My rhubarb patch was the inspiration for this Old Fashioned Rhubarb Loaf. Rhubarb is a great late spring/early summer crop that is really versatile.
The weather plays a big role in when rhubarb is ready to harvest. With a very dry spring, I let my rhubarb stay in the ground longer.
My stalks were short and stunted due to lack of rain but after the last two or three weeks of deluge rain, they are plumped up and are now bright ruby red. I also love to freeze rhubarb so that I can enjoy it year round. Want another rhubarb recipe? Try our amazing Rustic Rhubarb Cake.
Just perfectly ripe for picking using in delicious baked treats.
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 and healthy desserts.
Most noteworthy are these Rhubarb Dream Bars. The lovely color and gorgeous recipe have made this one of our most popular recipes.
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!
It works as a breakfast item, but it also carries you right through the day for coffee or tea time or works as a dessert.
Rhubarb Loaf
It’s actually really easy to make this recipe. First, preheat the oven to 350 degrees.
Then, in a large bowl, cream the butter (room temperature or softened) and sugar together until the mixture is fluffy (either by hand or using a stand mixer).
Add in eggs one by one, then the vanilla, mixing well after each addition.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. (You can substitute 1 cup whole wheat flour for 1 cup all-purpose flour to make it more nutritious.)
Add in half of the flour mixture, ¼ cup milk, ½ cup sour cream, finishing with the rest of the flour mixture. Mix well before folding in the cups of rhubarb.
Although rhubarb and nuts go well together we omitted them in this rhubarb bread.
Easy Peasy!
Spray your loaf pans with cooking oil (even if they’re non-stick), and pour the mixture into the pans.
Bake for between 60 and 70 minutes – when a toothpick inserted into the loaf comes out clean, the loaf is done. The top of the bread should be a lovely golden brown.
Cool in the pan for 10 minutes then remove from the pan onto wire racks to cool completely. Enjoy on its own or with a scoop of ice cream!
Our daughter does not like cake very much but give her a delicious loaf like this one and she is in love.
She loves devouring not one but two slices right away. I don’t mind as I know what goes into this loaf, nothing but old-fashioned goodness.
Here are the Rhubarb Dream Bars I spoke to you about in the beginning. Get yourself extra rhubarb, maybe you will be wanting to make both recipes!!
Here are all of our wonderful rhubarb dessert recipes and one cocktail recipe too!
- Old-Fashioned Rhubarb Pudding Cake
- Rhubarb Dream Bars
- Old Fashioned Rhubarb Loaf
- Super Easy Rhubarb Tarts
- No Churn Rhubarb Ice Cream Recipe
- Blueberry Rhubarb Jam
- Rhubarb Strawberry Cobbler
- Rhubarb Strawberry Crisp
- Rhubarb Strawberry Sour Cream Pie
- Rhubarb Margaritas
- Rhubarb Dump Cake
- Rhubarb Impossible Pie
Old Fashioned Rhubarb Loaf
An Old Fashioned Rhubarb Loaf that is very easy to make and the moist cake will be enjoyed at anytime of the day. Great use for your backyard rhubarb.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 tsp. each baking powder, baking soda and 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 standup 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.
Comments & Reviews
Pam says
Those look so good. Can you believe I have never tried Rhubarb? It is not grown a lot in our area, but I am going to remedy that by planting some in our garden so I can try your recipes.
Allie D. says
I have never had rhubarb loaf. It looks really good though. I may try it soon. My neighbor always gives us his rhubarb when its ready for picking. It will be a nice change from the strawberry rhubarb pie that we always make.
Stacie @ Divine Lifestyle says
That look so good! I love strawberry rhubarb pie, and I just know that rhubarb is going to be delicious in a sweet bread like that. Yummo!
Aimee Smith says
My husband would love this. I am going to have to whip this up.
Tammy says
I was just wondering if you can still find it somewhere where can I find it
Tara Noland says
It is very seasonal but you may still be able to find some or maybe someone has a stash in their freezer.
Kathy says
This looks really good. I’ve never been much of a fan of rhubarb though. I would still like to try out the loaf. It does sound good.
Cathi Crismon says
Oh my! Both recipes look delicious! My family would love them. I’m sharing these recipes with my daughter-in-law. Thanks!!
Alicia says
This looks like it would be perfect for breakfasts or snacks. I’ve never had rhubarb before but this would be a delicious way to try it for the first time.
Ann Bacciaglia says
This looks like a delicious recipe. I will have to get the ingredients I need to make this on the weekend. I have some frozen rhubarb I can use.
Stacie V says
I love Rhubarb recipes. I am going to try this for dessert tomorrow. My family will love it.
Amy Desrosiers says
This recipe looks splendid! I have never tried rhubarb in a dessert and guess I should give it a go!
Cindy says
Thank you, I made this yesterday and it is delicious. I plan to try it again and add nuts and/or lemon zested sugar topping but really it’s perfect as is. Guess what – it’s gone already, that’s always a good sign!
Tara Noland says
Excellent, so glad you liked it!!
Vicki B says
What about the Vanilla? The ingredient list says vanilla
A but the instructions don’t indicate when to add it.
Tara Noland says
Sorry, I have updated the recipe now, I always add the vanilla after the eggs.
Brenda says
Could you do half and half strawberries and rhubarb in this recipe?
Tara Noland says
I would say yes, give it a go. Strawberries and rhubarb go hand in hand!!
Brenda says
I thought so..thank you.
I’ll do just that.
Tara Noland says
Tell me how it turns out!! Can’t wait to pick my rhubarb.
Stephanie says
Has anyone tried reducing the sugar? I usually half what recipes call for but rhubarb usually needs the help. Thoughts?
Tara Noland says
I hear what you are saying with the rhubarb needing more sugar. Maybe I would go with 3/4 cup and try that. I think that would be okay.
Sally says
Hi
Do you know if this loaf is freezable?
Thanks!
Tara Noland says
Most loaves are freezable. Although I have not frozen this one in particular I think you would be just fine in freezing it.
Roman Zouev says
Is it possible to change to metric measures?
Tara Noland says
As in weight Roman? Then I am not sure, sorry.
Liz says
Lots of metric conversion charts in google
Lori says
How much butter with the loaf ?
Tara Noland says
1/2 cup the recipe says, is there something else you need?
Tami Johnson says
Do you think you could use frozen rhubarb? I have excess in my freezer and looking for new recipes to try and this loaf looks amazing!
Tara Noland says
I am not sure Tami if you can or not. I use frozen more for compote, pies, and just used it for ice cream. If your rhubarb is already small diced then I would say yes, if you have to defrost it and try to cut it I think it will get too watery.
Sharon says
I used frozen and thawed it half way then diced it and it was perfect. This recipe is a keeper for sure it is delicious.
Tara Noland says
So glad you enjoyed it!!
Linda says
I just put it in the oven will try when it cool we love to try different rubard recipes
Tara Noland says
I hope you enjoy it!! Try searching some of our other rhubarb recipes. We have lots!! Cheers!!
Shaina Haber says
i just put my second batch of this in the oven! I did make a few changes, but the idea is the same. i used greek yogurt instead of sour cream, half whole wheat flour, and added a generous amount of cinnamon (because who doesn’t love cinnamon??). I also made it in 4 mini-loaves and sprinkled sugar on top so it got a nice crunch on top. my first batch i used 1.5 cups of rhubarb, and i felt like i could go more, so i used up the rest of the rhubarb i had in this batch–a little over two cups! i think it’ll still be fine. i devoured the first batch so fast it was slightly embarrassing, and i expect the second batch to go the same. definitely one of my new favorites!
Tara Noland says
Sounds awesome, so glad you are enjoying the loaves!
Jean says
I mad eyes this loaf and it turned out perfect, except for taste. The cake is great but the fruit is sour and I will not be making again. I wasted a good cake and my rhubarb.
Tara Noland says
I guess you like it sweeter than most, maybe adding more sugar would have helped you.
Shannon says
I’ve made this bread a bunch of times already and every time I think I want to try something new, I come back to this recipe. I was out of sour cream one time but substituted with plain Greek yogurt, and that turned out great. I love the tartness of rhubarb in this bread!
Tara Noland says
I am so happy you love this bread, I will have to try it with Greek yogurt, mmmm!
Susan says
These recipes look nice! I have never fixed or eaten rhubarb before. Do you use unsalted butter & all – purpose flour? Can skim milk be used? Should the butter & eggs be @ room temperature? Thank you!
Tara Noland says
I use regular butter, all-purpose flour, you can use skim, 2% or whole milk. I haven’t brought the eggs to room temperature for this recipe. We sure love our rhubarb here!!
Robin says
My first loaf is in the oven now. We just passed the 73 minute mark, and we still have wet crumbs on the cake tester. It looks and smells amazing and we can’t wait to try it!!
Tara Noland says
Enjoy Robin!
Amber says
Love this recipe! I added some lemon zest to mine and it was amazing!!
Tara Noland says
I am so glad you liked it. I would kill for a slice right now!! The lemon sounds yummy too!
Oenone says
I love this recipe, although mine seems to get too brown on the top before the centre is cooked. I’m using a fan oven. What do I need to do. Regardless of toasty ness it is delicious and I also use Greek yogurt and rhubarb straight from my garden.
Tara Noland says
Cover it will foil when it starts getting too brown, this will allow the center to cook and the top not burn.
Pat says
I’m using the last of the rhubarb . I have made this cake 3 or 4 times this season and we obviously lovei it.
Great recipie. Thanks for sharing
Tara Noland says
So glad you have enjoyed this summer!! Thanks for telling me!!
Olanna says
OMG this is soooooo good with raspberries, it is ridiculous! A boy working at my house with his father said this was heaven for him! I have made this about a dozen times and it always turns out fantastic. Thank you for sharing this! :):):):):)
Tara Noland says
You have made my day, thank you so much for telling me!! Enjoy!
Glenda Goodman says
My husband and I love this loaf! This recipe is quick and easy to make and I have made it several times already as I have a small rhubarb patch. I followed the recipe as written except for cutting the sugar down a little (like I do with all my baking). Thanks for the great recipe!
Tara Noland says
I am so glad you are enjoying it. Thanks for taking the time to tell us!
Diane says
I’m 73 years old, so I’ve been baking for a loooooong time, and this is definitely the best rhubarb loaf I’ve ever made. Yum! PS. I used yogurt instead of sour cream because I had it on hand.
Tara Noland says
Thank you so much, so glad you have enjoyed it. I have been subbing in yogurt all week for sour cream as that is what we have on hand too. Works great!
Denise says
Hello! What kind of sour cream do you use….Greek, flavored, etc. I’ve got lots of rhubarb, but no idea how to use it. My husbands grandma planted it about 70 yrs ago. Mountain girl moved to the farm and now I have A LOT to learn gardening. Thanks in advance!
Tara Noland says
Maybe you are thinking of yogurt, I just use a regular light sour cream.
Alicia says
This recipe was so easy and exactly what I was going for, thank you so much! This will be my new favorite for a while.
Tara Noland says
So glad you are enjoying it.
Charlie Rugg says
This is absolutely awesome. First thing we’ve ever made with rhubarb and will do it again!
Tara Noland says
So glad you loved this loaf, great way to enjoy rhubarb!!
Kim says
This loaf is amazing! I’ve also made it with raspberries instead of rhubarb and subbed the sour cream for greek lemon yogurt and blueberries fir the rhubarb
Kim Maddux says
Just made this with yogurt as well- so moist and delicious as well as easy!! Thanks for sharing!!
Shirley says
Hi,
I’m wondering if you can use thawed rhubarb for this?
Tara Noland says
I find using frozen works much better than thawed. Just bake for a bit longer, like maybe 10 minutes.
Billie Sue says
Amazing loaf!!! I will be making this again and again 😸
Tara Noland says
So glad you liked it, thanks so much for letting us know.
Karen says
I love this recipe!! So moist and it flavor reminds me of a white cake. I love it with rhubarb, but I’ve also made it with blueberries. That was my grandkids favorite. Thank you for sharing this recipe!
Tara Noland says
You are so welcome, so glad you are enjoying it.
Wendy says
I made this yesterday, had some last night and again today. After sitting overnight it’s even more delicious than it was yesterday. This recipe reminds me of my moms rhubarb loaf cake, the recipe of which I’ve misplaced. Thanks for this one…..it’s definitely a keeper.
Tara Noland says
Thanks, Wendy, so glad you like it.
Glenda says
This recipe is definitely a “keeper”…so good! I follow the recipe, except that I reduce the sugar a little, and it turns every time. Thanks for this wonderful recipe!
Tara Noland says
So glad you are enjoying this recipe!! Thanks for letting us know.
Harlene Miller says
I have made this SO many times. It never fails and is always a hit. When rhubarb is in season I make two and freeze one. Then we eat the first one with coffee in the morning. I given it as part of gift baskets or to friends when visiting. It’s great.
Tara Noland says
Thank you, you have made my day!! Enjoy!!
Deb Webster says
Mine is in the oven atm, had full fat sour cream in the fridge so I used that!
Tara Noland says
I hope it turned out well for you!!
Shelly says
Excellent bread. Wonderful flavor and texture. Thanks for sharing.
Tara Noland says
So glad you enjoyed it!
Susan says
Love this recipe. Can you use blueberries instead of rhubarb
Tara Noland says
Absolutely, this can be your go to loaf for any fruit.
Queen says
Made this cake about a month ago. It was delicious. Got another one in the oven tight now. Can’t wait to taste it.
Tara Noland says
So glad you are enjoying it.
Patsy Stadnyk says
I made this recipe, doubled it and froze it. It was excellent fresh and frozen. I’m going to make the same again but add some strawberries as I’m a little low on the rhubarb! These loaves will go to our church bazaar, ppl love buying homemade loaves!
Tara Noland says
So glad you liked it and they will for sure be a hit at any church bazaar!!