Moist Rhubarb Quick Bread

This moist rhubarb quick bread blends the tangy zing of rhubarb with a warm, comforting cinnamon-sugar topping in a simple one-bowl loaf. You’ll get a tender, cake-like texture with bursts of soft rhubarb throughout and a crunchy, sweet cinnamon crust that’s just perfect for breakfast, afternoon tea, or an easy dessert. The recipe is super straightforward, uses ingredients you likely already have on hand, and works great with either fresh or frozen rhubarb.

What Makes It Special

Quick and easy: just one bowl and very little hands-on time.
Fresh seasonal flavor: rhubarb adds a bright tartness that beautifully balances the sweet, tender crumb.
Warm and inviting: cinnamon-sugar creates a lovely crust and fills your kitchen with a cozy aroma.
Super flexible: great for breakfast, a snack, dessert, and it freezes wonderfully for baking ahead.

This rhubarb quick bread is one you’ll want to make again and again. It hits the perfect balance between tart rhubarb and a sweet, crisp cinnamon-sugar topping. Plus, it bakes up with a soft, tender crumb that almost tastes like cake, and it fills your kitchen with the kind of warm, homey smell that makes you smile.

Easy and fuss-free: All you need is one bowl, common pantry ingredients, and a bit of your time to whip this up — ideal for those busy mornings or last-minute baking plans.
Seasonal and adaptable: Whether you have fresh or frozen rhubarb, this recipe handles either perfectly. You can even swap in plant-based milks or flax eggs depending on what you have, so no worries if your pantry isn’t fully stocked.
Tantalizing mix of textures and flavors: Soft rhubarb bites contrasting with a tender crumb and a crunchy cinnamon-sugar crust — every mouthful is a cozy mix of tart, sweet, and spicy.
Perfect for any occasion: Eat it for breakfast, snack, afternoon tea, or dessert. The loaf slices neatly too, making sharing easy (expect about 8 slices).
Make ahead and freeze: You can bake it in advance and freeze either the whole loaf or slices for a quick, delicious treat anytime.
Keeps it simple and forgiving: The method is straightforward and tolerant of small changes, making it great even if you’re new to quick breads.

In short, if you want an easy, flexible loaf that shows off fresh, seasonal rhubarb with a cozy cinnamon finish, this recipe is going to be your new favorite.

Ingredients You’ll Need

1⅓ cups sugar, divided (1 cup + ⅓ cup)
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup milk (dairy or plant-based)
⅓ cup vegetable oil
1 cup fresh or thawed rhubarb, chopped into ½-inch pieces

How to Make the Loaf

Preheat oven to 350°F (175°C); grease a 9×5-inch loaf pan and optionally line with parchment.
Mix 1/3 cup sugar with 2 teaspoons ground cinnamon in a small bowl and set aside.
Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup sugar in a large bowl.
Whisk 1 egg, 1 cup milk, and 1/3 cup vegetable oil in a separate bowl until smooth.
Pour the wet mixture into the dry ingredients and stir gently just until combined (do not overmix).
Chop rhubarb into 1/2-inch pieces; if using frozen or very juicy rhubarb, thaw and pat dry with paper towels.
Fold the chopped rhubarb into the batter gently.
Pour half the batter into the prepared loaf pan and sprinkle half the cinnamon-sugar mixture over it.
Add the remaining batter on top, sprinkle with the rest of the cinnamon-sugar, and gently swirl with a knife if desired.
Bake about 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs; if the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely; chill briefly in the refrigerator before slicing for neater slices.

Pro Tips for Best Results

If your rhubarb is very juicy, especially if it’s been frozen and thawed, pat it dry with a paper towel first. This helps keep your bread from getting soggy.
Avoid overmixing your batter — stir just until combined to keep the crumb nice and tender.
Lining your loaf pan with parchment paper makes taking the bread out effortless and results in cleaner slices.
If the top starts browning too fast, tent some foil over it loosely for the last 10–15 minutes of baking to protect the crust.
Be patient and let the loaf cool fully (and chill briefly if you can) before slicing — this helps the texture set nicely and keeps your slices intact.

Mix-Ins and Substitutions

For a crunchy twist, stir in ½ cup chopped walnuts or pecans.
If you want something sweeter, add ½ cup white chocolate chips — they pair beautifully with the tart rhubarb.
Add zest from one orange or a teaspoon of vanilla extract to brighten and warm up the flavor.
To make it gluten-free, swap the flour for a 1:1 gluten-free blend that includes xanthan gum. The texture might be slightly different, but still delicious.
Go vegan by replacing the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes), and use your favorite plant-based milk.
Want to make muffins or mini loaves instead? Just reduce the baking time — muffins take about 18–22 minutes, mini loaves 30–40 minutes. Test doneness with a toothpick.

Storing and Freezing Tips

Store your cooled loaf wrapped tightly in plastic wrap or inside an airtight container at room temperature. It’ll stay fresh for 2–3 days this way. If you want it to last longer, refrigerate it for up to 5 days — though the crumb might get a bit firmer.

For freezing, let the bread cool completely. Then wrap the whole loaf or slices well in plastic wrap plus aluminum foil, or pop them in a freezer-safe bag. It keeps in the freezer for up to 3 months. When you’re ready to enjoy, thaw slices at room temp or warm them in your toaster or microwave for a quick treat. To refresh a whole loaf, thaw and then warm it in a 300°F (150°C) oven for 10–15 minutes.

Frequently Asked Questions

Can I use frozen rhubarb? Absolutely! Just thaw it first and be sure to drain or pat it dry well before folding it into the batter to avoid extra moisture.
Can I substitute the egg? Yes! Use a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes) or ¼ cup applesauce. The texture may be a bit different but still tasty.
Will plant-based milk work? Definitely. Almond, oat, soy, or any other plant milk can be swapped cup-for-cup.
How do I know when the loaf is done? Insert a toothpick in the center. It should come out with a few moist crumbs but no wet batter. The top will be golden and springy to the touch.
How can I prevent a soggy loaf? Make sure to pat your rhubarb dry, avoid overmixing the batter, bake fully, and let the bread cool and chill a bit before slicing — all of this helps set the crumb perfectly.
Can I freeze the bread? Yes! Wrap it well, either whole or sliced, and freeze up to 3 months.
How many servings and calories? This recipe makes about 8 slices. Each slice is roughly 230 calories (give or take depending on your ingredients).