If your family loves rhubarb, then this homemade rhubarb bread is sure to make it into your early summer baking rotation year after year!
The rhubarb we planted in the garden a couple of years ago is now fully mature and, wow, are those plants ever huge this year! We all really love rhubarb so we’ve been having a lot of fun trying out different recipes and figuring out neat ways to use it up that everyone can enjoy. I think this little experiment that I did with trying to make a homemade rhubarb bread has definitely been the biggest hit so far, so I had to share it with you. I also shared a few tips on how to know when rhubarb is ready to be harvested and that post was pretty well-read so I know a lot you also grow rhubarb like we do!
This recipe is kind of a variation on something that I make in the fall, so I decided to summer-ify it and see if it would work with rhubarb. I think I actually like it even better this way! The tangy rhubarb gives it just the right kick! This is a great, basic quick bread recipe that you can serve for breakfast, as a snack, or even as a dessert. For the record, we’ve eaten it for all three. 🙂
Try this recipe out with the rhubarb from your garden (or from the farmer’s market) and let me know what you think!
Printable Rhubarb Bread Recipe
Homemade Rhubarb Bread
- 1 1/3 cup melted butter or dairy-free butter
- 3 cups whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 cups sugar
- 3 eggs (or use chia eggs like I usually do) see link below
- 2 apples (peeled, cored, and chopped into 1/2 inch pieces)
- 1 1/4 cups rhubarb, chopped into 1 inch pieces
- 1 tsp vanilla
- icing sugar
Preheat oven to 350. In a medium bowl, mix flour, cinnamon, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and eggs on medium speed until everything is thoroughly combined.
Add the dry ingredients and mix on low until just combined. Add vanilla and chopped fruit and mix until incorporated.
Pour into two loaf pans and bake for about 55 minutes or until a toothpick inserted in the middle comes out clean. Sprinkle the tops with icing sugar if desired.
Let cool for about 30 minutes, then remove the rhubarb bread from the pans and allow it to cool completely. Or eat it while it's still warm if you just can't wait. 🙂
If two loaves are too much all at once, this freezes very well so you can save it for later. If you want to increase the rhubarbyness of this rhubarb bread, you can omit one of the apples and add an extra 1/2-3/4 cup of chopped rhubarb. I tried to keep it a little milder for little taste buds and they ate it up when I made it exactly the way I have it in this recipe.
Have you ever made rhubarb bread at this time of year?
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