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!

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.
• Sugar – Granulated sugar.
• Orange zest – From a fresh orange.
• Plain Greek yogurt
• All-purpose flour
• Baking powder
• Baking soda
• Salt – I cook with kosher salt.
• Rhubarb – Fresh rhubarb, chopped.
• Coarse sugar – Optional garnish.

How To Make The Best Rhubarb Bread

1. Preheat your oven to 350-F and spray a loaf pan with nonstick cooking spray.
2. Whisk together the melted butter, sugar, orange zest and yogurt until combined, then add the eggs, whisking after each addition.
3. Combine the flour, baking powder, baking soda, and salt in a second, larger bowl.
4. Add the wet ingredients to the dry ingredient and mix well.
5. Add the diced rhubarb and mix to combine. The batter will be very thick.
6. Transfer the batter to the prepared loaf pan and sprinkle the coarse sugar over the top. Bake at 350-F for about an hour or until an inserted toothpick comes out nearly clean. A few clingy crumbs are okay.
7. Let cool in the loaf pan for about 10 minutes, then turn it out onto a serving platter, slice, and 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.

Recommended

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.

Step By Step Process

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