Rhubarb Bread Recipe: Classic Quick Bread with Streusel and Orange Glaze
This loaf blends tart rhubarb and buttery streusel for irresistible springtime indulgence.
Rhubarb Bread: A Seasonal Classic
Every year, as spring emerges and markets overflow with fresh rhubarb, home bakers search for creative ways to enjoy this vivid, tart vegetable. Rhubarb bread stands out as a delightful quick bread studded with fresh rhubarb, crowned by a buttery oat streusel, and finished with a bright orange glaze. This approachable recipe merges the tangy flavor of rhubarb with comforting, tender crumb and contrasting textures, making it a must-try treat for breakfast, snacks, or dessert.
What Makes Rhubarb Bread Special?
- Quick bread method: No yeast required, ready to bake in minutes.
- Fresh rhubarb: Offers pops of tartness and vibrant color.
- Oat streusel topping: Adds crunch and buttery sweetness.
- Orange glaze: Provides a citrusy finish that complements the rhubarb’s tang.
- Versatile: Easily adapts to breakfast or dessert, served plain or with cream.
Ingredients Overview
For the Streusel
- All-purpose flour
- Granulated sugar
- Old-fashioned rolled oats
- Cold salted butter, cubed
For the Bread
- Baking spray with flour (for pan)
- Granulated sugar
- Sour cream, room temperature
- Vegetable oil
- Fresh orange zest
- Vanilla extract
- Large eggs, room temperature
- All-purpose flour
- Baking powder
- Baking soda
- Ground cardamom
- Kosher salt
- Chopped rhubarb (cut into 1/4-inch pieces)
For the Glaze
- Powdered sugar
- Fresh orange juice
Step-by-Step Directions
- Prepare the Streusel:
- Whisk together flour, sugar, and oats.
- Rub cold butter into dry mixture until it forms a pinchable dough; chill until ready to use.
- Prepare the Baking Pan:
- Preheat oven to 350°F.
- Spray an 8½-by-4½-inch loaf pan with baking spray. Line pan with parchment, leaving a 2-inch overhang on two sides. Spray parchment.
- Make the Batter:
- Whisk together sugar, sour cream, oil, orange zest, vanilla, and eggs in a large bowl.
- In a separate bowl, sift flour, baking powder, baking soda, cardamom, and salt.
- Add flour mixture to wet ingredients in two additions, whisking to combine.
- Fold in chopped rhubarb.
- Assemble:
- Spoon batter into prepared pan.
- Break streusel into dime-sized pieces, sprinkle evenly over batter.
- Bake:
- Bake 1 hour 5 minutes to 1 hour 15 minutes, or until top is golden and toothpick inserted in center comes out clean.
- Cool:
- Let bread cool in pan on wire rack for 10 minutes.
- Use parchment overhang to lift bread from pan.
- Cool completely, at least 1 hour.
- Make the Glaze:
- Whisk together powdered sugar and orange juice until smooth and thick, adding sugar or juice to reach desired consistency.
- Finish:
- Drizzle glaze over cooled loaf. Let set 15 minutes before slicing or serving.
Baking Tips for Perfect Rhubarb Bread
- Streusel texture: Chill streusel topping for defined clusters and crunch.
- Uniform rhubarb pieces: Cut rhubarb to 1/4-inch dice to ensure even baking.
- Parchment overhang: Essential for easy removal and clean slices.
- Test for doneness: Toothpick should come out clean, or with a few moist crumbs, from the bread’s center.
- Light-colored pan: Prevents overly dark sides.
Ingredient Substitutions and Variations
- Sour cream: Swap with plain Greek yogurt for similar moisture and tang.
- Vegetable oil: Can use melted butter, but flavor and texture will shift.
- Cardamom: Replace with cinnamon for a warmer, familiar spice.
- Rhubarb: If unavailable, try sliced strawberries for a twist.
- Nuts: Add chopped walnuts or pecans to the batter or streusel for extra crunch.
Serving Suggestions
- Slice thick and serve with whipped cream or vanilla yogurt for breakfast.
- Pair with afternoon tea for a simple treat.
- Drizzle with extra glaze when serving as dessert.
- Wrap cooled loaf in plastic and refrigerate or freeze slices for up to 2 months.
What Is Quick Bread?
Quick bread refers to baked goods—like this rhubarb bread—that use chemical leaveners (baking powder and/or baking soda) instead of yeast, allowing for immediate baking without rise times. Popular quick breads include:
- Banana bread
- Pumpkin bread
- Scones
- Biscuits
- Blueberry bread
This method results in a moist crumb and tender loaf—ideal for slicing and serving warm. Avoid overmixing to prevent tunnels and ensure the bread stays soft and light.
Table: Streusel vs. Glaze
| Component | Texture | Flavor | Purpose |
|---|---|---|---|
| Oat Streusel | Crunchy, crumbly | Buttery, sweet | Visual appeal, texture contrast |
| Orange Glaze | Smooth, pourable | Tart, citrusy, sweet | Flavor accent, moist finish |
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use frozen rhubarb?
A: Yes, but thaw and drain well before adding to the batter to prevent excess moisture.
Q: Is rhubarb safe to eat raw?
A: The stalks are safe and edible—never use the leaves, which are toxic.
Q: Can I make this bread ahead?
A: Absolutely. Store wrapped at room temperature for up to 2 days, or refrigerate for longer freshness.
Q: Why does my bread fall in the middle?
A: This often happens from overmixing, underbaking, or too much moisture. Check oven temperature and mix gently.
Q: How do I know when rhubarb is in season?
A: Rhubarb is typically available from late spring through early summer; look for firm, crisp red stalks in stores or markets.
Q: Can I bake double or triple batches?
A: Yes, scale ingredients accordingly and use separate pans. Baking time may vary with pan size and oven capacity.
Storing and Freezing Tips
- Cool bread completely before wrapping to avoid soggy crust.
- Store in plastic wrap at room temperature for up to 2 days.
- Refrigerate for longer shelf-life or freeze for up to 2 months.
- Thaw at room temperature before glazing or serving.
Expert Baker’s Advice
- Room temperature ingredients blend better for smooth batter.
- Even layering of streusel prevents sinking and ensures crunch in every slice.
- Subtle spices—cardamom or cinnamon—enhance rhubarb’s flavor without dominating.
- Don’t rush glazing: glaze sets best on a fully cooled loaf.
Rhubarb Bread Variations to Try
- Cinnamon swirl: Layer cinnamon sugar within the batter for extra spice.
- Cream cheese ribbon: Add softened cream cheese as a layer for creamy contrast.
- Lemon glaze: Substitute orange juice and zest with lemon for brighter acidity.
- Nutty crunch: Mix chopped nuts into both the batter and streusel.
Storage & Freezing Instructions
- To store: Wrap cooled loaf tightly and keep at room temperature for up to 2 days; refrigerate for up to a week.
- To freeze: Slice or leave whole, wrap in freezer-safe packaging, and freeze up to 2 months. Thaw before serving.
- Refresh slices: Briefly toast in oven for warm, fresh flavor.
Nutrition Information
While exact nutrition values may vary, each slice provides approximately:
- Calories: ~200–250
- Fat: ~8–10g
- Sugar: ~12–20g
- Protein: ~4g
- Fiber: 1–2g
The inclusion of rhubarb offers vitamin K, vitamin C, and dietary fiber.
Final Thoughts
This classic rhubarb bread recipe is simple yet impressive, making use of seasonal produce and incorporating elements of texture and color. The crunchy streusel, tender crumb, and bright glaze unite for a loaf that’s equally suited to a spring brunch or cozy afternoon snack. Customize, serve, and enjoy—this is rhubarb at its best.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60569608/rhubarb-bread-recipe/
- https://www.thatskinnychickcanbake.com/cinnamon-swirl-rhubarb-bread/
- https://www.thepioneerwoman.com/food-cooking/recipes/a87386/cinnamon-rhubarb-bread/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43378705/rhubarb-recipes/
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