Best Ever Rhubarb Bread

Rhubarb Bread should be all about the rhubarb, and not loaded down with spices or too much sugar. In this perfected recipe, rhubarb is the star of the show. There’s a touch of orange to accentuate the flavor of this unique vegetable, and the bread is moist, not too dense, and perfectly delicious. It’s also a quick fix – what are you waiting for? Make the best ever Rhubarb Bread today!

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Rhubarb is such a funny vegetable. You can eat the stalks, but not the leaves (they’re poisonous) and a single plant can get colossal! They’re best eaten in the spring when the stalks are tender and loaded with flavor. Rhubarb can be made into baked goods, sauces, jams, juices, and more! It really is versatile, but with a characteristic sour flavor, it has to be properly balanced with sweetness.

This Rhubarb Bread is pretty much perfection in a loaf pan. It’s not too moist, it rises perfectly, and it is loaded with rhubarb flavor. There’s enough sugar in it to balance the tartness of the rhubarb, but not enough to make this bread too sweet. I’m all for cutting back on sugar!

I make a double batch because one loaf gets quickly devoured, but I can freeze the second loaf so that I can sneak a slice now and then to enjoy with a cup of tea.

Ingredients

• Butter – Salted butter, melted. Let it cool slightly before mixing or it’ll cook the eggs and yogurt.
• Sugar – Granulated sugar.
• Orange zest – From a fresh orange. Zest before juicing if you’re using the juice for another recipe. The zest adds bright citrus flavor that complements the tart rhubarb.
• Plain Greek yogurt – Full-fat Greek yogurt works best. Low-fat or non-fat yogurt will make the bread dry and dense.
• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the bread dense and tough.
• Baking powder – Check the expiration date or the bread won’t rise properly.
• Baking soda
• Salt – I cook with kosher salt.
• Rhubarb – Dice it small so it distributes evenly. Frozen rhubarb works but adds extra moisture—pat it dry first.
• Coarse sugar – Adds sparkle and crunch on top. Turbinado sugar or sanding sugar both work.

How To Make The Best Rhubarb Bread

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lightly coating a loaf pan with nonstick cooking spray.

In a large mixing bowl, whisk together the melted butter, sugar, orange zest, and yogurt until smooth and well combined.

Add the eggs one at a time, whisking well after each addition until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix.

Fold in the diced rhubarb until evenly distributed throughout the batter. The batter will be quite thick, which is normal.

Transfer the batter to the prepared loaf pan and spread the top evenly with a spatula. Sprinkle the coarse sugar evenly over the top of the batter.

Bake for about 1 hour, or until the loaf is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.

Allow the bread to cool in the pan for about 10 minutes. Carefully remove the loaf from the pan and transfer it to a wire rack or serving platter. Slice and serve warm or at room temperature. Enjoy!

Chef Jenn’s Tips

• I cook with salted butter. If you’re using unsalted butter, add a full teaspoon of kosher salt to the flour when mixing the dry ingredients.
• Don’t overmix the batter, and scrape down the sides as needed.
• Cut your rhubarb into 1/4-inch dice, and it’ll cook just fine in the bread.
• Actual cooking time may vary based on the kind of loaf pan you use. A dark metal pan will cook the bread faster than a ceramic one. Test your bread after 45 minutes of cooking time.

Serving Suggestions

Wondering what to serve with Rhubarb Bread? I love a slice of this not too sweet bread with a cup of coffee for breakfast (try a slice toasted with some butter on it!!), or I’ll add it to back bacon and scrambled eggs for brunch. A slice of this easy bread also pairs fabulously with a bowl of soup, or a salad.

Storage

Wrap this bread up tightly in plastic wrap an store it on the counter for 1-2 days, or freeze it! I love slicing the bread and then freezing it in a zipper-top bag to enjoy later. That way I can pull of a slice and thaw it to enjoy whenever I’m in the mood.