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.
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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KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White
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!
- Old-Fashioned Rhubarb Pudding Cake
- 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 Dump Cake
- Rhubarb Impossible Pie
- Rhubarb Fool
- Rhubarb Raspberry Clafoutis
- Rhubarb Upside Down Cake
And for even more, just do a quick search of rhubarb.
Pin it HERE!!
Pin it HERE!!
Old Fashioned Rhubarb Loaf
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.
Comments & Reviews
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!
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!!
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!!
Lori says
How much butter with the loaf ?
Tara Noland says
1/2 cup the recipe says, is there something else you need?
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
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.
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.
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.
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.
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!!
Amy Desrosiers says
This recipe looks splendid! I have never tried rhubarb in a dessert and guess I should give it a go!
Stacie V says
I love Rhubarb recipes. I am going to try this for dessert tomorrow. My family will love it.
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.
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.
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!!
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.
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.
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!
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.
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.