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One-Bowl Rustic Rhubarb Bread Recipe with Cinnamon-Walnut Crumble

One-Bowl Rustic Rhubarb Bread

A tender rhubarb quick bread made with buttermilk, brown sugar, oil, and vanilla, finished with an optional cinnamon-walnut crumble topping. This easy loaf produces about 10 slices.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Rhubarb Bread
  • 2 cups (240 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 1/2 cups (300 g) Packed light brown sugar
  • 1 Large egg, room temperature
  • 1 cup (240 ml) Buttermilk
  • 1/2 cup (120 ml) Neutral vegetable oil
  • 1 teaspoon Vanilla extract
  • 2 cups (about 225–250 g) Fresh rhubarb, finely chopped
Optional Cinnamon-Walnut Topping
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup Chopped walnuts or pecans
  • 1 tablespoon Softened butter
  • 1 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper if desired.
  2. In one large bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. Add the brown sugar, room-temperature egg, buttermilk, vegetable oil, and vanilla. Stir only until the dry ingredients are moistened; do not overmix.
  4. Fold in the finely chopped rhubarb. If using frozen rhubarb, thaw it first and drain away excess liquid.
  5. Scrape the batter into the prepared loaf pan and smooth the surface gently.
  6. For the topping, mix the granulated sugar, chopped nuts, softened butter, and cinnamon until crumbly. Sprinkle the mixture evenly over the batter.
  7. Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean or with only a few moist crumbs.
  8. Cool the loaf in the pan for about 10–15 minutes, then transfer it to a wire rack. Cool completely before slicing.

Notes

Do not overmix the batter, since excess stirring can make the loaf tough. Fresh rhubarb gives the sharpest flavor. Let the bread cool fully before cutting because the rhubarb releases moisture as the loaf cools. Store covered at room temperature for a short period or refrigerate for longer storage.