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Orange Rhubarb Bread Recipe

Orange Rhubarb Bread Recipe

I love rhubarb and this bread is great anytime—for a breakfast treat, a dessert or especially at a tea party with your favorite friends. —Vevianna Schrock, Silverton, Oregon
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:12 servings


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon grated orange peel
  • 1/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup sour cream
  • 2/3 cup finely chopped fresh rhubarb
  • 1/4 cup chopped walnuts


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
  • 2. Transfer to two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (6 slices each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 slice equals 128 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 81 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Reviews for Orange Rhubarb Bread

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Reviewed Jun. 15, 2015

"Delicious recipe! I doubled it and made in two regular size bread pans. Next time I will x4 so my loaves are higher. It is so good! I may have a whole loaf eaten before my husband gets home from work! I sprinkled the top with sugar before baking. Next time I will sprinkle a bit more sugar and also add more orange zest."

Reviewed Apr. 20, 2015

"Dilli: Why would you try to rate something you haven't actually tried? That's cheating!"

Reviewed Apr. 16, 2015

"Only 3/4 cup flour? Is this correct. I could only give it 3 stars because I don't know if the recipe is correct."

Reviewed Jan. 25, 2015

"good but not sure I would make again."

Reviewed Jul. 22, 2014

"This is a great way to use up so much rhubarb. Everyone that has tried this bread really loves it. I cut extra rhubarb up and freeze in 1 1/2 cup bags to make this in the winter months. I also tripled the recipe to make two full large loaves. Need to adjust cooking and cooling times however."

Reviewed May. 2, 2013

"Have made this over and over1 It is yummy and my 3 little nephews love it! I have made this as mini loafs and many times as muffins, sprinkling sugar over the top before baking. And always use the all the zest of one orange. Try it!"

Reviewed May. 26, 2012

"Excellent. As someone suggested, I increased the orange peel. Am also making double batches now because it's so good."

Reviewed May. 20, 2012

"This recipe is absolutely delicious. Next time I make it I am going to double or triple the recipe because I have only a bread loaf size pan. I increased the grated orange to one teaspoon. Best when eaten fresh. Didn't like it after one week as it lost flavor."

Reviewed May. 17, 2012

"This has a great taste. However I do not like the flat apprearance of the loaf. Does anyone have a suggestion as to how to get a better rounded top to the loaf.

I made it as one slightly larger loaf instead of the two tiny ones."

Reviewed May. 4, 2012

"Awesome bread...I love it. My husband is always dieting so I substituted orange fat-free yogurt for the butter and it turned out great!"

Reviewed Apr. 30, 2012

"Made this bread today with fresh rhubarb out of my patch.....Very good.. Nice and moist and flavorful...I liked the orange zest. It's a keeper. Also, there is just the two of us so the small size is perfect."

Reviewed Apr. 27, 2012

"My family and I thought this recipe was delicious, thank you for sharing it!"

Reviewed Apr. 20, 2012

"A very good recipe. I did not have rhubarb on hand so I used golden raisins and walnuts ...but it was great!"

Reviewed Apr. 16, 2012

"Doubled the recipe; for sugar, used 1/2 white and 1/2 honey powder; grated peel of one large orange; toasted pecans; baked in two 8x4 loaf pans for 45 minutes.....turned out perfect! Very moist, and not too sweet."

Reviewed Apr. 15, 2012

"Made this with my first cutting of rhubarb, it is EXCELLENT!! Next time I will double it."

Reviewed Apr. 15, 2012

"I only made a few changes...I doubled the recipe and used half cranberries and half rhubarb...and the peel of 2 oranges. My fruit was froze when I baked it. It still turned out great. It is a keeper."

Reviewed Apr. 13, 2012 Edited Apr. 16, 2015

"You can sub the yogurt for the sour cream with some minor texture differences.

To use honey in place of sugar, for 1 cup of sugar use 2 tablespoons less honey, add 1/4 teaspoon of baking soda and reduce another liquid in the recipe by 3 tablespoons.
The flavor and texture will not be quite the same."

Reviewed Apr. 13, 2012

"I would like to be able to make a substitution of honey for the sugar and yogurt for the sour cream. Do you think this would work? we love the recipe as it is but this is for a friend who cannot have certain items and I'd love to gift her with some of this great bread!"

Reviewed Apr. 13, 2012

"Yummy! When I run out of Rhubarb I'm gonna try Cranberrys"

Reviewed Apr. 13, 2012

"being I have lots of rhubarb, this was a must to make, so moist and I did add more orange peel...make in mini muffins to give away some of them.."

Reviewed Apr. 13, 2012

"Make LOTS! There will be no left-overs 10 minutes after you pull this out of the oven. Also makes great 'French Toast.'"

Reviewed May. 29, 2011

"This is excellent!!! I added more grated orange than the recipe calls for and am so glad that I did! This is a perfect breakfast bread, it's not overly sweet or heavy feeling. I have plenty of leftover rhubarb and plan to make another couple loaves today!!"

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