Grab all the rhubarb while you can this season and bake this tart and subtly sweet rhubarb bread. Studded with walnuts, this hearty oat based quick bread is a wonderful way to celebrate spring.
I always describe this site to those who ask as “wholesome, healthy recipes with a seasonal spin”. It’s my one line elevator pitch if you will for the blog.
This rhubarb bread is probably one of the best examples of exactly that definition. Rhubarb stalks have finally made their appearance at the farmer’s market here. Last week, I took full advantage of that grabbing more than I know what to do with if we’re being honest.
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The even better news is, this rhubarb bread resulted from that overzealous market buy and that is a mighty fine and delicious thing.
If you’ve never tasted rhubarb before, I’m going to beg you to change that this season. If you like tart fruits like cranberries and citrus, chances are you’ll be into rhubarb. It’s tart and tangy, although it sweetens as it cooks and really shines as one of the best parts of spring.
Sure, there’s asparagus, ramps and other fun produce like garlic scapes but if I had to pick one item to be most psyched about this season every year, it’s hands down rhubarb.
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This quick bread is oat flour based making it naturally gluten free. Oat flour is great because not only is it easy to make on your own (just blend oats until they become a flour), but it’s also a 1:1 substitution for regular all-purpose flour.
Pour the wet ingredients into the dry and stir until just combined taking care to not over mix the batter in doing so.
Bake the bread at 350°F for 45-50 minutes. A toothpick inserted in the center of the bread should come out clean and the top of the bread should be lightly browned.
Gluten Free Rhubarb Loaf
Remove from the oven and let rest for 10 minutes before removing the bread from the tin using the parchment paper sides and transferring to a cooling rack to cool completely before slicing.
The best way to cut the rhubarb for the bread is to finely chop or dice it. This will depend on the size of your stalks but most are somewhat thick in nature. Trim both ends of the stalk then slice the stalk in half lengthwise for regular sized rhubarb or in quarters for thicker rhubarb, then chop.
To do that, cut the rhubarb stem to a width just slightly less than that of the loaf pan. Slice the stem lengthwise in quarters to get thin strips and lay them on top of the bread batter in the tin. Gently press down into the batter so they bake into it rather than sit on top.
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Quick breads like this tart cherry tea bread and roasted strawberry coconut bread are simple baking wonders. They feature one seasonal ingredient and highlight it in a delicious baked loaf. This rhubarb bread is no different.
At the first spotting of rhubarb, you’ll want to grab a bunch and get baking. This loaf lets the rhubarb shine with tender bites of the tart fruit perfectly balanced with just enough subtle sweetness and crunch. The crumb is soft, moist and somewhat loose.
Don’t expect a sweet quick bread like gingerbread banana bread, this bake is all about showcasing the natural rhubarb flavor and it would be a disservice to the vegetable (yes, it’s a vegetable not a fruit) to load up the bread with sweetener.
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In most parts of the Northern hemisphere, field grown rhubarb is available at markets starting in April and extending through June. The season can be extended for greenhouse grown rhubarb but its unlikely to find it much past the middle of the summer.
Although most consider it a fruit, rhubarb is actually a vegetable. That said, it’s mostly treated like fruit when used culinarily and baked into desserts or breads. This rhubarb syrup is phenomenal for mixing into drinks.
Be eaten raw but it’s even more tart, sour and acidic than when cooked. In its raw state its also very fibrous and stringy. Make sure to only eat the stems and not the toxic leaves if you do choose to eat raw rhubarb. Some people like to dip the raw stems in sugar and munch on them.
Rhubarb Bread Recipe: How To Make It
For peach season later in the summer, try this maple peach bread. During the fall, this pear granola bread is a favorite. When the zucchini inundation happens in a few months, chocolate zucchini bread or cheesy zucchini bread for a savory twist are both great.
Also give this homemade oat bread a try for a hearty little loaf that’s easy to throw together and perfect with a soft pat of butter.
This rhubarb quick bread is made with hearty oat flour and features crunchy walnuts throughout. The tender, moist crumb with pockets of tart fruit is a delicious way to enjoy spring produce.
The Best Rhubarb Bread Recipe, Quick And Easy Bread
*Oat flour is a 1:1 substitution for all-purpose flour and can be made by blending/processing oats until a flour-like consistency results. There's no need to buy pre-made oat flour. The sweet rice flour in this recipe helps lessen the gummy texture that can sometimes result from using oat flour.
Serving: 1 SERVING Calories: 247 kcal Carbohydrates: 30 g Protein: 7 g Fat: 11 g Saturated Fat: 4 g Polyunsaturated Fat: 6 g Cholesterol: 19 mg Sodium: 318 mg Fiber: 3 g Sugar: 4 g
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.How To Make Healthy Rhubarb Quick Bread (GF/V) 4 comments This post may include affiliate links. Read full Privacy Policy. All recipes are GF, vegan & free of top allergens.
Gluten Free Rhubarb Zucchini Bread
Fresh rhubarb is perfect for baking treats like this Healthy Rhubarb Quick Bread. Read the instructions to help you bake the bread with steam. This simple step helps create the best texture for this gluten-free and vegan recipe. Weighing your ingredients is recommended for precision. For an extra special treat, prepare homemade rhubarb strawberry jam to serve with a slice—it’s incredible!
This gluten-free quick bread recipe without eggs, dairy or nuts is easy to make. The list of ingredients does not include oats, oil or refined sugar. A slice makes a great breakfast, snack or dessert.
From start to finish, this recipe takes no more than 70 minutes. Most of it is baking time. It takes about 55 minutes to bake.
Healthy Rhubarb Banana Bread
The recipe steps are simple: combine and mix ingredients, transfer the batter to a parchment-lined baking pan, sprinkle topping and decorate with rhubarb pieces and place the bread pan (or cake pan) into a larger preheated baking vessel such as a Dutch oven (or roasting pan), add a few ice cubes (or water) and cover to bake with steam at 350°F.
Fresh tart rhubarb is not for everyone, but I love it! It’s an excellent ingredient to make jam, muffins and quick loaves of bread. It’s an easy plant to maintain as it doesn’t need much attention or water.
Plus, rhubarb is nutrient and fibre-rich and has antioxidant and anti-inflammatory properties. It’s good for digestive and heart health and even low on the glycemic index.
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If local and seasonal, the rhubarb will most likely be perfectly ripe if buying it at the grocery store. The availability is usually only 2 to 3 weeks, from the end of May to early June.
If growing rhubarb for the first time, it might take your plant a few years to produce rhubarb. The gorgeous established plant emerges from the ground when the snow melts, or spring weather warms up.
Within 6 to 8 weeks, you can cut the larger stems to consume. Don’t cut them if they are still tiny and green. Wait until they reach 12-18 inches long and display beautiful red shades. The leaves are not edible.
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Fresh-cut garden rhubarb will last a couple of weeks stored in the refrigerator. It’s very similar to celery in how you keep and prepare it for recipes. I would leave the thin skin on until ready to use it. It will protect the rhubarb.
Rhubarb does not need to be peeled to make bread or jam. Only remove the damaged parts or peel a thin layer if you prefer.
Strawberry Rhubarb Jam is a must-try breakfast recipe or side to serve with the Healthy Rhubarb Quick Bread, on toast, pancakes, crêpes, porridge or even a breakfast bowl of yogurt and fresh granola.
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You could add fresh rhubarb to a yeasted loaf or gluten-free sourdough bread recipe such as the 7-Inch Sourdough Boule. Add cinnamon and a touch of maple or coconut sugar for an extra special loaf.
Fresh rhubarb is perfect for baking this Healthy Rhubarb Quick Bread recipe, but frozen rhubarb will also work. The ingredients do not contain gluten/wheat, eggs, dairy, nuts, oats or oil. The trick to creating such a wonderfully soft and light texture is baking with
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