Rhubarb oatmeal bread

A light and crumbly oatmeal quick bread full of rhubarb chunks is lovely for breakfast, brunches, or a mid-morning snack with coffee or tea.

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Rhubarb season will be winding down in our region soon, but it's not too late to enjoy it! This quick bread has just a hint of spice which combines nicely with all the tangy rhubarb. 

This recipe is a spin-off of my blueberry oatmeal muffins, but this time baked into loaf form (to allow the rhubarb a bit more time to break down). It is loaded with rhubarb, and it's crumbly, moist, and best eaten within a couple of days of baking (which is never an issue in our house). 

Rhubarb is a delicious tart and sour seasonal vegetable. Rhubarb plants were always abundant where I grew up. Almost everyone had a large rhubarb plant growing in their yards, so we ate it frequently during its season in early summer.

When you grow rhubarb or get it right from the plant, always remember that only the stalks are edible. Be sure to cut off and discard all of the leaves which are toxic for humans to eat.

This quick bread is pretty easy to make. It's a nice bread to have with a breakfast of scrambled eggs. Pack it up in lunchboxes or have it for a mid-morning or afternoon snack with hot tea or coffee. 

If you prefer, you can bake this bread as muffins. Grease or line a muffin baking tin with liners and cut the baking time to about 17-20 minutes (when an inserted toothpick comes out clean). Let cool fully before serving.

Check out this round-up of rhubarb recipes: Beyond Strawberry Rhubarb Pie: A Round-up of 25 Rhubarb Recipes.

Yield: 1 loaf

Author: Amy (Savory Moments)

Rhubarb Oatmeal Bread

A light and crumbly oatmeal bread full of rhubarb chunks is lovely for breakfast, brunches, or a mid-morning snack with coffee or tea.

Ingredients

• 1 cup old-fashioned oats, plus more for garnish
• 1 cup buttermilk (see notes)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/4 cup olive oil, plus more for greasing
• 1-1/4 cups rhubarb, cut into about 1/4" pieces

Instructions

1. Lightly grease a 9"x5" loaf pan. Preheat the oven to 350 degrees.
2. In a medium bowl or glass measuring cup, stir together the oats and buttermilk and set aside.
3. In a large bowl, whisk together the flour through sugar.
4. Stir the vanilla, egg, and oil into the oat mixture until well-combined. The stir the mixture into the dry ingredients until just combined. Fold in the rhubarb.
5. Pour the batter into the loaf pan and spread it evenly. Sprinkle the top with more oats. Bake for about 55-65 minutes, until the sides and top are golden and an inserted toothpick comes out clean.
6. Let cool in the pan for about 30 minutes and then remove and finish cooling before slicing. Bread will be crumbly.
7. Store in an airtight container for 1-2 days, but the bread is best eaten the day it is made as it is very moist.

Notes

If you don't have buttermilk, simply put one tablespoon of lemon juice in the one cup measuring cup, then fill with milk and let sit for about 5 minutes.

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I hope you give this rhubarb oatmeal bread a try! Let me know in the comments below.

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This post was originally published in 2018 and has been updated in 2022 with a recipe card, new text, and more to improve reader experience. 

Check out these other rhubarb recipes:

Rhubarb Applesauce (no sugar added)

 

Chocolate Chip Rhubarb Brownies

 

Rhubarb Oatmeal Bars  

Old-fashioned Rhubarb Crumble

 

Rhubarb Sour Cream Bread