Mouthwatering Rhubarb Bread with Greek Yogurt

Rhubarb season gets me excited every spring. There’s something about those tart pink stalks that makes me want to bake everything I can think of. But here’s the thing—I don’t always want pie. Sometimes I want something I can slice up and eat with my coffee, something that feels like breakfast but tastes like dessert.

That’s where this rhubarb bread comes in. The Greek yogurt keeps it moist without making it heavy, and that crumbly topping on top? It’s the kind of thing my kids pick off first before eating the rest. I like to make this when I’ve got rhubarb sitting in my fridge and I’m not sure what to do with it.

The best part is how it fills your kitchen with the smell of cinnamon and lemon while it bakes. You can eat it warm or let it cool completely—either way works.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this recipe, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The color of the stalks doesn’t really matter – whether you get bright red, pink, or greenish stalks, they’ll all taste pretty much the same and work great in this bread. Just make sure to trim off and discard the leaves since they’re toxic, and cut your stalks into small pieces about half an inch thick so they distribute evenly throughout the batter. If fresh rhubarb isn’t available, you can use frozen rhubarb, but be sure to thaw it completely and drain off any excess liquid before adding it to your recipe.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Rhubarb: Fresh rhubarb is best, but frozen works too – just thaw it completely and drain any excess liquid before using. You can also mix in some diced strawberries with the rhubarb for a sweeter flavor.
• Greek yogurt: Regular yogurt, sour cream, or buttermilk all work well here. If using buttermilk, you might want to reduce any additional liquid slightly since it’s thinner than yogurt.
• Butter: You can use coconut oil or vegetable oil instead, though butter gives the best flavor. If using oil, use about 3/4 the amount called for.
• Brown sugar: For the topping, regular white sugar mixed with a tiny bit of molasses works, or just use white sugar on its own – you’ll lose a bit of that caramel flavor but it’ll still be tasty.
• Lemon zest: Orange zest makes a nice substitute and pairs well with rhubarb. You could also use vanilla extract (about 1 teaspoon) if you don’t have citrus on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making rhubarb bread is using wet rhubarb, which can make your bread dense and gummy – pat the chopped rhubarb dry with paper towels after cutting to remove excess moisture.

Another common error is overmixing the batter once you add the flour mixture, which develops too much gluten and results in a tough, chewy texture instead of a tender crumb – mix just until the flour disappears.

Don’t skip rotating the pan halfway through baking, as this long baking time can cause uneven browning, and make sure to test for doneness with a toothpick inserted in the center, which should come out with just a few moist crumbs.

Finally, resist the urge to slice into the bread right away – letting it cool completely allows the structure to set properly and makes slicing much cleaner.

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What to Serve With Rhubarb Bread?

This rhubarb bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading a little softened butter or cream cheese on top while it’s still slightly warm. It also pairs really well with fresh berries on the side, especially strawberries since they complement the tangy rhubarb flavor so nicely. For a more filling breakfast, serve it alongside scrambled eggs and crispy bacon, or keep it simple with a dollop of Greek yogurt and a drizzle of honey.

Storage Instructions

Store: Keep your rhubarb bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last a bit longer, store it in the fridge for up to a week, though it might lose a little moisture over time.

Freeze: This bread freezes really well for up to 3 months. Wrap the whole loaf or individual slices in plastic wrap, then pop them in a freezer bag. I like to slice it before freezing so I can grab just one or two pieces whenever I want a quick snack.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or warm them in the microwave for 15-20 seconds. If you’re thawing the whole loaf, leave it wrapped on the counter for a few hours. A quick toast in the oven at 300°F for 5 minutes brings back that fresh-baked texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 24-28 g
• Fat: 95-105 g
• Carbohydrates: 320-340 g

Ingredients

For the bread batter:

• 2 cups rhubarb (chopped into 1/2-inch pieces)
• 1/2 cup butter (I like Kerrygold unsalted butter for this)
• 1 1/4 cups sugar
• 2 eggs (room temperature, about 70°F)
• 1/2 cup yogurt (I prefer Fage 5% plain Greek yogurt)
• 2 cups flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1 tsp vanilla extract

For the streusel filling:

• 2 tbsp butter (cold and cut into small cubes)
• 4 tbsp brown sugar
• 3 tbsp flour (I always use King Arthur all-purpose flour)
• 1 tsp cinnamon
• 1/8 tsp salt
• zest of 1 lemon

Step 1: Prepare Your Pan and Mise en Place

• 2 cups rhubarb
• 2 cups flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt

Preheat your oven to 350°F and grease a 9×5 inch loaf pan or similar-sized bread pan with butter or cooking spray.

Chop the rhubarb into 1/2-inch pieces and set aside.

Measure out all your dry ingredients (flour, baking powder, baking soda, salt) into one bowl, and gather your wet ingredients nearby.

Having everything ready before you start mixing will ensure a smooth baking process.

Step 2: Make the Crumble Topping

• 2 tbsp butter
• 4 tbsp brown sugar
• 3 tbsp flour
• 1 tsp cinnamon
• 1/8 tsp salt
• zest of 1 lemon

In a small bowl, combine the cold butter cubes, brown sugar, flour, cinnamon, salt, and lemon zest.

Using a fork or your fingertips, work the cold butter into the dry mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout.

This crumble texture is crucial—the cold butter creates pockets that stay distinct during baking rather than fully incorporating into the mixture.

Set the crumble aside while you prepare the batter.

Step 3: Cream Butter and Sugar

• 1/2 cup butter
• 1 1/4 cups sugar

In a large mixing bowl, cream together the softened butter and sugar for about 1 minute using an electric mixer or by hand, until the mixture is light and fluffy.

This aerating step is important—it helps incorporate air into the batter, which creates a lighter, more tender crumb in the final bread.

Stop and scrape down the sides of the bowl as needed.

Step 4: Add Eggs and Yogurt to Create the Wet Base

• 2 eggs
• 1/2 cup yogurt
• 1 tsp vanilla extract

Add the room-temperature eggs one at a time, beating well after each addition to fully incorporate.

Then add the Greek yogurt and vanilla extract, stirring until just combined—about 30 seconds total for this step.

I like using Fage yogurt here because its tangy richness adds depth to the bread’s flavor while keeping it wonderfully moist.

Don’t overmix once the yogurt is added, as you want to maintain some of that air you worked to incorporate in the previous step.

Step 5: Combine Dry and Wet Ingredients

• dry ingredient mixture from Step 1

Add the dry ingredient mixture from Step 1 to the wet ingredients, folding gently with a spatula until just combined.

The batter should come together without any visible dry streaks, but don’t overmix—overmixing develops gluten and leads to a dense, tough bread.

A few small lumps are perfectly fine and actually preferable to overdoing it.

Step 6: Layer and Bake

• batter from Step 5
• crumble topping from Step 2

Fold the chopped rhubarb gently into the batter from Step 5.

Pour half of the batter into your prepared pan, then sprinkle half of the crumble topping from Step 2 evenly over it.

Add the remaining batter on top, and finish with the rest of the crumble topping.

Bake on the bottom rack of your preheated oven for 65-70 minutes, rotating the pan halfway through (around the 35-minute mark) to ensure even browning.

The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it, and the top is golden brown.

Step 7: Cool and Serve

Remove the bread from the oven and let it cool in the pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely.

This short cooling period in the pan helps the bread set, making it easier to turn out without it falling apart.

Once cooled, slice and enjoy—this bread stays wonderfully moist for several days when wrapped and stored at room temperature.

Mouthwatering Rhubarb Bread with Greek Yogurt

Delicious Mouthwatering Rhubarb Bread with Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 10 slices

Calories 2300 kcal

Ingredients

  

For the bread batter::

• 2 cups rhubarb (chopped into 1/2-inch pieces)
• 1/2 cup butter (I like Kerrygold unsalted butter for this)
• 1 1/4 cups sugar
• 2 eggs (room temperature, about 70°F)
• 1/2 cup yogurt (I prefer Fage 5% plain Greek yogurt)
• 2 cups flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1 tsp vanilla extract

For the streusel filling::

• 2 tbsp butter (cold and cut into small cubes)
• 4 tbsp brown sugar
• 3 tbsp flour (I always use King Arthur all-purpose flour)
• 1 tsp cinnamon
• 1/8 tsp salt
• zest of 1 lemon

Instructions

 

• Preheat your oven to 350°F and grease a 9x5 inch loaf pan or similar-sized bread pan with butter or cooking spray. Chop the rhubarb into 1/2-inch pieces and set aside. Measure out all your dry ingredients (flour, baking powder, baking soda, salt) into one bowl, and gather your wet ingredients nearby. Having everything ready before you start mixing will ensure a smooth baking process.
• In a small bowl, combine the cold butter cubes, brown sugar, flour, cinnamon, salt, and lemon zest. Using a fork or your fingertips, work the cold butter into the dry mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout. This crumble texture is crucial—the cold butter creates pockets that stay distinct during baking rather than fully incorporating into the mixture. Set the crumble aside while you prepare the batter.
• In a large mixing bowl, cream together the softened butter and sugar for about 1 minute using an electric mixer or by hand, until the mixture is light and fluffy. This aerating step is important—it helps incorporate air into the batter, which creates a lighter, more tender crumb in the final bread. Stop and scrape down the sides of the bowl as needed.
• Add the room-temperature eggs one at a time, beating well after each addition to fully incorporate. Then add the Greek yogurt and vanilla extract, stirring until just combined—about 30 seconds total for this step. I like using Fage yogurt here because its tangy richness adds depth to the bread's flavor while keeping it wonderfully moist. Don't overmix once the yogurt is added, as you want to maintain some of that air you worked to incorporate in the previous step.
• Add the dry ingredient mixture from Step 1 to the wet ingredients, folding gently with a spatula until just combined. The batter should come together without any visible dry streaks, but don't overmix—overmixing develops gluten and leads to a dense, tough bread. A few small lumps are perfectly fine and actually preferable to overdoing it.
• Fold the chopped rhubarb gently into the batter from Step 5. Pour half of the batter into your prepared pan, then sprinkle half of the crumble topping from Step 2 evenly over it. Add the remaining batter on top, and finish with the rest of the crumble topping. Bake on the bottom rack of your preheated oven for 65-70 minutes, rotating the pan halfway through (around the 35-minute mark) to ensure even browning. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it, and the top is golden brown.
• Remove the bread from the oven and let it cool in the pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely. This short cooling period in the pan helps the bread set, making it easier to turn out without it falling apart. Once cooled, slice and enjoy—this bread stays wonderfully moist for several days when wrapped and stored at room temperature.