Rhubarb Loaf

Rhubarb is one of those ingredients that can transform a simple loaf into a culinary delight. With its unique tartness and vibrant color, rhubarb is a versatile ingredient that can be used in a variety of baked goods. Today, I’m excited to share a wonderful recipe for a rhubarb loaf that not only tastes amazing but also showcases the perfect balance of sweetness and tanginess. This recipe makes two loaves, so you can enjoy one now and freeze the other for later, or share it with friends and family.

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Before we dive into the method, let’s take a look at the ingredients you’ll need:

– 1 cup buttermilk

– 2 tsp vanilla extract

– 1 1/2 cups brown sugar

– 2/3 cup coconut oil, melted

– 1 large egg

– 2 1/2 cups all-purpose flour

– 1 tsp salt

– 1 tsp baking soda

– 2 cups chopped rhubarb

– 1/2 tsp cinnamon

The Magic of Rhubarb and Coconut Oil

Rhubarb might seem like an unusual choice for a loaf, but its natural tartness pairs beautifully with the sweetness of brown sugar and the richness of coconut oil. Coconut oil not only adds a subtle tropical flavor but also keeps the loaf moist and tender. Combined with the buttermilk, which adds a slight tang and extra moisture, this loaf is incredibly flavorful and has a perfect texture.

Step-by-Step Recipe

1. Preheat Your Oven

Start by preheating your oven to 325°F (175°C). Grease and flour two 9×5 inch loaf pans or line them with parchment paper for easy removal.

2. Prepare the Wet Ingredients

In a large mixing bowl, whisk together the brown sugar, melted coconut oil, and the egg. Make sure the coconut oil is melted but not hot, as you don’t want to cook the egg when you combine them. The buttermilk helps in creating a tender crumb and balances the flavors perfectly.

3. Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, salt, baking soda, and cinnamon. Sifting helps to remove any lumps and ensures that the dry ingredients are well combined.

4. Mix the Batter

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense loaf. The batter will be thick, but that’s exactly how it should be.

5. Add the Rhubarb

Gently fold in the chopped rhubarb. Ensure the rhubarb is evenly distributed throughout the batter. The rhubarb pieces will soften as they bake, adding pockets of juicy tartness to each slice.

6. Bake the Loaves

Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula and place the pans in the preheated oven. Bake for about 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

7. Cool and Enjoy

Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. This ensures that the loaves firm up and are easier to slice.

Serving Suggestions

These rhubarb loaves are incredibly versatile. Here are a few serving suggestions to make the most of them:

– Breakfast: Serve a slice with a pat of butter and a hot cup of coffee or tea.

– Snack: Enjoy it as a mid-afternoon treat with a dollop of whipped cream or Greek yogurt.

– Dessert: Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert.

Storage Tips

One of the best things about this recipe is that it makes two loaves, which means you can enjoy one now and save the other for later. Here are some storage tips:

– Room Temperature: The loaves can be stored at room temperature in an airtight container for up to 3 days.

– Refrigerator: If you prefer, you can refrigerate the loaves for up to a week. Just make sure they are well wrapped to prevent them from drying out.

– Freezer: These loaves freeze beautifully. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature.

Customization Ideas

This recipe is quite flexible and can be customized to suit your preferences. Here are a few ideas:

– Nuts: Add a handful of chopped nuts, such as walnuts or pecans, for some extra crunch.

– Spices: Increase the amount of cinnamon or add other spices like nutmeg or ginger for a spicier loaf.

– Fruit: Mix in other fruits like strawberries or apples to complement the rhubarb.


This rhubarb loaf recipe is a delightful way to showcase the unique flavor of rhubarb. With its perfect balance of tart and sweet, combined with the richness of coconut oil and the subtle tang of buttermilk, this loaf is sure to become a favorite in your household. Whether you’re enjoying it for breakfast, as a snack, or a dessert, each slice is a treat that celebrates the simple pleasures of home baking.

So why not give this recipe a try? Gather your ingredients, preheat your oven, and get ready to bake up two loaves of pure deliciousness. You won’t be disappointed!

Rhubarb Loaf

Recipe by adminCourse: Parenting


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This rhubarb loaf recipe yields two delightful loaves, perfect for sharing or enjoying over several days. Made with fresh rhubarb and enriched with coconut oil, this recipe combines the tartness of rhubarb with the natural sweetness of coconut, balanced by sugar and other essential ingredients. The loaves are moist and tender, with a subtle coconut flavor that complements the tangy rhubarb chunks. Ideal for breakfast, dessert, or a snack, these loaves are a delicious way to celebrate the rhubarb season.


  • 1 cup buttermilk

  • 2 tsp vanilla extract

  • 1 1/2 cups brown sugar

  • 2/3 cup coconut oil melted

  • 1 large egg

  • 2 1/2 cups all-purpose flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 cups chopped rhubarb

  • 1/2 tsp cinnamon


  • Preheat oven to 325 degrees F
  • Mix brown sugar, coconut oil, buttermilk and egg in a bowl
  • In a separate bowl, mix flour, salt, and baking powder
  • Gradually add wet ingredients to dry ingredients
  • Fold in Rhubarb
  • Pour into two prepared loaf pans
  • Bake for one hour at 325 degrees, or until a toothpick inserted into the center comes out clean.
  • Enjoy!


  • Cut rhubarb lengthwise before chopping to ensure pieces aren’t too big.