Rhubarb Bread with Walnuts

This rhubarb bread recipe is my tried and true answer to making the most of seasonal rhubarb with comforting flavors baked into every slice. Its tender crumb and sweet crunchy topping have made it a frequent guest at my spring brunches and neighborly gift baskets.

I remember making this bread for a garden potluck years ago and watching neighbors sneak back for seconds. It has since become an annual tradition every time rhubarb pops up at the market.

Ingredients

• Brown sugar: Brings moisture and a caramel-like note to balance the tartness of rhubarb. I prefer fine brown sugar for easier mixing.
• Vegetable oil: Keeps the crumb tender and moist. Opt for a neutral oil with no strong flavor.
• Large egg: Helps bind everything together. Fresh eggs make for the fluffiest bread.
• Buttermilk: Gives a delicate tang and tenderizes the crumb. Use cultured buttermilk for the richest flavor.
• Vanilla extract: Rounds out all the flavors. Choose pure vanilla if possible.
• All-purpose flour: Forms the structure of the bread. Measure with care for best texture.
• Baking soda: Works with buttermilk for a high rise. Be sure your soda is fresh.
• Salt: Brings out the other flavors and balances the sweetness. A fine sea salt distributes best.
• Diced rhubarb: Gives bursts of tartness and color. Select firm, crisp stalks with bright red skin.
• Chopped walnuts (optional): Add warmth and crunch. Look for fresh walnuts with no bitterness.
• Granulated sugar: Coats the top for a sparkly sweet finish. Superfine sugar melts beautifully.
• Ground cinnamon: In the topping gives warmth and aroma. Use true cinnamon for the most flavor.

Step-by-Step Instructions

Preheat and Prepare Pans:

Set your oven to 325 degrees Fahrenheit and grease or line two eight by four inch loaf pans. This prevents sticking and ensures a perfect release.

Mix Wet Ingredients:

In a large bowl, whisk brown sugar, oil, egg, buttermilk, and vanilla until totally smooth. This helps make sure the bread has no lumps.

Combine Dry Ingredients:

In a separate bowl, stir flour, baking soda, and salt so everything is well distributed. This step keeps the bread even and tender.

Add Dry to Wet:

Gently add the dry mixture into the wet ingredients, stirring slowly until just combined. Over-mixing can make your bread tough.

Fold in Fruits and Nuts:

Gently fold diced rhubarb and walnuts into the batter. It is important to fold and not stir so that the batter stays light.

Pour Batter and Add Topping:

Divide the batter evenly in the loaf pans, then mix together the granulated sugar and cinnamon and sprinkle thickly over both loaves. This creates the signature crisp topping once baked.

Bake:

Place your pans in the center of the oven and bake for fifty-five to sixty minutes. A toothpick inserted in the center should come out clean with just a few crumbs.

Cool and Remove:

Let baked loaves cool in their pans for ten minutes before carefully transferring to a wire rack for complete cooling. This helps the bread set and come out cleanly.

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I absolutely love sneaking extra cinnamon into the topping for an even spicier aroma. It reminds me of my grandmother, who always dusted everything with more cinnamon than called for, and the kitchen would smell magical for days. At family gatherings, this was always the first bread to disappear.

Storage Tips

Wrap cooled bread tightly in plastic wrap or seal in a container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to one week or freeze slices individually for homemade treats months later. When thawing, just let slices rest at room temperature or reheat gently in the oven for best texture.

Ingredient Substitutions

No buttermilk on hand? A splash of milk plus a teaspoon of vinegar will work as a quick substitute. Chopped pecans or almonds can step in for walnuts, or skip nuts entirely for a nut-free loaf. For extra flavor, try adding orange zest or swap half the flour for whole wheat for a heartier crumb.

Serving Suggestions

Rhubarb bread is delicious served simply on its own or toasted with a little butter. I love adding a dollop of whipped cream or vanilla yogurt and fresh berries for a spring dessert. It is also perfect at brunch alongside eggs and fruit salad or as a sweet way to start the day with coffee.

Cultural and Historical Context

Rhubarb has long been a staple in spring baking throughout Europe and North America since it is one of the earliest crops ready after winter. This bread reflects a tradition of stretching small harvests into something to share with neighbors and friends. People have loved baking with rhubarb for generations, making treats that celebrate the bright pop of color and tart flavor.

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There is nothing better than walking into the kitchen as this bread bakes. The scent of cinnamon, vanilla, and that little zing of fresh rhubarb always brings back memories of family gatherings and the joy of sharing homemade food with friends.

Frequently Asked Questions

→ Can I use frozen rhubarb?

Yes, frozen rhubarb works well. No need to thaw; just fold it in to prevent excess moisture.

→ What can I substitute for buttermilk?

You may use milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk alternative.

→ Is it necessary to add walnuts?

No, walnuts are optional. Omit or swap with pecans or leave out for a nut-free loaf.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

→ How can I store leftover bread?

Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.