Rhubarb Bread Recipe
There’s a magical kind of comfort in baking with rhubarb. It signals the arrival of spring in the most fragrant, mouthwatering way. Every year, as soon as the rhubarb in my garden starts pushing through the soil, I grab my favorite mixing bowl and bake what’s become a bit of a tradition in our house: this incredibly moist rhubarb bread recipe.
But here’s the deal—this isn’t just any bread. After a lot of experimenting, tweaks, and yes, a few soggy failures, I’ve perfected a loaf that’s tender, rich, and never dry. The kind of loaf that disappears from the kitchen counter within hours of baking. This isn’t just about feeding people—it’s about making something that feels like home.
The Perfected Rhubarb Bread Recipe: Moist, Easy & Foolproof
So, what makes this the best rhubarb bread recipe? Three things: texture, ease, and consistency. This bread is outrageously moist thanks to the sour cream (trust me on this), easy enough for a beginner to master, and has been tested and retested in my kitchen until foolproof.
Ingredients (U.S. & Metric)
1½ cups (180g) all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120g) sour cream
1½ cups (180g) diced rhubarb (fresh or frozen)
Zest of 1 orange (optional but highly recommended)
Note: The sour cream keeps the crumb tender without making it dense, and the orange zest brightens the tart rhubarb beautifully.
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
In a medium bowl, whisk the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, then stir in the vanilla and sour cream. Mix until smooth.
Gently incorporate the dry ingredients. Don’t overmix—it makes the bread tough.
Fold in the rhubarb and orange zest with a spatula.
Pour the batter into the prepared pan. Smooth the top.
Bake for 55–65 minutes, until golden and a skewer inserted comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack.
And just like that—you’ve got a loaf that smells like heaven and tastes even better.
All About Rhubarb for Baking: Prep Like a Pro
The first time I baked with rhubarb, I honestly didn’t know what I was doing. It was stringy, sour, and didn’t behave like any fruit I’d used before. Now, it’s second nature. If you’re new to baking with rhubarb, here’s what you need to know.
Choosing the Right Rhubarb
Fresh rhubarb: Look for firm, brightly colored stalks.
Frozen rhubarb: Totally fine! Use straight from the freezer—no need to thaw.
How to Prep Rhubarb
Wash thoroughly.
Trim the ends and discard the leaves (they’re toxic).
Dice into small ½-inch pieces.
For more growing and safety tips, I often refer back to the University of Minnesota’s guide on rhubarb.
Baker’s Tips for Success: Avoiding Soggy Loaves
I’ve had my fair share of flops—gummy centers, collapsed tops, rhubarb sinking to the bottom. But you don’t have to make those same mistakes.
Don’t overmix: This activates gluten and toughens your loaf.
Toss rhubarb in a bit of flour before folding it in. It helps it stay suspended in the batter.
Test doneness early: Ovens vary. Check at 50 minutes.
Cool completely before slicing. Trust me, it’s worth the wait.
Variations & Customizations: Make It Your Own
This easy rhubarb bread recipe is the perfect base for some fun creativity.
Toppings
Streusel: Mix ¼ cup brown sugar, 2 tbsp flour, 2 tbsp butter, and a pinch of cinnamon.
Glaze: Powdered sugar and orange juice—simple and bright.
Dusting: Powdered sugar works wonders on a warm slice.
Add-ins
Chopped walnuts or pecans for crunch.
A pinch of cardamom or nutmeg for warmth.
Try a strawberry-rhubarb twist, like in this Rhubarb Crisp.
Dietary Adjustments
Gluten-free: Use a 1:1 GF flour blend.
Dairy-free: Coconut yogurt works as a sour cream substitute.
Storage & Freezing Instructions
I often bake two loaves—one for now, one for later. Here’s how I keep it fresh:
Room temp: Wrapped in foil or plastic, lasts up to 3 days.
Refrigerator: Up to 5–6 days.
Freezing: Wrap tightly (whole or sliced) and freeze for up to 3 months.
Serving Suggestions: Pairings That Shine
This moist rhubarb bread recipe is a treat all on its own, but I love serving it:
Warmed with a pat of butter or cream cheese.
Alongside a mug of tea or morning coffee.
As a light dessert, maybe with a dollop of whipped cream.
Hosting brunch? Pair it with Moist Rhubarb Muffins or Rhubarb Custard Bars.
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes! Just add it frozen—don’t thaw or it’ll release too much water.
Why is my rhubarb bread soggy?
You might’ve overmixed or used thawed rhubarb. Be sure to measure accurately and don’t overwork the batter.
Can I turn this rhubarb bread into muffins?
Definitely. Bake at 350°F for about 20 minutes. Test with a toothpick.
What does rhubarb taste like in bread?
It’s tangy and slightly fruity—like a mix of lemon and apple. Paired with sweetness, it’s incredibly refreshing.
Can I double the recipe?
Yes! Just bake in two separate loaf pans or adjust time for a larger pan.
Is rhubarb safe to eat raw?
Yes—just never eat the leaves. The stalks are totally safe and often enjoyed raw with a bit of sugar.
Why This Rhubarb Bread is My Go-To
This rhubarb bread recipe is so much more than a seasonal bake—it’s a slice of comfort, of home, of memories made in the kitchen. From the scent of cinnamon and citrus wafting through the house to the buttery crumb that practically melts in your mouth, this loaf has earned a permanent spot in my spring baking lineup.
Whether you’re working through a backyard bounty of rhubarb or just looking for a new quick bread to fall in love with, this one’s a keeper. And if you want even more delicious rhubarb ideas, don’t skip our buttery Rhubarb Shortbread Bars—they’re just as divine.
Moist Rhubarb Bread Recipe
Ingredients
- 1½ cups 180g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120g sour cream
- 1½ cups 180g diced rhubarb (fresh or frozen)
- Zest of 1 orange optional
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add vanilla and sour cream. Mix until smooth.
- Gently stir in dry ingredients until just combined.
- Fold in rhubarb and orange zest (if using).
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter—this ensures a tender crumb.
- Use frozen rhubarb straight from the freezer—no need to thaw.
- Wrap and freeze slices individually for easy storage.
Calories: 290
Protein: 4g
Fat: 12g
Total Carbs: 41g
Fiber: 1g
Net Carbs: 40g
Now go bake. Your kitchen is about to smell amazing.
