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Rhubarb Bread

Rhubarb bread with a tangy pink rhubarb and sugar filling baked into a golden, crisp-topped loaf. Sweet edges and tart fruit create a balanced bite with a tender crumb.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rhubarb Trim and cut into small pieces (about 1/2-inch).
  • 0.75 cup granulated sugar For sweetening the rhubarb.
  • 1 tbsp cornstarch Helps thicken juices into a sliceable filling.
  • 1 tsp lemon juice Brightens the rhubarb flavor.
  • 1.5 cup all-purpose flour For the bread batter.
  • 1 tsp baking powder Leavening for a light crumb.
  • 0.25 tsp baking soda Adds lift and helps with tenderness.
  • 0.25 tsp salt Balances sweetness.
  • 0.5 cup unsalted butter Melted and slightly cooled.
  • 0.5 cup brown sugar For a deeper, caramel-like sweetness.
  • 2 eggs Room temperature for best mixing.
  • 0.75 cup milk Use as written for proper batter consistency.
  • 1 tsp vanilla extract Adds warm flavor.
  • 2 tbsp water Used to loosen cornstarch slurry if needed.
  • 0.25 cup sugar Optional for sprinkling on top for crunch.

Equipment

  • 1 sheet pan

Method
 

Prepare the rhubarb filling
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper for easier baking and cleanup.
  2. Combine rhubarb, granulated sugar, cornstarch, and lemon juice in a bowl, then toss until the fruit looks evenly coated.
  3. Rest the rhubarb mixture for 10 minutes so the sugar draws out juices and begins to thicken.
Make the bread batter
  1. In a bowl, whisk flour, baking powder, baking soda, and salt until evenly distributed.
  2. In another bowl, whisk melted butter and brown sugar until glossy, then whisk in eggs, milk, and vanilla extract.
  3. Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.
Assemble and bake
  1. Spoon half the batter into a greased loaf pan, then spread the rhubarb filling evenly over the batter.
  2. Top with remaining batter and smooth the surface with a spatula, then sprinkle with a little sugar for a crisp top if desired.
  3. Bake for 25–35 minutes at 350°F until the top is golden and a toothpick in the center comes out mostly clean with a few moist crumbs.
  4. Cool the bread in the pan for 15 minutes, then lift out and cool at least 30 minutes before slicing so the filling sets.

Notes

Prep the rhubarb ahead by trimming and chopping first; letting the coated fruit rest helps prevent a watery center. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days. Freeze slices in an airtight container up to 2 months. For a lower-sugar option, use a 1:1 baking sugar substitute for the granulated and brown sugars (taste may be slightly less tangy).