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!
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 homemade 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. (Then make gluten free strawberry rhubarb bread). One for the books!
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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.
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.
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!
- 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.
- Add flour: Whisk in the baking powder and salt, then fold in the flour.
- Add rhubarb: Gently fold in the rhubarb.
- 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 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.
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.
More Rhubarb Recipes
- Gluten Free Strawberry Rhubarb Bars
- Gluten Free Rhubarb Muffins
- Gluten Free Rhubarb Upside Down Cake
Gluten Free Rhubarb Bread
Ingredients
- 2 cups diced fresh rhubarb
- 1 large egg
- ½ cup plain yogurt
- ½ cup milk, whole milk or 2% is fine
- ½ cup vegetable oil
- 1 cup brown sugar, use light or dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 2 ½ cups gluten free flour blend (280 grams)
Instructions
- Lightly grease a standard 9×5 loaf pan and line it with a sling of parchment paper.
- In a large bowl whisk together the egg, yogurt, milk, oil, brown sugar, and granulated sugar until well combined and smooth. Whisk in the baking powder and salt, then fold in the flour. Gently fold in the rhubarb. Pour the batter into the prepared pan, smoothing the top if needed.
- Preheat the oven to 350℉ and let the batter rest while it heats or up to 30 minutes.
- Bake for about 60 minutes, or a toothpick inserted in the center comes out just with a few moist crumbs and the top is firm when lightly touched and lightly brown.
- Remove the bread from the oven and let cool for 20 minutes in the pan, then gently placed it on a wire rack to cool completely. Let the bread cool for at least 30 minutes so that the crumb firms and sets.
Notes
- I used a metal baking pan, which is typically recommended when baking breads. If you use a glass loaf pan, reduce the oven temperature to 325℉.
- You can add a few warming spices like cinnamon or ginger - about ½-1 teaspoon of ground spice.
- Sprinkle the top with sugar - sometimes I'll sprinkle the top of this loaf with crunchy sugar or simply granulated sugar for a little added sweetness.
- Storage: Keep the bread on the counter in a plastic bag or tightly wrapped in foil for up to 3 days. 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.
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