Description
This Rhubarb Bread with Vanilla Glaze is a moist, tender quick bread packed with fresh rhubarb and topped with a sweet homemade vanilla glaze. Perfect for breakfast, brunch, dessert, or an afternoon snack, this easy rhubarb bread recipe delivers the perfect balance of sweet and tart flavors. If you’re looking for a delicious way to use fresh rhubarb, this bakery-style loaf is a must-bake for spring and summer!
Ingredients
For the Rhubarb Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1½ cups fresh rhubarb, diced
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking soda
- Salt
- Cinnamon
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl beat butter and sugar until light and fluffy.
This usually takes about 3 minutes.
Step 4: Add Eggs and Vanilla
Beat in eggs one at a time.
Add vanilla extract and mix well.
Step 5: Add Buttermilk
Slowly stir in buttermilk until combined.
Step 6: Combine Ingredients
Gradually add dry ingredients to wet ingredients.
Mix just until combined.
Do not overmix.
Step 7: Fold in Rhubarb
Gently fold diced rhubarb into the batter.
Distribute evenly throughout.
Step 8: Transfer to Pan
Pour batter into prepared loaf pan.
Smooth the top with a spatula.
Step 9: Bake
Bake for 55–60 minutes.
A toothpick inserted into the center should come out clean.
Step 10: Cool
Allow the bread to cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely.
Step 11: Prepare Vanilla Glaze
Whisk together:
- Powdered sugar
- Milk
- Vanilla extract
until smooth.
Drizzle over cooled bread.
Allow glaze to set before slicing.
Notes
Dice the rhubarb into small, even pieces so it distributes evenly throughout the bread.
Let the bread cool completely before adding the vanilla glaze to prevent it from melting off.
Store the glazed bread in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice per servings
- Calories: 290 calories
