Jump to recipeTip: Use a light colored loaf pan so the sides of the bread don’t get too dark.
Yields:
8 - 10 serving(s)
Prep Time:
45 mins
Total Time:
2 hrs 45 mins
Spring brings plenty to look forward to—longer days, blooming flowers, and the return of vibrant rhubarb. Those rosy stalks are one of the season’s standout ingredients, and this rhubarb bread is a simple, delicious way to use them. While rhubarb is often paired with strawberries in pies and crisps, this quick bread lets its naturally tart, slightly citrusy flavor take center stage.
The loaf bakes up soft and tender, with pockets of tangy rhubarb throughout that balance the lightly sweet batter. On top, a buttery oat crumble adds a golden, crisp layer that contrasts with the soft interior. Best of all, this easy quick bread comes together with minimal effort—no mixer required—making it ideal for a relaxed weekend bake or spring brunch. Once cooled, a drizzle of orange glaze adds a final touch of sweetness and a hint of citrus to tie everything together.
Do you need to cook rhubarb before adding it to rhubarb bread?
No, rhubarb is best added raw in this recipe. When chopped into small pieces, it softens perfectly as the bread bakes, keeping its texture and flavor from getting lost in the batter.
How do you choose and store fresh rhubarb?
Look for rhubarb with firm, crisp stalks, and avoid any that appear wilted, woody, or discolored. While color doesn’t affect flavor much, brighter red stalks are often preferred for their color in baked goods. If using within a day or two, rhubarb can be kept in a cool, dry spot on the counter. For longer storage, place it in a plastic bag with a few holes and store it in the refrigerator crisper drawer.
What should you serve with rhubarb bread?
Rhubarb quick bread is wonderful on its own, but it also pairs well with other foods depending on the occasion. For breakfast or brunch, serve it with a pat of butter, a smear of cream cheese, or even a spoonful of yogurt on the side. Fresh fruit—like strawberries, berries, or orange slices—fits right in with those spring flavors. For an afternoon treat, it’s perfect alongside a cup of coffee or tea. For dessert, dress it up with a dollop of whipped cream or a scoop of vanilla ice cream.
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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
Directions
- Step 1For the streusel: In a medium bowl, whisk together the flour, granulated sugar, and oats. Using your fingers, rub the cold butter into the flour mixture until well combined and easy to pinch together. If the dough appears sandy, continue working the butter in until you can form it into a dough ball. Cover and refrigerate the streusel until ready to use, up to 1 day.
- Step 2For the bread: Preheat the oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray and line it with parchment paper, leaving a 2-inch overhang on two opposite sides. Spray the parchment paper.
- Step 3In a large bowl, whisk together the granulated sugar, sour cream, oil, orange zest, vanilla, and eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Add the flour mixture to the sugar mixture in 2 parts, whisking after each addition until smooth and just combined. Fold in the chopped rhubarb.
- Step 4Spoon the batter into the prepared baking pan. Break the cold streusel into dime-size pieces and sprinkle evenly over the top of the batter.
- Step 5Bake until the top is golden brown and a toothpick inserted in the center of the bread comes out clean, 1 hour 5 minutes to 1 hour 15 minutes.
- Step 6Allow the bread to cool on a wire rack for 10 minutes. Using the parchment overhang, lift and remove the bread from the pan and allow it to cool completely on a wire rack, at least 1 hour.
- Step 7For the glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth and thick. It should drizzle well without being too runny. Add more powdered sugar, 1 tablespoon at a time, or orange juice, 1 teaspoon at a time, until a thick, pourable consistency is reached.
- Step 8Use a spoon to drizzle the glaze over the cooled bread. Allow it to set for 15 minutes before serving.
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