Easy Rhubarb Quick Bread Recipe

Super Easy Rhubarb Quick Bread Recipe

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5 from 1 review

Delightfully tart and perfectly sweet homemade rhubarb bread recipe with a hint of orange zest. This moist quick bread features a crisp sugar top. Also has a secret healthy twist!


  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing the pan
  • 1 cup* (200 grams) plus 1 tablespoon granulated sugar
  • ⅓ cup plain whole milk yogurt
  • 1 tablespoon orange zest (about 1 orange)
  • 2 large eggs
  • 1 ¾ cup (223 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2  cups (260 grams) rhubarb cut in 1/4-inch slices (about 46 stalks)

Special Equipment

  • Loaf pan (I used an 8. 5 x 4. 5 x 2.75-inch pan)


  1. Preheat the oven to 350° Fahrenheit. Butter and flour the loaf pan.
  2. Mix together the melted butter, 1 cup of sugar, orange zest, and yogurt in a large bowl. Whisk in the eggs.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Toss 1 3/4 cups of rhubarb in the flour mixture a couple of times to coat.
  5. Fold the rhubarb flour mixture into the egg mixture and mix until combined.
  6. Transfer the batter to the prepared loaf pan and smooth to level out the top.
  7. Sprinkle the loaf with 1 tablespoon of sugar. Sprinkle the remaining rhubarb pieces on top.
  8. Bake for 55-65 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 10 minutes, then run a knife around the edges and remove the loaf from the pan. Let cool at least another 15 to 20 minutes before slicing.



*It is possible to reduce the sugar to 3/4 cup, but in my opinion this significantly detracts from the flavor of the bread.