1. Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this recipe. Just thaw it completely and pat it dry with paper towels before adding it to the batter to avoid excess moisture.

2. Why is my rhubarb bread too dense or heavy?

Overmixing the batter once the dry ingredients are added can result in a dense loaf. Fold gently until just combined and avoid smoothing the batter too much in the pan.

3. How do I know when the rhubarb bread is done baking?

Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, the bread is ready. Check around the 55-minute mark to avoid overbaking.

4. Is it safe to eat rhubarb raw or in baking?

The stalks of rhubarb are perfectly safe to eat raw or cooked. However, never eat the leaves or roots, as they contain oxalic acid and are toxic.

Best Rhubarb Bread - recipe maestro

Name: Best Rhubarb Bread
Prep time: 15 min
Cook time: PT-486267H55M53S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 teaspoon orange zest; 2 teaspoons vanilla extract; ½ cup vegetable oil; ¾ cup milk; 2 large eggs; 2 cups all-purpose flour; ½ teaspoon salt; 1½ teaspoons baking powder; 2 cups fresh rhubarb, diced; ½ cup powdered sugar (for glaze); 2 to 3 tablespoons heavy whipping cream (for glaze); 1 to 2 drops orange oil (for glaze)

Description

A moist, sweet, and tangy rhubarb bread that’s beginner-friendly and perfect for spring. Quick to make, with simple steps and pantry ingredients.

Ingredients

Scale

1 cup granulated sugar
1 teaspoon orange zest
2 teaspoons vanilla extract
½ cup vegetable oil
¾ cup milk
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
1½ teaspoons baking powder
2 cups fresh rhubarb, diced
½ cup powdered sugar (for glaze)
2 to 3 tablespoons heavy whipping cream (for glaze)
1 to 2 drops orange oil (for glaze)

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Instructions

Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
In a large mixing bowl, whisk together the sugar, orange zest, vanilla extract, vegetable oil, milk, and eggs until fully blended and smooth.
In a separate bowl, sift the flour, salt, and baking powder together.
Wash and pat dry the rhubarb stalks, then dice them into ½-inch pieces.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Stir in the diced rhubarb until evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar, heavy cream, and orange oil for the glaze. Adjust consistency as needed, then drizzle over the cooled bread.

Notes

Do not eat rhubarb leaves or roots—they are toxic.
Use vegetable oil instead of butter for a moister texture.
Overmixing after adding flour can result in tough bread.
If the top browns too quickly, cover loosely with foil during the last 10–15 minutes of baking.
Let bread cool fully before glazing to prevent melting and mess.

Prep Time: 15 minutes
Cook Time: 55–60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 147
Sugar: 17g
Sodium: 89mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 27mg