Rhubarb Bread

5 from 11 votes

This is the best rhubarb bread recipe around with its moist texture and tart bursts of fresh rhubarb inside.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread

Cuisine: American

Keyword: Rhubarb Bread Recipe

Servings: slices

Calories: 147kcal

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 9x5-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.

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.