Name: Buckwheat Rhubarb Bread
Prep time: 30 min
Cook time: 60 min
Yield: 1, 1 loaf, 10 servings
Ingredients: ½ teaspoon ground ginger; 2 eggs; ½ teaspoon baking soda; 1 ½ teaspoons baking powder; 1 ¾ cups all-purpose flour; 1 cup buttermilk; 1 ½ teaspoons pure vanilla extract; ½ teaspoon table salt; ½ teaspoon ground cardamom; Turbinado sugar; 6 tablespoons unsalted butter (melted and slightly cooled); 1 tablespoon minced lemon zest; 1 cup sugar (sucanat, or coconut sugar); ⅔ cup buckwheat flour; 1 ½ cups diced fresh or frozen rhubarb (thawed if frozen)

Buckwheat Rhubarb Bread

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This easy recipe for Buckwheat Rhubarb Bread is tender, delicious, and incredibly versatile. It’s a quick-bread style recipe that’s flavored with rhubarb, lemon, ginger, and cardamom.

By: Lauren Grant of Zestful Kitchen (via Zestfulkitchen)

Original Publish: Jun 12, 2018

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 60 mins

Yields: 1, 1 loaf, 10 servings

Nutrition Facts

277 kcalCalories

6 gProtein

43 gCarbs

9 gFat

Instructions

Heat oven to 350°F. Coat a 9x5-inch loaf pan with nonstick spray.
Whisk together buttermilk, butter, eggs, zest, and vanilla.

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Chef's Notes

NotesThis Buckwheat Rhubarb bread does call for granulated sugar (instead of a natural sweetener like I usually use), but when cooking for a crowd, I sometimes find this to be more appealing to the masses. However, this recipe still works if you replace some, or all, of the 1 cup sugar with ground sucanat or ground coconut sugar (just be sure to grind it in a spice grinder before using).
See how I use sucanat here.