Rhubarb Apple Bread

By Maria Lichty

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We have four rhubarb plants and I was worried they wouldn’t survive all of the snow we received in April. Yesterday I went outside to inspect our plants and was pleasantly surprised. They are still going strong. One rhubarb plant is flourishing with red stalks already. I was so excited! I picked a few stalks and made Rhubarb Apple Bread.

Rhubarb Apple Bread Recipe on twopeasandtheirpod.com This easy quick bread is the perfect bread for spring!

I chopped up the rhubarb stalks and an apple to go into my quick bread. I added cinnamon and a pinch of all spice to the batter. I was trying to keep the loaf somewhat healthy, so I used applesauce and canola oil instead of butter. Josh loves cinnamon and sugar, so I added a cinnamon sugar topping for my love.

The loaf smelled heavenly while baking. I couldn’t wait to enjoy a slice. The rhubarb and apple keep the loaf moist and add a nice tart flavor. The cinnamon sugar topping balances out the tartness. This loaf has the perfect tart to sweet balance.

Rhubarb apple bread is great for breakfast, an afternoon snack, or even dessert.

This quick bread would also be a great addition to your Mother’s Day brunch menu. Don’t ask mom to make it though-she deserves a break:) I promise this rhubarb apple bread is easy to make, anyone can do it!

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Rhubarb Apple Bread

4.87 from 15 votes


For the bread:

Cinnamon Sugar Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon


  • Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.
  • In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.
  • Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.
  • In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
  • Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Spring Breakfast/Brunch Quick Breads

4.87 from 15 votes (10 ratings without comment)

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  1. Amazing bread with two of my favorite fruits! (Is rhubarb a fruit? I use it like one anyway, haha).

  2. Good ol’ rhubarb! I love that stuff. This bread looks incredible. I like that you used apple.

  3. What a great combination! My dad has always grown rhubarb, but I had never really baked much with it until last year. That is partly due to your inspiring recipes here! Now I really enjoy it in baked goods and sauces.

  4. i had my first taste of strawberry-rhubarb the other day and fell in love. now i’m anxious to see how apple pairs with it–lovely bread!

  5. This looks fabulous – I’m always looking for new things to do with rhubarb. Although I’m very jealous of your four plants … the one I have is scrawny, so for my most recent recipe I bought some from the Farmer’s Market and showed my plant what REAL RHUBARB is supposed to look like before I brought it inside to cook with! I’m hoping my little plant will now be inspired. 🙂

  6. I made these and have a few notes:

    -the recipe works well in large muffin tins, just make sure you grease well.
    -I omitted the eggs since I was making them for my vegan boyfriend, and they still tasted fabulous and had a great texture!

  7. This is probably a strange question, is there a way to make it without using the applesauce/canola sub? I’ve just not cared for the way some things turn out using it, although this does look really good. Thanks!

    1. You can try making the bread with butter, but I haven’t. I think it is great with the applesauce/canola oil:)

  8. Made a Gluten Free / lower sugar (1/3 c each) version this AM and it was wonderful. Thanks for a great recipe!

  9. We made this last night and substituted blueberries for rhubarb and loved it! Thanks for a great recipe!

  10. I don’t usually leave comments for recipes because I just think everyone has different tastes and opinions, BUT I just have to comment here. I have made this bread dozens of times and it always comes out great! In my oven 50 minutes is just right. Everything about this bread is perfect. Perfect tart to sweet ratio… Perfect amount of rhubarb and apple… Perfect texture.. Perfect little sprinke of sugar and cinnamon on top… I am sort of obsessed with this bread! Haha.. Thanks for the amazing recipe!!

  11. I could hardly taste the rhubarb which had been frozen so I’m adding a second cup which will make it even tastier!

  12. I know there is applesauce in the recipe, but it does not state if it is sweetened or unsweetened. I make my own applesauce & wondering if I can incorporate my sweetened applesauce into the recipe. This recipe sounds delicious , just waiting for the rhubarb!

  13. Has anyone out there been successful making this gluten free? Would appreciate feedback on this before I experiment. Thanks.

    1. I haven’t tried it, but I like to use Cup4Cup flour. You can use the same amount as the regular flour.

  14. This recipe sounds great, pairing the rhubarb with apple. If I don’t have the applesauce, & wish to use butter instead of the oil & applesauce, what is the amount I would use? Thank you in advance! 

  15. 5 stars
    I’m gluten free, so I substituted Gf flour, and used all applesauce instead of half applesauce, half oil. I also used demarara sugar in place of the white and brown sugars, and added extra rhubarb ’cause we had it! Oh, my, goodness, was it delicious! Thank you for posting this recipe!

  16. 5 stars
    I first made these (adding powdered ginger to the batter) for a bake sale and they were a big hit! I’ve made them several more times as muffins and in a bundt pan – all good.

  17. 5 stars
    I’m always looking for a new rhubarb recipe, I think I hit the jackpot it here! The bread was easy, quick to put together. It is delicious!! I’ll definitely be making it again. Next time I plan to use a heaping cup of rhubarb and chop the apples a little smaller. In fact I’m going to do that today! Thanks for a new “go to”recipe
    Where do I find nutritional values?

  18. 5 stars
    So happy to have found this recipe. We live in WA and just so happen to have a box of fresh picked apples and two bags of rhubarb from the garden. I doubled the recipe and it’s a hit with the whole family. Delicious!

  19. 5 stars
    Very delicious loaf. I used 1/3 c oil and 1/4 c yogurt (didn’t have any applesauce) ; and half whole wheat flour. For the apple I used an unpeeled Ambrosia. Baked in a loaf pan with parchment paper, no sticking. This is great for using rhubarb as I don’t think you can taste it much. So if someone doesn’t like rhubarb they may not even know.

  20. I’m dying to try your recipe. I’ve just begun growing rhubarb and got a great crop this year. Do you by chance know how many calories are in a slice of this rhubarb apple bread?

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