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This One-Bowl Rhubarb Bread Is Amazing

Published:  • 
Last Modified: November 6, 2023
Published: November 6, 2023

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You Can Use Fresh Or Frozen Rhubarb

This lumpy, rustic rhubarb bread is one of the tastiest things you can make with rhubarb. It is so yummy and so easy! You can mix it all up in one bowl using just a spoon! This recipe is a keeper!

rhubarb bread

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, they're poisonous! Only the stalks are edible!

I pulled rhubarb until the first frost, and just yesterday, I cleared off the bed for winter and mulched it to protect the plants. I froze the last picking of rhubarb and'll use it to make bread and a batch of jam.

We have two venerable old rhubarb plants. One is from stock that's over 100 years old. Both produce heavily. Our rhubarb is a green stem variety; the stalks only have a little red, as shown in the picture. It's every bit as tasty, though! Unlike tomatoes, red is not an indicator of ripeness or flavor!

I recently learned that rhubarb doesn't grow in warm climates, so not everyone is lucky enough to enjoy it! Rhubarb needs cold winters to thrive, but it is available more often in grocery stores than it used to be. So don't despair! You can make this lovely bread no matter where you live!

Rhubarb has been used for centuries as a sort of health tonic. The benefits touted include everything from aiding digestion to preventing Alzheimer's! (I’ll take two, please!)

What You Need To Make Rhubarb Bread

  • A cutting board and a knife if you're using fresh rhubarb
  • A medium-sized bowl
  • A sturdy spoon or Danish Whisk to mix up the batter
  • Cooking spray or butter to grease the pan
  • One standard loaf pan or smaller loaf pans
  • A cooling rack

Ingredients You Will Need

  • All-purpose flour
  • Brown sugar
  • Baking soda
  • Salt
  • Cooking oil like canola oil
  • Egg
  • Vanilla
  • Full-fat Greek Yogurt*
  • Fresh chopped rhubarb or frozen rhubarb, not defrosted

 *You can substitute plain yogurt for Greek yogurt, or you can replace it with sour cream.

Why You'll Love This Rhubarb Bread

The flavor and texture of this rhubarb bread is amazing! But the best part is it's incredibly simple to make! First, you chop up some rhubarb. If you are using frozen rhubarb, don't defrost it.

Then, all you need to make the bread is a bowl and a spoon. You don't even need to get out the mixer! Isn't that awesome? Here's how you do it.

chopping rhubarb

Mix the dry ingredients thoroughly before you toss them with the rhubarb. 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 as it bakes.

dry ingredients for rhubarb bread tossed with chopped rhubarb

Next, 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 when you stir in some full-fat plain Greek yogurt.

Greek yogurt is thick and tangy. You may need to look 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! Then, the rhubarb releases moisture as the bread bakes, and the delicious result will blow your mind!

Weird-Looking Batter Makes Amazing Rhubarb 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 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 carbon dioxide bubbles are formed. Those little bubbles get trapped in the batter, and that's what makes it rise. Here 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 rhubarb bread and pop it in your mouth. All you will be thinking about is a second slice.

Rhubarb Bread Makes Great Gifts

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.

Most bread recipes are for standard 9-by-5-inch or eight and-one-half-by- 4 and one-half-inch loaf pans, but guess what? The batter you make for a regular loaf pan can fill three five-and-one-half-inch by three-inch mini loaf pans or two of my medium-small bread pans about four-by-seven and one-half inches!

Fill the loaf pan about half full and choose the size that suits you best!!

You must reduce the baking time on smaller loaves and muffins by about 25%. The oven temperature stays the same.

You may want to experiment with the perfect bake times because every oven is different. The loaves are done when a toothpick, skewer, or cake tester comes out clean when inserted in the tallest part of the bread.

Three Reasons To Bake Small Loaves

  1. If you have a small household, you can enjoy a loaf now and freeze the others for another day—less waste.
  2. Because you can indulge without splurging on a whole big slice. Less waist. 😉
  3. Little loaves of bread make great gifts or something to send home with guests! Get free hugs!

P.S. If you don’t have mini loaf pans, you can buy cute disposable loaf pans or make this recipe into muffins instead!

Yield: 10 slices

One Bowl Rustic Rhubarb Bread

rhubarb bread with butter

A delicious rustic rhubarb bread. Not too sweet, but slightly tangy. No mixer, one bowl. Tender and moist, lovely crumb.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 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


  1. Mix the rhubarb, brown sugar, flour, salt, and baking soda in a bowl until the rhubarb is well coated.
  2. Add egg, oil, and vanilla. Stir well until blended.
  3. Add yogurt to the batter, stir well. The batter will be thick!
  4. Spray or grease pans liberally.
  5. Spoon into a standard loaf pan or three medium (approximately 3 1/2" x 7 1/2") pans.
  6. 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.
  7. Cool completely before slicing with a serrated knife.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 405Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 22mgSodium: 383mgCarbohydrates: 55gFiber: 1gSugar: 28gProtein: 6g

Do you have a favorite quick bread recipe? You might like my cranberry orange loaf loaded with plump cranberries and orange zest!! If you've got a favorite one, I'd be thrilled if you'd share it with me!

If you enjoyed this recipe today, you are my people! 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 and find me on Pinterest, where I’ll post easy, delicious, and family-friendly recipes every week!

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51 comments on “This One-Bowl Rhubarb Bread Is Amazing”

    1. Nope!! Just toss it in raw! As the bread bakes the rhubarb gets all tender and release it's moisture into the batter!!

    1. 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!!

        1. I am so sorry for the delayed response! Yes, I have used frozen rhubarb. Defrost and drain any excess liquid. It works great.

    1. 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!!

    1. 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!!

        1. 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!!

          1. 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!!

          2. 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!

      1. 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.

        1. 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!!❤

    1. 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!

  1. 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!

  2. 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.

  3. Can you use flavored yogurt- like vanilla or strawberry??? Asking ahead of time so I don't make a bad bread

    1. 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.

  4. 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!

    1. 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!!! 💕

  5. Love love this recipe.. I did use Greek vanilla yogurt and regular flour. Huge hit with my husband. Making more today.

  6. 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.

    1. 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!

  7. 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

    1. 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!

  8. 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. 😢

      1. 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!!

  9. 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!

    1. 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!!

  10. 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.

    1. 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.

  11. 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.

    1. 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.

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