Sweet Rhubarb Crumble Bread

If you ask me, rhubarb deserves way more love in baked goods.

This quick bread takes tangy rhubarb and turns it into a breakfast treat that’s part coffee cake, part sweet bread. The diced rhubarb pieces bake into the moist crumb, adding little pockets of tartness throughout.

It’s topped with a cinnamon-spiced crumble that includes toasted walnuts for crunch. Brown sugar in the batter keeps everything tender and adds a nice caramel note that balances the rhubarb’s pucker.

It’s a straightforward recipe that works great for spring mornings, especially when you’ve got rhubarb sitting in your garden or at the farmers market.

SAVE NOW

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this recipe, and you’ll want to look for stalks that are firm and crisp, not limp or bendy. The color doesn’t really matter much – some rhubarb is bright red while other varieties are more green or pink, and they all taste pretty similar. You’ll need to trim off the leaves (which are actually toxic) and any brown ends, then chop the stalks into small pieces, about half-inch chunks. If you only have access to frozen rhubarb, that’ll work too, just make sure to thaw it completely and drain off any excess liquid before adding it to your batter so your bread doesn’t end up too soggy.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Buttermilk: Don’t have buttermilk? Mix 1 1/3 cups regular milk with 4 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using, and you’ll get that same tangy flavor.
• Rhubarb: Fresh rhubarb is best for this recipe, but if you only have frozen, that works too. Just thaw it first and drain off any excess liquid so your bread doesn’t get soggy.
• Brown sugar: You can use white sugar instead, though you’ll lose some of that caramel-like richness. If you want to keep it, mix 1 1/2 cups white sugar with 2 tablespoons molasses.
• Vegetable oil: Canola oil, melted coconut oil, or even melted butter all work fine as replacements. Just use the same amount.
• Walnuts: Pecans make a great substitute, or you can use chopped almonds. Not a fan of nuts? Just leave them out completely.
• Vanilla essence: Vanilla extract works exactly the same way if that’s what you have in your pantry.

Watch Out for These Mistakes While Baking

The biggest mistake when baking with rhubarb is using pieces that are too large, which can create pockets of moisture and make your bread dense – chop the rhubarb into small, uniform pieces about 1/2 inch in size for even distribution and better texture.

Don’t skip the step of freezing your crumble topping, as this prevents it from melting into the batter and helps it stay crispy and distinct on top of the finished bread.

Overfilling your pans is another common error that leads to overflow and uneven baking, so stick to the 2/3 full guideline and use any extra batter for a few muffins instead.

Since rhubarb releases moisture as it bakes, check for doneness by inserting a toothpick into the center – it should come out clean or with just a few crumbs, and if the top is browning too quickly, tent it loosely with foil during the last 15 minutes of baking.

SAVE NOW

What to Serve With Rhubarb Crumble Bread?

This rhubarb crumble bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love serving it warm with a pat of butter that melts right into the bread, or you can spread on some cream cheese for extra richness. It also makes a great dessert when you add a scoop of vanilla ice cream on the side – the cold ice cream against the warm bread is really good. For brunch, pair it with scrambled eggs and fresh fruit to balance out the sweetness of the bread.

Storage Instructions

Store: Keep your rhubarb crumble bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the fridge for up to a week—just let it sit out for a few minutes before eating so it’s not too cold.

Freeze: This bread freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then again in foil, or slice it first and freeze individual pieces with parchment paper between them. That way you can grab just a slice or two whenever you want.

Serve: Thaw frozen bread on the counter for a couple hours, or pop a slice in the microwave for about 20-30 seconds. I like to warm mine up slightly in the oven at 300°F for about 10 minutes to bring back that fresh-baked taste and crispy crumble topping.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 38-45 g
• Fat: 95-110 g
• Carbohydrates: 480-520 g

Ingredients

For the bread:

• 1.75 cups brown sugar (I prefer Domino light brown for this)
• 0.5 cup vegetable oil
• 2 eggs (room temperature, about 70°F)
• 1.33 cups buttermilk
• 1 tsp vanilla
• 2.5 cups flour (I always use King Arthur all-purpose flour)
• 0.75 tsp salt
• 1.25 tsp baking soda
• 1.5 cups rhubarb (diced into 1/2-inch pieces)
• 0.25 cup walnuts (toasted and chopped into 1/4-inch pieces)

For the topping:

• 0.5 cup sugar
• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tsp cinnamon
• 0.25 tsp ground nutmeg

Step 1: Prepare the Crumble Topping and Preheat

• 0.5 cup sugar
• 1 tsp cinnamon
• 1.5 tbsp butter

Preheat your oven to 325°F and grease your baking pan(s)—either one 9×5 inch loaf pan for a large loaf or two smaller pans for mini loaves.

While the oven preheats, prepare the crumble topping by combining the sugar, cinnamon, and butter in a small bowl, stirring until the mixture resembles wet sand with small clumps.

Place this mixture in the freezer so it stays cold and maintains its crumbly texture until you’re ready to top the batter.

Step 2: Toast Walnuts and Prepare Dry Ingredients

• 0.25 cup walnuts
• 2.5 cups flour
• 0.75 tsp salt
• 1.25 tsp baking soda
• 0.25 tsp ground nutmeg

Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden—this deepens their flavor and adds a subtle nuttiness to the bread.

While the walnuts cool slightly, whisk together the flour, salt, baking soda, and nutmeg in a separate bowl to evenly distribute the leavening agents and spices throughout.

Step 3: Mix the Wet Ingredients

• 1.75 cups brown sugar
• 0.5 cup vegetable oil
• 2 eggs
• 1.33 cups buttermilk
• 1 tsp vanilla

In a large mixing bowl, whisk together the brown sugar, vegetable oil, room-temperature eggs, buttermilk, and vanilla until well combined and smooth.

The room-temperature eggs will incorporate more easily and create a better emulsion with the oil, resulting in a more tender crumb.

This takes about 1-2 minutes of steady whisking.

Step 4: Combine Wet and Dry Ingredients, Then Fold in Fruit and Nuts

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2
• 1.5 cups rhubarb
• toasted walnuts from Step 2

Pour the dry ingredient mixture from Step 2 into the wet ingredients from Step 3 and gently fold together with a rubber spatula until just combined—do not overmix, as this can develop gluten and make the bread tough.

Once the flour is mostly incorporated, fold in the diced rhubarb and the toasted walnuts from Step 2, distributing them evenly throughout the batter.

I like to fold the rhubarb in gently to avoid breaking the pieces and keep them suspended throughout the loaf rather than settling to the bottom.

Step 5: Fill Pans and Add Crumble Topping

• batter from Step 4
• crumble topping from Step 1

Pour the batter into your prepared pan(s), filling them about two-thirds full to allow room for the bread to rise without overflowing.

Remove the crumble topping from the freezer and evenly distribute it over the surface of the batter, pressing it down gently so it adheres but doesn’t sink into the batter.

The cold topping will help create a defined crumbly layer as it bakes.

Step 6: Bake and Cool

Bake at 325°F for 60 minutes if making a large loaf, or 35-45 minutes for mini loaves, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The bread is done when the crumble topping is golden brown and the sides have started to pull away slightly from the pan.

Let the bread cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely—this resting time allows the structure to set so it won’t fall apart when you remove it from the pan.

Sweet Rhubarb Crumble Bread

Delicious Sweet Rhubarb Crumble Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 16 slices

Calories 3050 kcal

Ingredients

  

For the bread

• 1.75 cups brown sugar (I prefer Domino light brown for this)
• 0.5 cup vegetable oil
• 2 eggs (room temperature, about 70°F)
• 1.33 cups buttermilk
• 1 tsp vanilla
• 2.5 cups flour (I always use King Arthur all-purpose flour)
• 0.75 tsp salt
• 1.25 tsp baking soda
• 1.5 cups rhubarb (diced into 1/2-inch pieces)
• 0.25 cup walnuts (toasted and chopped into 1/4-inch pieces)

For the topping

• 0.5 cup sugar
• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tsp cinnamon
• 0.25 tsp ground nutmeg

Instructions

 

• Preheat your oven to 325°F and grease your baking pan(s)—either one 9x5 inch loaf pan for a large loaf or two smaller pans for mini loaves. While the oven preheats, prepare the crumble topping by combining the sugar, cinnamon, and butter in a small bowl, stirring until the mixture resembles wet sand with small clumps. Place this mixture in the freezer so it stays cold and maintains its crumbly texture until you're ready to top the batter.
• Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden—this deepens their flavor and adds a subtle nuttiness to the bread. While the walnuts cool slightly, whisk together the flour, salt, baking soda, and nutmeg in a separate bowl to evenly distribute the leavening agents and spices throughout.
• In a large mixing bowl, whisk together the brown sugar, vegetable oil, room-temperature eggs, buttermilk, and vanilla until well combined and smooth. The room-temperature eggs will incorporate more easily and create a better emulsion with the oil, resulting in a more tender crumb. This takes about 1-2 minutes of steady whisking.
• Pour the dry ingredient mixture from Step 2 into the wet ingredients from Step 3 and gently fold together with a rubber spatula until just combined—do not overmix, as this can develop gluten and make the bread tough. Once the flour is mostly incorporated, fold in the diced rhubarb and the toasted walnuts from Step 2, distributing them evenly throughout the batter. I like to fold the rhubarb in gently to avoid breaking the pieces and keep them suspended throughout the loaf rather than settling to the bottom.
• Pour the batter into your prepared pan(s), filling them about two-thirds full to allow room for the bread to rise without overflowing. Remove the crumble topping from the freezer and evenly distribute it over the surface of the batter, pressing it down gently so it adheres but doesn't sink into the batter. The cold topping will help create a defined crumbly layer as it bakes.
• Bake at 325°F for 60 minutes if making a large loaf, or 35-45 minutes for mini loaves, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread is done when the crumble topping is golden brown and the sides have started to pull away slightly from the pan. Let the bread cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely—this resting time allows the structure to set so it won't fall apart when you remove it from the pan.