There’s something incredibly comforting about baking on a cool spring afternoon—especially when it’s with ingredients straight from the garden. I remember the first time I discovered rhubarb in my grandmother’s backyard. At first, I mistook the vibrant red stalks for something inedible. But after she showed me how to bake them into a tender, tangy loaf of bread, I was hooked. This easy rhubarb bread recipe has been in rotation ever since—an ideal beginner bake that’s both forgiving and flavorful.
Perfect for those new to baking, this quick and healthy meal doesn’t rely on fancy techniques or ingredients. With a simple mix-and-bake approach, it’s low-fuss and deliciously moist, thanks to the vegetable oil and juicy chunks of rhubarb. Plus, it offers a nice balance of sweet and tart, making it great for breakfast, snacking, or even dessert.

Why This Rhubarb Bread Recipe Is Special
This lemon herb chicken recipe might get all the weekday dinner glory, but when it comes to spring baking, nothing beats a simple loaf of rhubarb bread. The beauty of this recipe lies in its balance—moist and tender from oil and milk, with tangy pops of fresh rhubarb and just a hint of citrus from orange zest.
It’s also highly adaptable. Whether you’ve got rhubarb fresh from the market or frozen from last season, this recipe welcomes it. And if you’re short on something, no worries—there’s flexibility built in. This loaf feels fancy, but it’s totally doable for a first-time baker.
Ingredients and Preparation
Rhubarb: The star of the show, rhubarb adds a bold, tart bite that balances out the sweetness of the batter. It softens as it bakes, creating little pockets of tang throughout the loaf.
Granulated Sugar: Adds the sweetness that tempers the sharpness of the rhubarb. You can reduce slightly if you prefer a less-sweet bread.
Orange Zest: Brings a subtle citrus aroma that lifts the flavor without overpowering it. Optional but recommended.
Vanilla Extract: Adds depth and warmth to the batter, enhancing the sweetness and overall aroma.
Vegetable Oil: Keeps the bread ultra-moist and tender, and unlike butter, it doesn’t require creaming. Coconut oil works as a substitute.
Milk: Provides richness and binds the batter. Any dairy or non-dairy milk will work (like almond or oat milk).
Eggs: Help give the bread structure and a soft crumb.
All-Purpose Flour: The base of the batter, creating that soft, sliceable loaf. You can use whole wheat flour for a denser, nuttier version.
Baking Powder & Salt: Baking powder gives rise and fluffiness; salt sharpens the flavors.
Powdered Sugar, Heavy Cream & Orange Oil (for glaze): The glaze is a glossy finish that enhances sweetness and adds a touch of luxury. If you don’t have orange oil, lemon juice or zest will do.
Step-by-Step Instructions
Step 1 Preheat your oven to 350°F (175°C) and prepare a standard 9×5-inch loaf pan by greasing it or lining it with parchment paper. This prevents sticking and helps lift the loaf out cleanly.
Step 2 In a large bowl, whisk together the sugar, orange zest, vanilla extract, vegetable oil, milk, and eggs until the mixture looks smooth and emulsified. This is your wet base.
Step 3 In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps avoid clumps and ensures even distribution of leavening agents.
Step 4 Rinse the rhubarb under cool water and pat it dry. There’s no need to peel it. Dice the stalks into ½-inch pieces—roughly two cups worth.
Step 5 Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined. It’s okay if the batter looks a bit lumpy—overmixing can make the bread tough.
Step 6 Add the diced rhubarb to the batter and stir gently until evenly distributed. Be careful not to overwork the batter at this stage.
Step 7 Pour the batter into the prepared loaf pan, spreading it evenly with the spatula. Tap the pan lightly on the counter to eliminate air bubbles.
Step 8 Bake in the center of the oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Step 9 Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents it from becoming soggy on the bottom.
Step 10 While the bread cools, whisk together powdered sugar, cream, and orange oil until smooth. Drizzle the glaze over the cooled loaf using a spoon or fork.

Beginner Tips and Notes
If your rhubarb is browning too quickly on top while baking, lightly tent the loaf with foil halfway through. For added flavor, a pinch of cinnamon can be stirred into the batter.
Don’t overmix after adding flour; stir just until the batter comes together. Use a flexible spatula to scrape the sides clean and get every bit into the pan.
If you don’t have a loaf pan, muffin tins work too—just reduce baking time to 20–25 minutes and test with a toothpick.
Want a crispier top? Sprinkle a little raw sugar over the batter before baking.
Serving Suggestions
This rhubarb bread is a winner on its own, but here’s how to elevate it:
Serve warm with a dollop of whipped cream or Greek yogurt for a comforting dessert.
Pair with a simple fruit salad or soft cheese for a fancy brunch plate.
Enjoy with coffee or tea in the morning for a cozy start to your day.
Storage Tips: Wrap tightly in plastic or foil and keep on the counter for up to 3 days. For longer storage, freeze slices individually and toast as needed for a quick and healthy snack.
Conclusion
If you’re looking for an easy sheet pan dinner, come back later—but for now, this quick and healthy rhubarb bread is the perfect way to dip your toes into the world of baking. It’s reliable, flexible, and beginner-friendly with minimal cleanup. Plus, the aroma that fills your kitchen while it bakes is just a bonus.
Give it a try and let me know how it goes in the comments. Did you add a twist, like cinnamon or berries? I’d love to hear what you come up with!
FAQ About Rhubarb Bread
Q1: Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well to prevent excess moisture from affecting the batter.
Q2: 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 fully baked. It usually takes 55–60 minutes at 350°F.
Q3: Can I make this bread without the glaze?
Absolutely. The glaze adds sweetness and visual appeal, but the bread is flavorful and moist enough to stand on its own.
More Relevant Recipes
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Rhubarb Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
This easy rhubarb bread recipe is moist, slightly tart, and perfect for spring baking. Ideal for beginners, it’s a quick and healthy treat with a citrus glaze.
Ingredients
- 1 cup granulated sugar
- 1 teaspoon orange zest
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup milk
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 cups fresh rhubarb, diced
- For the glaze: 1/2 cup powdered sugar
- 2 to 3 tablespoons heavy whipping cream
- 1 to 2 drops orange oil
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together sugar, orange zest, vanilla extract, vegetable oil, milk, and eggs until smooth.
- In a separate bowl, sift together flour, salt, and baking powder.
- Rinse and pat dry the rhubarb, then dice into 1/2-inch pieces to make 2 cups.
- Gently fold the dry ingredients into the wet mixture until just combined; lumps are fine.
- Fold in the diced rhubarb evenly, being careful not to overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, cream, and orange oil to make the glaze, then drizzle over cooled bread.
Notes
- Do not eat rhubarb leaves or bottom stems—they are toxic.
- Use a light hand when folding in dry ingredients to avoid tough bread.
- Frozen rhubarb can be used; thaw and drain before adding.
- Skip the glaze if you prefer a less sweet loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: 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