Can I use frozen rhubarb for this recipe?

Yes, and you should not thaw it. Toss the frozen pieces straight from the bag with a spoonful of flour to prevent excess moisture from turning the loaf soggy. Frozen rhubarb often yields a slightly moister crumb; if it seems wet, add 2 extra minutes to the bake.

Why did my rhubarb bread sink in the middle?

A sunken center usually means the loaf was underbaked or the oven door opened too early. Bake until a toothpick comes out clean and an instant-read thermometer hits 200°F in the center. Also, avoid overmixing, tough batter can't hold the rise.

How can I stop the sugar topping from burning?

Loosely tent foil over the pan during the last 15 minutes of baking if the top browns too fast. Avoid dark metal pans, which absorb extra heat. Sprinkling the sugar all the way to the edges helps it melt evenly without scorching in the center.

What if I don't have buttermilk?

Substitute ¾ cup full-fat sour cream (or plain Greek yogurt) mixed with ¼ cup milk. Let it come to room temperature before mixing. This swap provides the same acidity and moisture, so the crumb stays tender for days.

How do I keep the bread moist after baking?

Wrap the cooled loaf tightly in plastic wrap and store it at room temperature for up to 3 days. Never refrigerate, cold air pulls moisture from the crumb. For longer storage, freeze the whole loaf double-wrapped for up to 3 months and thaw in its wrapping.

Rhubarb Bread Recipe: Easy Moist Loaf with Crackly Sugar Top

Name: This Moist Rhubarb Bread Recipe Has a Crackly Sugar Top (and Stays Fresh for Days)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon (optional); ½ cup (113g) unsalted butter, melted and slightly cooled; ¾ cup (150g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; ½ cup (120ml) cultured buttermilk, at room temperature; 1½ cups (150g) chopped rhubarb, ½-inch pieces; 1–2 tablespoons granulated sugar, for topping

Description

A moist rhubarb bread recipe with a crackly sugar top that stays fresh for days. Made with tangy buttermilk and fresh or frozen rhubarb, this easy loaf bakes in just 75 minutes.

Ingredients

Scale

2 cups (250g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon (optional)

½ cup (113g) unsalted butter, melted and slightly cooled

¾ cup (150g) granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

½ cup (120ml) cultured buttermilk, at room temperature

1½ cups (150g) chopped rhubarb, ½-inch pieces

1–2 tablespoons granulated sugar, for topping

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Instructions

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving a couple of inches overhang on the long sides.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

3. In a large bowl, whisk the melted butter, ¾ cup sugar, eggs, vanilla, and buttermilk until smooth and no streaks of egg remain.

4. Add the dry ingredients to the wet and stir just until a few floury streaks remain. Toss the chopped rhubarb with a spoonful of the flour mixture first, then gently fold into the batter. Stop mixing as soon as combined.

5. Scrape the thick batter into the prepared pan and smooth the top. Sprinkle 1–2 tablespoons of sugar evenly over the surface.

6. Bake for 55–65 minutes, until deep golden brown and a toothpick inserted in the center comes out clean (an instant-read thermometer should register 200°F).

7. Cool the pan on a wire rack for exactly 10 minutes, then lift the loaf out using the parchment handles. Cool completely on the rack before slicing.

Notes

Store room temperature for up to 3 days or freezer for up to 3 months.

Do not thaw frozen rhubarb before mixing, toss frozen pieces straight into the flour coat.

A full 2 tablespoons of topping sugar creates the best crackly crust, especially if your rhubarb is very tart.

For the deepest caramel notes, use brown sugar in place of white in the batter.

If you don’t have buttermilk, substitute ¾ cup full-fat sour cream mixed with ¼ cup milk.

Prep Time: 15 min
Cook Time: 60 min
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 265 kcal
Sugar: 18 g
Sodium: 220 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 61 mg