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Orange Rhubarb Bread

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
  • Makes
    2 loaves (6 slices each)


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 teaspoon grated orange zest
  • 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


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest 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.
  • Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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.
Nutrition Facts
1 slice: 128 calories, 7g fat (3g saturated fat), 31mg cholesterol, 81mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 2g protein.

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  • ebramkamp
    May 28, 2020

    This is a flavorful quick bread. I did use a bit more orange zest simply because i had it and didn't want it to go to waste. i also used toasted pecans because that is what I had. I shared this with neighbors and they loved it.

  • KKocer
    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.

  • crankyankee
    Jan 25, 2015

    good but not sure I would make again.

  • stevenspoint
    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.

  • galeygogo
    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!

  • edl274
    May 26, 2012

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

  • wileyhen
    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.

  • cbrz
    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.

  • 3yellowdogs
    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!

  • kitchenmaid
    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.