This old fashioned Gluten Free Rhubarb Bread recipe is so moist! It's made with sour cream and baked with a cinnamon streusel layer.
My recipe for Rhubarb Bread was first published on Sunday Supper Movement where I am a contributor.
This Sour Cream Rhubarb Bread may just have converted me from being on the fence about rhubarb to a rhubarb lover.
I have to be honest...I've never been particularly excited about rhubarb. It's one of those foods that's kind of polarizing - People tend to either love it or hate it.
I was always in the 'hate it' group until recently I decided to venture out of my comfort zone and add it to some bread.
This recipe just may have converted me.
You can find a rhubarb patch on the edge of every garden in Minnesota. They're ubiquitous in this state come late spring/early summer.
You never really know where the rhubarb patch came from or who originally planted it but if you garden in the state of Minnesota chances are you tend a patch of rhubarb.
This usually means that rhubarb desserts start showing up at potlucks and gatherings. In the past I would have avoided them but now? I may just give them a try!
What Is Rhubarb?
What is rhubarb, anyway? Rhubarb is a perennial vegetable that consists of long stalks that are green and red or pink in color and and bushy dark green leaves.
The stalks are the only edible part of the plant - The leaves are poisonous as they contain oxalic acid so it is important that you do NOT eat that part!
The stalks may be used fresh or purchased frozen when out of season. Being that the cold rainy weather just doesn't want to end this year and garden are basically still dormant I went with frozen to make this rhubarb bread.
Can I Use Frozen Rhubarb?
Yes, the good thing is frozen works just as well as fresh.
- To make this recipe simply thaw and drain 2 cups of frozen rhubarb.
- Once it's completely thawed cut it into small slices. Rhubarb is VERY tart so I recommend keeping the slices very small. But if you love that tart flavor you can cut them any size you like!
How To Make Gluten Free Rhubarb Bread
Even though it's technically a vegetable rhubarb is usually treated like a fruit when it comes to cooking. You'll find it in all kinds of desserts and baked goods like muffins.
Y'all know how much I like my semi-sweet baked goodies so I thought a quick bread would be a great route to go.
This rhubarb starts with two mixing bowls - One for the wet ingredients and another for the dry.
- In a large mixing bowl combine ½ cup (1 stick) of softened unsalted butter and 1 cup of sugar. Cream the butter and sugar together for a minute using a hand mixer or stand mixer until light and creamy.
- Add 2 large eggs and ½ cup of sour cream OR plain Greek yogurt to the bowl. Mix for another 30 seconds (the mixture will look a little curdled at this point).
- In a second mixing bowl combine 2 cups of a gluten free flour blend - I love Bob's Red Mill 1 to 1 Flour (use regular AP flour if not GF), 1 tsp. baking powder, 1 tsp. baking soda, and a pinch of salt. Mix together with a fork until combined.
- The next step is to add the dry ingredients to the wet a bit at a time.
- Stir the ingredients together each time you add more of the dry. Continue until all of the dry ingredients have been added to the wet and stir until completely combined.
- Add the thawed rhubarb slices to the bowl and fold into the batter using a spatula.
Love semi-sweet bready recipes for breakfast? Don't miss these!
- Old Fashioned Fluffy Pancakes
- Banana Pancakes
- Pumpkin Waffles
- Jumbo Banana Muffins
- Cast Iron Skillet Cardamom French Toast
How To Make Streusel Filling
Now for the good stuff - The streusel topping. Well, it's not actually a 'topping' as the streusel is folded into the bread as opposed to sprinkled on top the concept is the same.
Streusel is a crumbly mixture of butter, flour, sugar, and spices and basically makes anything you add it to completely addicting. I love the texture of it in this rhubarb bread!
- To make the streusel simply melt 2 Tbsp. of butter in a small bowl.
- Add 4 Tbsp. brown sugar, 3 Tbsp. gluten free flour (use regular AP flour if not GF), 1 tsp. cinnamon, and a generous pinch of salt to the butter. Stir with a fork until combined.
- Zest 1 lemon using a microplane or small grater. Add the lemon zest to the streusel and mix together until combined.
Cinnamon and lemon zest might seem like a weird flavor combo but it WORKS - Trust me. I wouldn't skip this step.
Love streusel? Don't miss these recipes!
- Pumpkin Coffee Cake with Streusel
- Old Fashioned Blueberry Buckle
- Cast Iron Apple Crisp
- Gluten Free Apple Crisp
Add The Cinnamon Streusel Layer To The Rhubarb Bread
It's time to add the streusel layer and bake the Gluten Free Rhubarb Bread - I was concerned that the struesel might burn when baking so I thought it best to add it to the middle.
- Butter and flour a bread pan before adding the batter to prevent it from sticking (use the GF flour for this if you are GF and regular AP flour if not).
- Pour half of the batter into the pan, smooth with a spatula, and pour the streusel on top of it. The streusel layer may seem a little thick and it is - Because it's delicious.
- Pour the remainder of the batter on top of the streusel and smooth with the spatula.
How Long Does Rhubarb Bread Take To Bake?
Place the bread pan into an oven that has been heated to 350 degrees and bake for 65-70 minutes. Cooking times may vary.
You can check if the bread is done by poking the center with a toothpick. The bread is finished when the toothpick comes out clean.
Remove the pan from the oven and allow to cool before serving.
Love quick breads? Don't miss this Coffee Infused Banana Bread and Roasted Banana Bread!
This Old Fashioned Rhubarb Bread makes a great dessert, breakfast, brunch item, or snack. I love it with some butter and, of course, a cup of coffee (I am a coffee-holic with no shame).
The sour cream or Greek yogurt makes this bread SO moist. The rhubarb has tang, the brown sugar gives it sweetness and crunch, and the cinnamon evens it out.
I used to turn my nose up at rhubarb but this may have converted me.
How Long Does It Last?
This Gluten Free Rhubarb Bread should last 3-4 days stored on the counter at room temperature or in the fridge stored in an airtight container.
It's always best to store quick breads wrapped in a towel or in a bread container to keep them moist.
To keep rhubarb bread fresh, simply place it in an airtight container and it should stay moist for a few days. You can also wrap it in plastic wrap or foil.
Can You Freeze Rhubarb Bread?
Yes! Quick breads like this one can be frozen.
How To Freeze:
Rhubarb bread can be stored in the freezer - Wrap the cooled bread tightly in plastic wrap and then place in a freezer plastic bag up to 3 months. I’d be surprised if this bread sticks around long, though—It’s pretty tasty!
How To Thaw:
Simply transfer the bread to the fridge 24 hours before serving. Alternately, you can allow the bread to thaw at room temperature.
If you like this Rhubarb Bread you'll love this Rhubarb Cake and Cinnamon Streusel Rhubarb Muffins!
Love old fashioned desserts? Check out these recipes!
- Apple Pie
- Apple Galette
- Scandinavian Almond Cake
- Pumpkin Bread Pudding
- Old Fashioned Sugar Cookies
- Cinnamon Sugar Buttermilk Apple Cake
- Maple Pumpkin Scones
Looking For More Rhubarb Recipes? Don't Miss These!
Classic Rhubarb Crisp
Rhubarb Banana Muffins
Gluten Free Rhubarb Bread with Streusel
- ½ cup unsalted butter 1 stick
- 1 cup sugar
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 2 cups gluten free flour blend
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch salt
- 2 cups rhubarb fresh or frozen
For The Streusel:
- 2 Tbsp. melted butter
- 4 Tbsp. brown sugar
- 3 Tbsp. gluten free flour blend
- 1 tsp. cinnamon
- generous pinch salt
- 1 lemon zest only
- Heat oven to 350 degrees.
- Grease and flour bread pan.
- Thaw and drain 2 cups of frozen rhubarb. Once the rhubarb has thawed cut into small chunks.
- In a large mixing bowl combine ½ cup (1 stick) of softened butter and 1 cup of sugar. Using a hand mixer or the whisk attachment of a stand mixer mix for 1 minute on medium speed or until light and creamy.
- Add 2 large eggs and ½ cup of Greek yogurt or sour cream to the bowl. Mix for another 30 seconds or so on medium (the mixture will look a little curdled).
- In another mixing bowl combine 2 cups of flour, 1 tsp. baking powder, ½ tsp. baking soda, and a pinch of salt. Mix together with fork.
- Add the flour mixture to the wet ingredients a little at a time. Stir ingredients until combined each time. Repeat until all the wet and dry ingredients are totally combined.
- Add the chopped rhubarb to the batter and fold it in just until combined.
For The Streusel:
- Melt 2 Tbsp. of butter and place in a bowl. Add 4 Tbsp. of brown sugar, 3 Tbsp. of flour, 1 tsp. cinnamon, and a pinch of salt.
- Zest 1 lemon and add the zest to the bowl. Stir with a fork until the mixture resembles coarse crumbs or sand.
- Pour half of the batter into the bread pan and smooth until even. Pour the streusel over the bottom half of the batter and press down lightly. Pour the remaining half of the batter over the streusel and smooth until even.
- Place the pan on the bottom rack of the oven. Bake for 65-70 minutes. Rotate the pan once during the baking process to ensure that it cooks evenly.
- Remove the pan from the oven and allow the bread to cool completely.
Thanks for the idea!
I'm not a huge rhubarb fan either but somehow the rhubarb is like a family heirloom and I've been assigned the task of the rhubarb keeper. I inherited it from my parents a little over 20 years ago and I've moved it 4 times since then! I usually make a crisp and then forget about it until the next year.
The Rhubarb Keeper - I love it! That's so cool you've kept the rhubarb plant going for so long. 🙂
I bought some rhubarb at our farmers' market and made your fabulous bread! It disappeared very quickly!! Thanks for the delicious recipe!!!
This is such a great way to use rhubarb!
Can you use minced rhubarb instead of chopped??
Hi TC - Absolutely! You can cut the rhubarb any size you like. I also prefer the rhubarb to be in smaller chunks so it ends up being more minced than chopped. 🙂
Rhubarb Bread with a cinnamon flavoured streusel topping sounds divine. I can't have enough rhubarb recipes and currently have my first proper crop on it's way this year:-) Thank you for including my Rhubarb Pudding.
You had me at rhubarb and streusel layer, this bread sounds just heavenly, can't wait to try!
I used Pamela’s all purpose blend - I made ended up making a dough, not a batter! I don’t know what went wrong f???
Hi Wendy - I've never used any of Pamela's products for baking. I always opt for Bob's Red Mill 1 to 1 Flour and have never had a problem with it. I searched through Pamela's website and it sounds like the all purpose blend is the best one for quick breads - Did you end up baking the bread? Did it end up tough or did just the batter seem tough? The batter is supposed to be pretty thick and sticky - It's not a thin cake-like batter but more of of a thick muffin-like batter.