Poppy Seed Bread with Rhubarb

Poppy Seed Bread with Rhubarb // Serious Crust
Poppy Seed Bread with Rhubarb // Serious Crust
Poppy Seed Bread with Rhubarb // Serious Crust
Poppy Seed Bread with Rhubarb // Serious Crust

Hi, my name is Annie. I have a problem. The problem is rhubarb. I seemingly can’t stop thinking about it, can’t stop talking about, can’t stop cooking with it. Between the baked rhubarb at Passover, the rhubarb bourbon soursthe rhubarb themed weekend finds post, and now this poppy seed bread sprinkled with rhubarb, I’m starting to worry myself. But oh well. It tastes too good to stop.

A couple weeks ago, I was wanting to make some poppy seed bread, but I wanted it to be not just your normal old poppy seed bread. I prefer almond poppyseed to lemon poppy seed, so I knew I wanted to lean that way. I also knew I wanted to add fruit. And once I thought of the tartness of the rhubarb combined with the nuttiness of the almond and the poppy seeds, I knew I had to try it.

If you’re interested in a sweeter flavor combination, try subbing strawberries for the rhubarb. But really, you should try it at least once with rhubarb. I swear, it’s really really good.

I first made this recipe for a brunch with my roommates, and between the six of us we finished a whole loaf. In one sitting. It wasn’t even hard. The second loaf quickly disappeared over the next two days. The house smelled incredible, even up on the third floor, and even out on the second floor deck. This bread is a perfect quick bread for the spring (and summer) – it’s unique and dotted with fruit. I recommend bringing it to a friend’s house for brunch: it gets it out of your kitchen (yeah, it’s that dangerous), and they will think you are brilliant.

Poppy Seed Bread with Rhubarb

Makes 2 loaves

Note: All of the rhubarb will float to the top of this bread. I’ve tried two different ways – mixing the rhubarb into the batter, and pouring in half the batter, then sprinkling in the rhubarb, then pouring in the rest of the batter. In the end, it all ended up at the top, though the latter technique had a a few pieces scattered throughout the loaf, though it was mostly at the top. Do whichever method you prefer.


1/4 and 1 3/4 cups sugar, divided
2 cups rhubarb, cut into a half inch dice
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
3 eggs, lightly beaten
1 1/4 cups olive oil
1 1/2 cups milk (I used 2%)
2 1/2 Tbl poppy seeds
2 tsp almond extract
2 tsp vanilla extract


Preheat your oven to 350 degrees. Grease and flour two bread pans. In a bowl, toss the rhubarb with 1/4 cup of sugar to coat. Set aside.

In the bowl of a stand mixer (or a bowl and your strong arm with a whisk or wooden spoon), combine remaining 1 3/4 sugar, flour, salt, baking powder, eggs, olive oil, milk, poppy seeds, almond extract, and vanilla extract.

Pour half of the batter into the two bread pans, divided as evenly as you can manage, though no measuring necessary. Sprinkle half the rhubarb on top of the batter (so 1/4 of the rhubarb per pan). Stir the remaining rhubarb and juices into the remaining batter, and split the rest evenly between the two pans. Bake for 1 – 1 1/2 hours, or until the bread is golden brown on top, and a knife or skewer inserted comes out clean.

Allow to cool, run a knife around the edge of the pan, and flip out onto a plate. Slice and enjoy, preferably while still warm.


  1. No, rhubarb is not a problem! Especially when you make crazy good things like this!!

  2. This is in my oven. I. Am so. Excited.

  3. […] Poppy Seed Bread with Rhubarb from Serious Crust […]

  4. […] people in their lives avoiding gluten (as do I), requested that I create a gluten-free version of this poppy seed rhubarb bread (which I really hope to re-photograph soon). I’ve done very little gluten-free (GF) baking […]

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