Gluten Free Rhubarb Bread

One bowl recipes, how do I love thee? Let me say: very, very much! This gluten free rhubarb bread 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 homemade gluten free flour blend works like a charm here, or you could try all oat flour. A bit of yogurt adds moisture, and the crumb is soft and tender but not at all crumbly. (Then make gluten free strawberry rhubarb bread or gluten free rhubarb muffins.) One for the books!

Why I Love This Sweet Bread

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 on the counter and fridge, and it can also 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.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• 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, but you can use any 1:1 gluten-free flour blend.

Add-In Ideas

• 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.
• Spices - A teaspoon of ground cinnamon or ginger adds warmth.

Tips & Substitution Suggestions

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.
• 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.

Serving Options

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.

Proper Storage

• Counter - Rhubarb bread will keep, in an airtight bag or airtight container, on the counter for up to 2 days.
• Fridge - Or, store it in the fridge for up to 5 days.
• Freezer - Tightly wrap the whole loaf or individual slices in plastic and foil and store them in the freezer for up to 3 months. Thaw the bread in the fridge before serving.