Rhubarb Loaf

Name: Old Fashioned Rhubarb Loaf
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1/2 cup butter (softened); 1 cup sugar; 2 large eggs; 2 cups all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 cup light sour cream; 1/4 cup milk; 1 tsp. vanilla; 1 1/2 cups rhubarb (diced small)

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This Rhubarb Loaf is soft, moist, and filled with the perfect balance of sweet and tart flavor. Made with fresh rhubarb and simple pantry ingredients, this easy rhubarb loaf recipe is a delicious way to enjoy seasonal baking.

If you love a great loaf, then you must try our Lemon Blueberry Loaf or our Orange Pecan Loaf.

Can I use Frozen Rhubarb?

Yes, I use a lot of frozen rhubarb in all my recipes. Make sure you chop it up into smaller pieces before freezing so that you can use it in all your recipes. Use it from frozen, not thawed.

Why I Love This Recipe

Great use for homegrown rhubarb
Delicious loaf for breakfast
Great as a snack anytime
Freezes well
Perfect tender moist loaf

Helpful Items for This Recipe

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Non-Stick 9 x 5 in Loaf Pan

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White

Stainless Steel Whisk Set 8″ 10″ 12″

Horizontal front view of rhubarb loaf sliced.

Rhubarb Loaf Ingredients

The easy quick bread recipe below is quickly becoming a favorite in our house. To make this delicious loaf even more moist and delicious, I added in sour cream, and it turned out great!

Ingredients

Butter – It needs to be softened, and I use salted butter for this recipe.

Sugar – Granulated sugar works best for this recipe.

Large eggs and All-purpose flour – I always use large eggs, so that is what I have on hand, and likewise with AP flour.

Baking powder and baking soda – The usual leavening agents are used in this recipe.

Salt – Even though the recipe is sweet, and you have used salted butter, you still need to add more.

Light sour cream and milk – I like light sour cream in baking, and that is what I normally use. You can also use whatever milk you have on hand, skim, 1%, 2% or 3% works.

Vanilla – This isn’t just for flavor, but it balances richness and acidity too.

Rhubarb – This needs to be diced small, so it floats around the loaf and won’t sink to the bottom. You can used frozen also. Just don’t thaw.

How to Make a Rhubarb Loaf

Preheat oven to 350F. Spray a 9x5x3″ loaf pan with cooking spray and set aside.

Whisk together the flour, baking powder, baking soda and salt, set aside.

In the bowl of a stand-up mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing well after each, then add the vanilla.

Add the flour with the milk and sour cream in batches, starting and finishing with the flour. Mix well. Fold in the rhubarb.

Pour into the prepared loaf pan, smooth top and bake for 60-70 min. until a tester comes out clean. Let cool 10 min. and then remove from pan and cool further on a wire rack. Store in an air-tight container for a few days if needed.

Once completely cooled, slice and enjoy!! Great with butter or on its own.

Recipe Pro Tips

About Rhubarb

There are many different varieties of rhubarbs. I am not certain of the ones we have planted, as they were here when we bought the house.

The stalks are smaller than some and much redder in color, too, therefore, giving all my desserts a lovely color.

Although rhubarb is not a true fruit, it is usually prepared like one. The leaves are highly poisonous, so discard those quickly.

The long stalks are sour and bitter if not added to something sweet like this delicious loaf.

You can pair rhubarb with almost any fruit – strawberry is a common one, but lemon, banana, apple, and blueberry all work amazingly well to create delicious recipes.

Here is our most popular recipe, Rhubarb Dream Bars. Get yourself extra rhubarb for this recipe and all of our others.

Here are all of our wonderful rhubarb dessert recipes!

And for even more, just do a quick search of rhubarb.

Pin it HERE!!

Pin it HERE!!

Old Fashioned Rhubarb Loaf

Tara Noland

An Old Fashioned Rhubarb Loaf that is very easy to make, and the moist cake will be enjoyed at any time of the day. Great use for your backyard rhubarb.

4.38 from 200 votes

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Dessert

Cuisine American

Servings slices

Calories 239 kcal

Video

Ingredients

1/2 cup butter softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup light sour cream
1/4 cup milk
1 tsp. vanilla
1 1/2 cups rhubarb diced small

Instructions

Preheat oven to 350F. Spray a 9x5x3" loaf pan with cooking spray and set aside.
Whisk together the flour, baking powder, baking soda and salt, set aside.
In the bowl of a stand-up mixer, cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each, then add the vanilla. Add the flour with the milk and sour cream in batches, starting and finishing with the flour. Mix well. Fold in the rhubarb.
Pour into the prepared loaf pan, smooth top and bake for 60-70 min. until a tester comes out clean. Let cool 10 min. and then remove from pan and cool further on a wire rack. Store in an air-tight container for a few days if needed.

Equipment

Non-Stick 9 x 5 in Loaf Pan

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White

Stainless Steel Whisk Set 8" 10" 12"

Nutrition

Serving: 12slicesCalories: 239kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 240mgPotassium: 108mgFiber: 1gSugar: 17gVitamin A: 331IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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