and buttermilk balance the tartness, giving the loaf a gentle, fresh flavor.