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Rhubarb Bread

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close up shot of a loaf of bread topped with glaze with slice of bread cut off on a cooling rack
This is the best rhubarb bread recipe around with its moist texture and tart bursts of fresh rhubarb inside.
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Table of Contents
  1. Rhubarb Bread Ingredients
  2. How to Make This Rhubarb Bread Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

I can’t think of anything better than a warm slice of this rhubarb bread to welcome spring. Moist and sweet with bursts of tart rhubarb, this quick bread will be a welcome addition to your breakfast table or afternoon snack.

A delicious quick bread is such an easy and versatile option when you have extra fruit to use. Our strawberry bread and lemon blueberry bread are two recipes that you can’t go wrong with.

close up shot of a loaf of bread topped with glaze with slice of bread cut off on a cooling rack

Rhubarb Bread Ingredients

Rhubarb bread raw ingredients that are labeled

NOTE: It is essential to make sure that you do not eat the leaves or root or bottom stem area of rhubarb as it will make you sick.

You’ll need:

For the Bread

  • 1 cup granulated sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • ¾ cup milk
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 2 cups fresh rhubarb, diced

For the Glaze

  • ½ cup powdered sugar
  • 2 to 3 tablespoons heavy whipping cream
  • 1 to 2 drops orange oil

SUBSTITUTIONS AND ADDITIONS

ORANGE FLAVORING: The orange zest in the batter and the orange oil in the glaze are really complimentary to the rhubarb in this simple bread recipe. You can omit them if you’d like.

CINNAMON: Add ½ teaspoon ground cinnamon for a little bit of added warm spice in your easy rhubarb quick bread recipe. 

How to Make This Rhubarb Bread Recipe

STEP ONE: Preheat the oven to 350°F. Grease or line a 9 x 5-inch loaf pan with parchment paper.

STEP TWO: In a large bowl, combine sugar, orange zest, vanilla extract, vegetable oil, milk, and eggs. Whisk to combine well.

OUR RECIPE DEVELOPER SAYS

Using vegetable oil instead of butter adds extra moisture to the bread.

ingredients combined in a bowl

STEP THREE: In a separate bowl, sift together flour, salt, and baking powder.

dry ingredients folded together in a bowl

STEP FOUR: Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 2 cups of diced rhubarb.

STEP FIVE: Gently fold the flour mixture into the wet ingredients. Stir just until wet and dry ingredients are combined. Lumps and streaks of flour in the batter are fine.

flour mixture folded into the wet ingredients in a bowl

STEP SIX: Mix rhubarb into the bread batter to distribute evenly, but do not overmix.

PRO TIP:

Over mixing once you have added the dry ingredients to the wet ingredients really toughens up the bread.

dices or rhubarb added to the bowl of bread batter

STEP SEVEN: Pour batter into the prepared pan.

STEP EIGHT: Bake for 55 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.

bread batter placed into a loaf pan then baked

STEP NINE: Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.

STEP TEN: In a small bowl, whisk together the ingredients for the glaze.

glaze ingredients whisked together in a bowl

STEP 11: Drizzle the glaze over top of the bread.

PRO TIP:

Make sure the bread is on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the bread.

glaze drizzled on top of the baked loaf of bread

How To Serve

Enjoy this moist rhubarb bread for a great addition to your breakfast table along with a homemade pumpkin spice latte. Quick breads are also a great gift to share with friends. Wrap in plastic wrap with a fancy bow before gifting.

Storage

ON THE COUNTER: Wrap this tasty quick bread tightly with plastic wrap. Store on the countertop at room temperature for 3 to 4 days.

IN THE FREEZER: Freeze the homemade rhubarb bread wrapped in a layer of plastic wrap and a layer of aluminum foil for up to 1 month.

overhead shot of a loaf of bread topped with glaze

It’s nearly rhubarb season and this bread is a great way to enjoy the unique fruit. Rhubarb bread is moist, dense, and packed full of tart rhubarb flavor balanced by the sweetness of the glaze.

FREQUENTLY ASKED QUESTIONS

Where can I get fresh rhubarb?

You can often find rhubarb at the farmers’ market, and if you are lucky, you can sometimes find it at grocery stores as well.

Is rhubarb poisonous?

The stems, roots and leaves of rhubarb plants are poisonous because of their high oxalic acid content. The rhubarb stalks however are not and can be eaten safely.

Can I freeze rhubarb bread?

This easy rhubarb bread recipe freezes well and can be kept for up to a month.

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close up shot of a loaf of bread topped with glaze with slice of bread cut off on a cooling rack

Rhubarb Bread

5 from 1 vote
This is the best rhubarb bread recipe around with its moist texture and tart bursts of fresh rhubarb inside.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16 slices

Ingredients
  

Bread

  • 1 cup granulated sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • ¾ cup milk
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • teaspoon baking powder
  • 2 cups fresh rhubarb, diced

Glaze

  • ½ cup powdered sugar
  • 2 to 3 tablespoons heavy whipping cream
  • 1 to 2 drops orange oil

Instructions
 

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine sugar, orange zest, vanilla, vegetable oil, milk, and eggs. Whisk to combine well.
  • In a separate bowl, sift together flour, salt, and baking powder.
  • Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 2 cups of diced rhubarb.
  • Gently fold the flour mixture into the wet ingredients. Stir just until wet and dry ingredients are combined. Lumps and streaks of flour in the batter are fine.
  • Mix rhubarb into the batter to distribute evenly, but do not overmix.
  • Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
  • Bake for 55 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
  • Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.
  • Whisk together the ingredients for the glaze. Drizzle the glaze over the bread.
  • Drizzle the glaze over the bread.

Notes

  • Using vegetable oil instead of butter adds extra moisture to the bread.
  • Over mixing once you have added the dry ingredients to the wet ingredients really toughens up the bread.
  • Make sure the bread is on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the bread.

Nutrition

Calories: 147kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 89mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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