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Moist Rhubarb Bread Recipe

This incredibly moist rhubarb bread is easy to make and bursting with tart-sweet flavor. A foolproof quick bread perfect for spring or any time of year.
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Baking
Cuisine: American
Keyword: moist rhubarb bread recipe, rhubarb bread recipe, rhubarb quick bread
Servings: 10 slices

Ingredients

  • 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
  • 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.
Nutrition Information (Per Serving):
Calories: 290
Protein: 4g
Fat: 12g
Total Carbs: 41g
Fiber: 1g
Net Carbs: 40g