Best Ever Rhubarb Bread

Best Rhubarb Bread on a platter with a few slices in the front.

3.66 from 41 votes

Moist and positively PACKED with rhubarb, this is the best Rhubarb Bread ever! It's not too sweet, which really lets the rhubarb flavor shine through.

Prep Time10

Cook Time1

Course: Desserts

Cuisine: American

Keyword: loaf, quick bread, rhubarb, rhubarb bread

Servings: slices

Calories: 248kcal

Ingredients

1/2 cup salted butter 1 stick
3/4 cup sugar white granulated sugar
1 tablespoon orange zest
1/3 cup plain Greek yogurt
2 large eggs
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups diced fresh rhubarb 1/4-inch pieces
1 tablespoon coarse sugar optional

Instructions

Preheat your oven to 350-F and spray a loaf pan with nonstick cooking spray.
Whisk together the melted butter, sugar, orange zest and yogurt until combined, then add the eggs, whisking after each addition.
Combine the flour, baking powder, baking soda, and salt in a second, larger bowl.
Add the wet ingredients to the dry ingredient and mix well.
Add the diced rhubarb and mix to combine. The batter will be very thick.
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.
Let cool in the loaf pan for about 10 minutes, then turn it out onto a serving platter, slice, and enjoy!

Notes

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.

Nutrition