A soft and squidgy gluten free rhubarb bread that's packed with jammy pockets of pink. You'll need just one bowl to make this sweet quick bread that alternates bites of tart rhubarb with a tender brown sugar crumb. Yes, please!

A cup of coffee in a pink cup next to a slice of rhubarb bread on a plate.

Easiest Rhubarb Bread

One bowl recipes, how do I love thee? Let me say: very, very much! This gluten free rhubarb bread recipe is one of those classic whisk-and-stir recipes that come together so quickly. It's full of the fresh tartness of rhubarb balanced by a blend of brown and regular sugar to offset its natural sharp sour bite. My simple DIY gluten free flour blend works like a charm here, or you could try oat flour. A bit of yogurt adds moisture and the crumb is soft and tender but not at all crumbly. One for the books!

Some Highlights ...

I deeply love rhubarb and this quick bread recipe makes it shine. This is one of the best recipes for rhubarb bread - it's so easy, calls for simple ingredients, and I know you won't be able to tell that it's gluten free! I love it for its:

Soft and luxurious crumb
Fantastic use of rhubarb during its short season
Ability to keep well - it also can be frozen!
Perfect pairing of tart and sweet flavors

Is Rhubarb a Vegetable?

Technically - yes, rhubarb is a vegetable, although I think we can confuse it with being a fruit because it's most often paired with fruit (strawberry and rhubarb being, in my opinion, one of life's best flavor pairings going. During the cooking process, the sweet, buttery strawberry perfectly offsets the tart rhubarb and makes the kitchen smell amazing, especially when you make a thick jam that's one of my very favorite things!). Unless you make rhubarb in a savory preparation, you'll want to add a sweetener like granulated sugar. Honey is also a natural and beautiful way to sweeten rhubarb.

Gluten free rhubarb bread ingredients labelled.

Ingredient Notes

Here's a look at what goes into this rhubarb quick bread recipe:

Rhubarb - If you're lucky enough to have garden rhubarb, definitely tuck it into this bread! Or, grab a few stalks at your store while it's in season.
Egg - Most recipes are developed using large eggs and this recipe is no exception!
Yogurt - Whole fat plain yogurt gives the most richness, but low-fat works, too. You could also use vanilla yogurt if you want a little vanilla flavor.
Milk - Whole milk or 2% is fine.
Vegetable oil - Substitute avocado or coconut oil.
Brown sugar - You can use light or dark brown sugar.
Granulated sugar
Baking powder - You'll need a lot of baking powder for this bread - check the expiration date to make sure it's fresh.
Salt - I use fine sea salt in all of my recipes!
Gluten free flour - My homemade gluten free flour blend works perfectly in this recipe! Or, try oat flour.

A slice of gluten free rhubarb bread on a flowered plate.

How to Make Gluten Free Rhubarb Bread

See the photos below for how to very quickly throw the batter for this bread together - the detailed instructions are in the recipe card!

The wet ingredients and sugars are added to a bowl. — mix wet ingredients

The wet ingredients are mixed. — mix wet ingredients

Prep: Lightly grease a standard 9×5 loaf pan and line with parchment.
Whisk: Whisk together the egg, yogurt, milk, oil, brown sugar, and granulated sugar.

The batter is mixed together. — add flour

Rhubarb is folded into the batter. — add flour

Add flour: Whisk in the baking powder and salt, then fold in the flour.
Add rhubarb: Gently fold in the rhubarb.

The batter for rhubarb bread in a loaf pan. — rest batter

Gluten free rhubarb bread cools in the pan. — rest batter

Assemble: Pour the batter into the prepared pan and preheat the oven to 350℉.
Bake: Place in the oven and bake for about 60 minutes.
Cool: Place the bread on a rack and let cool.

A cup of coffee, two slices of rhubarb bread, and the loaf on a cutting board.

A Few Tips and Substitution Options

A quick bread is a forgiving recipe, and is much less fussy than a regular cake, one of the reasons I love these types of sweet bread! See a few of my best practices below while you bake this rhubarb bread, along with substitution suggestions if needed.

What about that pan? I used a metal baking pan, which is typically recommended when baking quick bread loaves. If you use a glass loaf pan, reduce the oven temperature to 325℉.
Spices - You can add a few warming spices like cinnamon or ginger - about ½-1 teaspoon of ground spice.
Add sugar - Sometimes I'll sprinkle the top of this loaf with crunchy sugar or granulated sugar for a little added sweetness.
Nuts - Stir in about 1 cup of chopped walnuts for a little crunch.
Strawberries - Make this into a strawberry rhubarb bread by folding in 1 cup of hulled, chopped strawberries along with the rhubarb.
A little honey - I love pairing honey with rhubarb. You can substitute the granulated sugar for honey for a little hint of natural floral sweetness in the bread.
Flour substitute - If you wish, use your favorite gluten free flour blend for my homemade blend (use 280 grams of flour). Or, try 2 ½ cups (280 grams) of oat flour for the blend.
Hydrate! Don't forget to let the batter rest at least while the oven heats or for up to 30 minutes. This helps the gluten free flour to hydrate, resulting in a more velvety finished crumb.

A cup of coffee and a slice of rhubarb bread on a plate.

Serving Suggestions

I love a piece of rhubarb bread smeared with a little softened butter. You could also spread a little softened cream cheese over slices, or a drizzle of honey wouldn't go amiss. Of course, this bread is also delicious plain! Just add a cup of coffee or tea and your morning will be made.

How to Store

Keep the bread on the counter in a plastic bag or tightly wrapped in foil for up to 3 days. Or, store it in the fridge for up to 5 days. And, you can freeze rhubarb bread, tightly wrapped, for up to 3 months. Thaw the bread in the fridge before serving.

Gluten Free Rhubarb Bread