Rhubarb Quick Bread
Published: May 9, 2024.
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This citrusy Rhubarb Quick Bread is moist, tender and packed with sweetly-tart fresh rhubarb. With bright notes of orange, cardamom and vanilla, it’s a celebration of fresh spring flavours!
One of the simplest, most delicious ways to use fresh rhubarb, in this recipe it is the star of the show. The sweetness of the cardamom, orange and vanilla work to temper its tartness and add depth of flavour. The hardest part? Waiting for it to cool before slicing it!
How to Bake with Fresh Rhubarb
When harvesting or shopping for rhubarb, you’ll want to look for firm, brightly coloured pink, red or green stalks. The colour doesn’t really change the way it tastes, but the more colourful stalks will make for a more stunning bake if you can find them.
Fresh rhubarb will keep well on the counter for a day or two, in the crisper for up to 4-5 days or you can dice and freeze the stalks in an airtight container or freezer bag for up to 6 months.
Does the Rhubarb have to be Cooked before Baking?
Not at all! Baking uncooked rhubarb will mellow it’s flavour and help the individual pieces retain their shape.
Here’s What You’ll Need to Make It
Rhubarb
Sugar
Freshly grated orange zest
1 large egg
Buttermilk
Neutral vegetable oil (I use grapeseed)
Vanilla
All-purpose flour
Whole wheat all-purpose flour
Baking powder
Baking soda
Ground cardamom (or cinnamon)
Kosher or fine sea salt
Tips for Making Rhubarb Quick Bread
The vegetable oil and buttermilk are key to its thick, cakey-soft texture. If you don’t have buttermilk, you can make your own (see note below) or even replace it with an equal amount of apple sauce for a non-dairy option. This recipe also works well with frozen rhubarb if you have a stash in your freezer (see note).
I highly recommend baking this rhubarb quick bread in a glass loaf pan like this one. Dark metal pans heat faster contributing to a better rise and crispy, browned edges for things like cakes, pies and bread. Dense, moist bakes made with lots of fruit, however, take a little longer to cook to the centre and benefit from the slower heat conductivity of a glass baking pan. If you don’t have one, you can always tent your loaf with foil to help prevent the top and outer edges from over-baking.
Why You’ll Love This Rhubarb Bread
Simple bakes really are the best, and once brightly coloured rhubarb starts popping up at the market in the spring this is the first thing you should make with it.
Made in one bowl, this buttermilk quick bread is a cinch to put together with simple pantry ingredients and it freezes beautifully.
Once rhubarb is baked, the flavour shifts from sour to sweetly-tart and berry-like. Delightfully sweet with fresh and unique citrus flavours and an almost crunchy top, this quick and easy recipe produces a seasonally inspired loaf that is soft and buttery with a tender crumb.
Packed with fresh spring flavours, this citrusy Rhubarb Quick Bread will have you doubling the recipe to gift or save a loaf for later in the summer!
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Rhubarb Quick Bread
Makes 10 servings. Prep time 15 minutes, cook time 60-65 minutes.
Ingredients
2 cups (200 grams) diced rhubarb
1 cup (120 grams) + 1½ teaspoons (6 grams) granulated sugar, divided
Freshly grated zest of 1 orange (about 2 tablespoons or 10 grams)
1 large egg
1 cup (240 ml) buttermilk
½ cup (112 grams) neutral vegetable oil
1 teaspoon (5 ml) vanilla
1 cup (130 grams) all-purpose flour
1 cup (130 grams) whole wheat all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (3 grams) baking soda
½ teaspoon (2.5 gram) ground cardamom
½ teaspoon (1.5 grams) kosher or fine sea salt
Instructions
Preheat oven to 350ºF (177ºC) and prepare parchment-lined 8½ x 4½-inch (1.5 litre) glass loaf pan.
In a large bowl, press together sugar and orange zest using a spatula or the back of a wooden spoon until the sugar takes on an orange hue and is fragrant. Whisk in egg, buttermilk, oil and vanilla until well combined.
Add flours, baking powder, baking soda, cardamom and salt and mix until combined. Do not overmix, it’s okay to still see flour remnants around the edges of the bowl. Fold in rhubarb and stir just until it’s distributed evenly through the batter.
Turn batter into prepared pan, smoothing out the top with a spatula if needed.
Sprinkle remaining sugar across the top, then bake for 60-65 minutes until a tester inserted into the centre comes out clean. *If using a metal loaf pan, don’t forget to tent your loaf with foil to help prevent the top and outer edges from over-baking.
Set loaf on a wire cooling rack and let it cool in the pan for 15 minutes. Using parchment edges, lift loaf from pan to rest on rack until cooled completely (about 1 hour).
Notes
To make gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.
Frozen rhubarb: Measure then add the rhubarb straight from the freezer. Do not thaw.
Don’t have buttermilk? To make your own, stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients.
Storage: This loaf will keep well in an airtight container on the counter for 2-3 days, in the fridge for up to a week or frozen for up to 3 months.
