Rhubarb Bread Recipe

Upgrade your usual loaves of bread with this soft, sweet, and tangy rhubarb bread recipe. Its light and delicate flavors come from combining fresh rhubarb with milk, vanilla, sugar, flour, eggs, lemon juice, and chopped walnuts. This mixture of sweet, tart, and nutty makes for a great tasting loaf of bread.

In case you didn’t know, rhubarb is basically a vegetable that’s commonly mistaken for a fruit. It has a long and reddish stalk with leaves that are dangerous to eat since it contains a lot of oxalic acid. So remember to only use the reddish stalks to make this rhubarb walnut bread! Whether you’re using fresh or frozen rhubarb, make sure that it’s prepared and chopped the right way. The naturally sour taste of the rhubarb is usually paired with sweets to make baked goods such as strawberry rhubarb crisp.

I personally love the way this rhubarb loaf cake tastes. It’s a quick bread recipe that has the perfect balance of sweet and tart which I find absolutely appetizing, and delightful to eat. It even tasted better with the crumble topping that I included. After making the rhubarb bread base, I finished it off with a cinnamon sugar crumble topping.

The streusel topping is made from melted butter that’s mixed with cinnamon and brown sugar. When combined, these ingredients would form a crumb-like texture that’s perfect for sprinkling over the rhubarb bread batter. It’s very quick and simple to make so don’t even think about skipping out on this delicious crumb topping! You’re going to miss out on a wonderful pairing of soft and crunchy.

I sprinkled a generous amount of this sweet crumble topping on the top, and then let it bake. In just less than an hour, it was done and ready to serve. I had a blast sharing it with my family and friends. It’s the perfect summertime bread to eat and pair with sweet fruits like bananas, strawberries or apples.