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Rhubarb Crumb Bread

slices of Rhubarb Crumb Bread on a white plate

Confession time. Until just a few days ago, I had never baked with rhubarb. Honestly, my encounters with it had been few and far between. But, when you’re handed a bunch of rhubarb, you bake with it. Right?

I wanted a trustworthy recipe, as I didn’t feel comfortable coming up with my own on my maiden rhubarb voyage. I consulted a favorite cookbook and found a recipe for a quick bread that seemed like just the thing. That book was The Sweeter Side of Amy’s Bread, a long-standing member of my cookbook collection.

Rhubarb Crumb Bread | Bake or Break

The recipe appealed to me because of its simplicity and flavors. I figured I had a good chance of liking a rhubarb recipe if I liked everything else that went into it. So, I got busy washing and trimming and drying the rhubarb. Not having any experience with prepping it, I think it took me longer than it should have. Some of you may be rhubarb masters and fly through that part quickly.

The result of my labors was a delicious, spice-laden, hearty, big bread. And, I do mean big. As you can likely tell from these photos, the bread just about baked out of my loaf pan. You’ll have plenty to share.

It’s an ideal choice for breakfast, brunch, or whenever the mood strikes. Serve it warm with a little butter or maybe even cream cheese spread right on a slice.

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Rhubarb Crumb Bread

Yield 1 standard 9" x 5" loaf
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes

Tangy rhubarb makes an unexpected addition to this moist, crumb-topped bread!

slices of Rhubarb Crumb Bread on a white plate


For the crumb topping:

  • 1/4 cup (25g) old-fashioned rolled oats
  • 1/4 cup (40g) firmly packed light brown sugar
  • 3 tablespoons (22g) all-purpose flour
  • 1/4 teaspoon kosher salt*
  • 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes

For the bread:

  • 3 large eggs
  • 10 tablespoons (141g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 1/2 cup (118ml) buttermilk
  • 1 & 1/2 teaspoons vanilla extract
  • 3/4 cup (75g) old-fashioned rolled oats
  • 2 cups + 2 tablespoons (240g + 15g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt*
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 & 1/2 to 1 & 3/4 cups chopped (1/2-inch pieces) rhubarb (about 10 ounces)
  • 1/3 cup chopped almonds


To make the crumb topping:

  1. Combine the oats, brown sugar, flour, and salt. Add the cold butter.
  2. Working quickly, mix with your hands or a pastry blender until the mixture forms crumbs the size of peas.
  3. Place the mixture in refrigerator while you make the bread.

To make the bread:

  1. Preheat oven to 350°F. Generously grease a 9" x 5" loaf pan.
  2. Place the eggs in a medium bowl and beat lightly. Add the cooled butter, sugar, buttermilk, and vanilla. Mix until combined. Stir in the oats and allow to soak for a few minutes.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gently fold in the oat mixture until almost combined. Add the rhubarb and almonds, and mix just until combined.
  4. Transfer the batter to the prepared pan. Sprinkle the crumb topping over the top of the batter.
  5. Bake 55-65 minutes, or until the top of the bread is golden brown and a pick inserted into the center comes out clean.
  6. Cool the bread in the pan on a wire rack for 15 minutes. Then, remove the bread from the pan and cool completely on a wire rack.
  7. Place any leftover bread in an airtight container or wrap it in plastic wrap. Store in the refrigerator.


*You can use table salt instead of kosher salt. I would suggest decreasing the salt by a quarter or a half, depending on your taste preferences. 

Recipe adapted from The Sweeter Side of Amy's Bread.

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    11 Comments on “Rhubarb Crumb Bread”

  1. I only started baking with rhubarb last year, and I fell hard. I just love love the stuff. I’ll bet it’s just amazing in this bread with that delicious sounding oat-y topping. I would love some of this!

  2. I love baking with rhubarb. In fact, every summer I search for someone who has too much of it and needs me to take some off of his/her hands. This sounds like a delicious and quick way to make use of it – that crumb topping is calling to me!

  3. Never actually used rhubarb before.. Its not easily found in miami.. Cant wait to get our hands on it though.

  4. That is one beautiful looking loaf of bread!

  5. I remember the first time I baked with rhubarb. I loved the tartness, even if it is extremely tart. I’m so excited to try this bread! Also, I did stop at Amy’s Bread when I was there…last year? Two years ago? Can’t beat fresh bread! Her book has been on my list for quite some time. Pick me!

  6. Rhubarb is actually one of my favorite things to bake with. It has such a unique, tangy flavor that really enhances baked goods. This bread looks incredible. Yay for crumb topping!

  7. I can’t believe you’ve never baked with rhubarb before! Well this sounds like it was a great first recipe…full of so much flavor there’s no way you couldn’t like it!

  8. I love rhubarb… especially with strawberries, will be making this soon

  9. I loved the tartness, even if it is extremely tart.

  10. Would love to try this, as I’m a rhubarb-a-holic…can’t get enough of it! However, not sure what this recipe would do at 5280 ft elevation.. Anyone have any suggestions?

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