Rhubarb bread is one of the tastiest things you can make with rhubarb. This recipe is one of the newer ones in my collection, but it’s a keeper!
Every spring, as faithful as Old Faithful, rhubarb arises from its slumber and starts pushing up stalks topped with leaves the size of an elephant’s ears. Please don’t eat those leaves, though! Only the stalks are edible!
I saw the first red bumps breaking their way up through the soil when I peered longingly at the rhubarb bed this morning. The rain will help it along, and I want it to hurry!
Rhubarb has been used for centuries as a sort of health tonic. The benefits touted include everything from aiding digestion to preventing Altzheimers! (I’ll take two, please!)
One More For The Ongoing Love Affair With Rhubarb
We have two venerable old plants. One is from stock that’s over 100 years old. Both produce heavily. Our rhubarb is a green stem variety, not as red as the stalks in the picture. It’s every bit as tasty, though!
Soon, I’ll be making jam, pies, crisps, and cobblers! I’ll freeze some for next winter, and you can be sure I’ll be giving a bunch away!
This Recipe Already Shot To The Top Of Our Favorites
The flavor and texture of this bread is amazing! But the best part is it’s insanely simple to make! First, you just chop up some rhubarb. Then, all you need to make the bread is a bowl and a spoon. You don’t even need to get out the mixer! How is that for awesome? Here’s how you do it.
First Grab A Knife And Get Busy Chopping Up Some Fresh Rhubarb
I love my old piggy cutting board. He’s been a friend for over 25 years. Isn’t he cute? I have silicone ones that are dishwasher-safe. Piggy is the one I grab first when I’m not cutting up meat.
I suggest you slice the rhubarb a little thinner than in this picture. You can even split thicker stalks and dice them. Smaller pieces will bake up better.
Throw The Crisp Rhubarb In A Bowl With Sweet Brown Sugar And Flour
Mix the dry ingredients thoroughly before you toss them with the rhubarb. There’s also some salt and soda in there. When you mix the rhubarb with the dry ingredients, it assures the diced rhubarb will stay suspended in the batter, evenly distributed throughout the loaf.
Add These Things And The Delicious Bread Begins To Take Shape
Next, you will add one egg, some cooking oil, and a heaping teaspoon of fragrant vanilla. But the next step is when the magic happens!
The Magic Happens In This Bread When You Stir In Some Yogurt
This recipe calls for full-fat plain Greek yogurt. It is thick and tangy. You may need to look a little harder to find it in the dairy case. Honestly, it delivers the best results. Julia Child wisely taught that fat is what gives a thing flavor.
The batter will be really stiff, don’t be alarmed! When the yogurt meets the soda and the acidic rhubarb, the mixture gets all excited, and the bread rises! Then, the rhubarb releases its moisture as the bread bakes, and the delicious result will blow your mind!
How Can Such Weird-Looking Batter Make Such Amazing Bread
What seems impossible happens in the magic of the oven when you spoon the lumpy, bumpy batter into well-greased loaf pans! The rhubarb releases its moisture into the batter and gets all sweet and tender.
The baking soda used in this recipe is an alkaline compound. When it meets the acid in the rhubarb and yogurt, tiny bubbles of carbon dioxide are formed. Those little bubbles get trapped in the batter, and that’s what makes it rise. There is your chemistry lesson for today! You’re welcome!
Now you know just how magical this bread really is! But you won’t be thinking about chemistry when you smear butter on this bread and pop it in your mouth. All you will be thinking about is a second slice.
Go Grab A Serrated Knife And Slice Up That Lovely Loaf
I’m a BIG fan of the smaller loaves. Even mini loaves. Why? Because I can indulge without splurging on a whole big slice. But hey, if you want to go big, go for it! That’s the fun thing. Fill the loaf pan about half full and choose the size that suits you best!!
Slather On Some Butter Close Your Eyes And Open Wide It’s Time To Enjoy
One Bowl Rustic Rhubarb Bread
Not too sweet, slightly tangy. No mixer, one bowl. Tender and moist, lovely crumb.
- 1 1/2 cups raw rhubarb, sliced thin or diced
- 2 3/4 cup flour, unbleached is best
- 1 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup full-fat Greek yogurt
- 2/3 cup vegetable oil, Canola oil preferred
- 1 tsp vanilla
- 1 egg
Mix the rhubarb, brown sugar, flour, salt, and baking soda in a bowl until the rhubarb is well coated.
Add egg, oil, and vanilla. Stir well until blended.
Add yogurt to the batter, stir well. The batter will be thick!
Spray or grease pans liberally.
Spoon into a standard loaf pan or three medium (approximately 3 1/2" x 7 1/2") pans.
Bake at 350 degrees for about 45-60 minutes or until toothpick or skewer comes out clean. Smaller pans will take less time to bake.
Cool completely before slicing with a serrated knife.
Do you have a favorite quick bread you make in the spring? You might like my poppyseed bread recipe, loaded with a crunchy almond topping and a tangy lemon glaze! If you’ve got a favorite one, I’d be thrilled if you’d share it!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!
Do you have to cooked down Rubard?
Nope!! Just toss it in raw! As the bread bakes the rhubarb gets all tender and release it’s moisture into the batter!!
A fyi that you left the egg out of your list of ingredients.
Oh my stars thank you Diane!! I have had so much trouble with the editor function, thought it has saved!! I owe you a favor!!
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Than you se butter instead ? How much butter if you can use it??
can frozen rhubarb be used…
I think it should work fine but I would thaw and drain it. I’m trying it tomorrow and will report back!!
Did u try the frozen rhubarb
I am so sorry for the delayed response! Yes, I have used frozen rhubarb. Defrost and drain any excess liquid. It works great.
Could u use buttermilk instead of yogurt my kids don’t like the taste of yogurt
Here again, I haven’t tried it but my research says yes, 1:1. But here’s the deal, you don’t taste yogurt in the bread. Buttermilk has a similar acidic tang to it and that’s what makes the baking soda work so well as leavening! I’d say the batter will be a little thinner and you may need to adjust your baking time but it should work. let me know!!
Can I use sour cream instead of yogurt, and can I use frozen rhubarb
I have not used frozen rhubarb myself but I can’t see why it wouldn’t work. I would drain it after it thaws but how’s this for a deal? I have tomorrow off and frozen rhubarb on hand. I will try it and report back- deal?
The websites I searched say use identical amounts of sour cream for yogurt but I will tell you I haven’t tried it-YET!! I’ll give it a shot- on both questions tomorrow and get back to you, pinkie swear!!
Did you try the frozen rhubarb and how did it turn out?
Ohm my gosh Amy I haven’t. I had the rhubarb cut and in freezer and on April 29 I got a call my younger brother Karl died in his sleep! It’s been a crazy month to say the least. Tell you what. I’m off work today working on gbskithen stuff. I’m going to the deep freeze now and pulling it out. Will bake a loaf this afternnon and report back!! Thanks for the reminder!!
Well I guess I lost it worse than I thought. No rhubarb in the freezer! There’s a bunch ready to pick so it will take a little extra time in the “lab” (my kitchen) to pull, dice, freeze and then try it! Dang it I’m sorry!!
I used frozen rhubarb and just thawed & drained it, turned out great
Awesome!! Actually, I’m so excited frozen rhubarb is now widely available in grocery stores! My plants are productive and I freeze a lot, but mine is green. The frozen stuff in the store is gorgeous! Thanks for sharing that information! Merry Christmas!
Can these be made into muffins
I’m sure it would make great muffins! I can’t wait to hear how it works for you! Be sure and share!
I’ve made it into muffins and it worked out great. I also used Greek vanilla yogurt instead of plain as that is what I had on hand, I’m off to make some bread right now using sour cream.
You go, girl!! I am so happy to hear from you! You are a girl after my own heart, someone that knows how to use her kitchen as a laboratory and a playground! Thank you so much for taking the time to comment!!❤
Have you made this with applesauce in place of the oil?
I have not. I understand the desire to use less oil but haven’t used that trick- although folks swear by it. For me the kitchen is my lab- I’d experiment! Go for it and tell me how it works- we’ll both end up smarter- Good luck girl!
I was going to ask about some prepared strawberry rhubarb mixture I was given, but after reading previous comments and seeing that input, I think I will give it a try on my own. Thanks for the recipe!
goodie goodie! Hope its great!!
It’s the 1 1/2 cup of brown sugar packed? I can’t wait for my rhubarb to be ready to try this recipe out.
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Can you use flavored yogurt- like vanilla or strawberry??? Asking ahead of time so I don’t make a bad bread
No I don’t think so, too much sugar. I have not tried it but plain Greek yogurt is a lot different than sugary flavored yogurt It has a different texture, different acicity. The acid in the rhubarb and the baking soda in the bread react with the plain yogurt to make it rise.
I loved these. I had lots of rhubarb so tripled the recipe. I made three large loaves and 12 large muffins. I only had 2 and 1/2 cups of yoghurt so used a bit of 1/2 and 1/2. (Sorry, I am an awful person for substitutions.)
They are super moist and I was worried that the rhubarb would not be cooked. No problem. I did have to cook them a little longer as I think I overfilled the pans and muffins. They don’t rise much and are quite dense but oh, so tasty.
Loved them! Thanks for the recipe!
Hooray!! You made my day, Janet!! I love this recipe and you go girl, making it your own!! Our kitchen is our very own laboratory, am I right?? This week I’ll be posting a rhubarb poke cake and a pretzel, cream cheese, rhubarb dessert!! Stay tuned!! Lovin’ that rhubarb!!! 💕
Love love this recipe.. I did use Greek vanilla yogurt and regular flour. Huge hit with my husband. Making more today.
That makes me do a happy dance!! Thanks for sharing!! ❤👍👍
I made this recipe today and it’s just OK for me. It has a light, tender crumb for texture but I was disappointed that there wasn’t much rhubarb flavor. I will try it again and use at least 2 cups of rhubarb. Maybe I diced it too small, but there was only 2 or 3 good bites with rhubarb flavor per slice.
I’m sure that would work! You might try tossing the rhubarb with a little of the flour and sugar before folding it in the batter. That should prevent it from sinking to the bottom of the loaf! Someone needs to invent rhubarb extract, right? Let me know how the next batch comes out!! Thanks SOOO much for commenting! I love it!
I am new to this site, have you done the rhubarb poke yet?? I love rhubarb and so does our family, always looking for something different
Yep, I did and it’s great! Need any questions answered? I invented this recipe because we love rhubarb too!
We have nonfat plain yogurt. Do you need the full fat version? Thanks!
I have not tried it but I think it’s worth a shot. The acid in yogurt is the key to leavening. Let me know how it works because I am really interested to know and I hope to hear from you!
I have made numerous times and I love it. I did do a couple of little changes. Instead of plain Greek yogurt I used vanilla Greek yogurt cause that’s what I had on hand. Also instead of putting the batter in a loaf pan I put it in a muffin pan. Quick and easy to grab one on the go. Love the recipe. Was actually going to it today pulled the rhubarb out of the freezer but don’t have enough brown sugar. 😢
I’m stealing your ideas, Colleen! Thanks a million for taking the time to leave such a sweet comment!
I like the muffin idea for talking to work! What cooking time adjustment should be made though?
I threw that out there without more detail, sorry!
I did a little research and I think it would be a good idea to raise the oven temperature to 375 and give the muffins about 15-18 minutes.
Everyone’s oven it different of course but generally muffins bake at a slightly higher temp than bread.
Test with a toothpick or cake tester!
I would avoid over baking.
Please let me know how it goes!!
The flavor is divine!!
I have made this recipe with a half cup greek plain yogurt and half cup greek vanilla yogurt, it was delicious!. I also tried it in a muffin tin, works perfectly for a snack on the go!
YAY!! That made me do a happy dance. Thank you, thank you for taking the time to comment!😘 I’m making some this week. Been craving it!!
Love this recipe, but how long will the cake last? I’m concerned about the yogurt In there and don’t know how best to store it.
You got my email, right? If it worries you, put it in the refrigerator. We ate ours in a couple of days, so we just left it out. I did not think it was any riskier than leaving banana bread made with soured milk on the counter.
I was a little disappointed in the “make” of this bread. I had to add some milk to the “batter” because there was not enough moisture for the flour to become fully incorporated.The recipe also didn’t specify the number of loaf pans required for this recipe and it had to bake for one hour and 15 minutes. Tastes good though and that is what ultimately counts.
I’m genuinely sad you’re disappointed in this recipe. 😢 It has been by far one of my most popular recipes, and I haven’t received a negative comment until now. The batter is VERY thick. I mention that in the article. “The batter will be really stiff, don’t be alarmed!” As it bakes, the rhubarb releases a lot of moisture, and the texture turns out great. It does say in the instructions to put the batter in a standard loaf pan or three smaller pans. “Spoon into a standard loaf pan or three medium (approximately 3 1/2″ x 7 1/2″) pans.” I wonder if the baking time increased because of the added moisture from the milk. Still, I’m very sorry you were unhappy with how it worked.