Rhubarb Bread Recipe

This Rhubarb Bread is a moist and tender recipe, which is made with fresh rhubarb and orange zest. It’s a great choice for breakfast or a snack, ready in about 3 hours.

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Rhubarb Bread Recipe Ingredients

For the Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 Tbsp. old-fashioned rolled oats
• 4 Tbsp. cold salted butter, cubed

For the Bread:

• Baking spray with flour, for the pan
• 1 cup granulated sugar
• 1/2 cup sour cream, at room temperature
• 1/2 cup vegetable oil
• 1 Tbsp. fresh orange zest
• 1 tsp. vanilla extract
• 2 large eggs, at room temperature
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cardamom
• 1/4 tsp. kosher salt
• 1 1/2 cups chopped rhubarb (cut into about 1/4-inch pieces)

For the Glaze:

• 1/2 cup powdered sugar, plus more as needed
• 1 Tbsp. fresh orange juice, plus more as needed

How To Make Rhubarb Bread

1. Make the streusel: In a medium bowl, whisk together the flour, sugar, and oats. Use your fingertips to rub the cold, cubed butter into the flour mixture until it forms a crumbly dough that pinches together. Cover and refrigerate until ready to use.
2. Prep the oven and pan: Preheat the oven to 350°F. Spray an 8.5×4.5-inch loaf pan with baking spray, then line it with parchment paper, leaving an overhang on the two long sides to act as handles.
3. Combine wet ingredients: In a large bowl, whisk together the granulated sugar, sour cream, oil, orange zest, vanilla, and eggs until smooth.
4. Make the batter: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Add the dry ingredients to the wet ingredients in two parts, whisking gently after each addition until just combined. Fold in the chopped rhubarb.
5. Assemble and bake: Spoon the batter into the prepared loaf pan. Break the chilled streusel into small, dime-sized pieces and sprinkle it evenly over the top of the batter. Bake for 1 hour 5 minutes to 1 hour 15 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the bread: Let the bread cool in the pan on a wire rack for 10 minutes. Then, use the parchment overhangs to lift the loaf out of the pan and let it cool completely on the rack, at least 1 hour.
7. Glaze and serve: In a small bowl, whisk together the powdered sugar and orange juice until a smooth, thick but pourable glaze forms. Drizzle the glaze over the completely cooled bread. Let it set for 15 minutes before slicing and serving.

Recipe Tips

• How to get a perfect streusel topping? The secret is to use very cold butter and to not overwork it. You want small, pea-sized pieces of butter throughout the flour. Chilling the streusel before using it also helps it stay crumbly and not melt into the batter.
• Can I use frozen rhubarb? Yes, you can. Do not thaw it first; add the frozen chopped rhubarb directly to the batter. This will prevent it from adding excess moisture and making the bread soggy.
• How do I prevent the bread from being dense? The most important step is to not overmix the batter after you add the flour. Mix only until you no longer see streaks of dry flour. Overmixing develops the gluten and will result in a tough, dense bread.
• What if the top is browning too fast? If you notice the streusel topping is getting too dark before the center of the loaf is cooked, you can loosely tent a piece of aluminum foil over the top of the pan for the remainder of the baking time.

What To Serve With Rhubarb Bread

This sweet and tart bread is a wonderful treat on its own. It’s especially delicious for breakfast or an afternoon snack with:

• A smear of salted butter
• A dollop of cream cheese
• A hot cup of coffee or tea

How To Store Rhubarb Bread

• Room Temperature: Store the glazed bread in an airtight container at room temperature for up to 3 days.
• Freeze: For longer storage, you can freeze the loaf before adding the glaze. Wrap it tightly in plastic wrap and then a layer of foil. It will keep for up to 3 months. Thaw at room temperature and glaze before serving.

Rhubarb Bread Nutrition Facts

• Serving: 1 slice (1/10th of loaf)
• Calories: 420 kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 21g
• Saturated Fat: 8g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow Cooker Green Beans Recipe
• Irish Brown Bread Recipe
• Spiked Arnold Palmer Recipe