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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 5-3/4x3x2-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. 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: 128 calories, 7g fat (3g saturated fat), 31mg cholesterol, 81mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 2g protein.

Reviews for Orange Rhubarb Bread

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KKocer User ID: 8417045 227981
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."

MY REVIEW User ID: 6310398 225167
Reviewed Apr. 20, 2015

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

Dilli User ID: 7204156 224933
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."

crankyankee User ID: 7233510 218765
Reviewed Jan. 25, 2015

"good but not sure I would make again."

stevenspoint User ID: 6793093 179640
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."

galeygogo User ID: 6151170 182667
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!"

edl274 User ID: 2973607 164354
Reviewed May. 26, 2012

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

wileyhen User ID: 4455995 178773
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."

cbrz User ID: 5908492 210489
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."

3yellowdogs User ID: 6376575 182666
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!"

kitchenmaid User ID: 62335 97804
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."

SuperTomato User ID: 6364505 179220
Reviewed Apr. 27, 2012

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

Signe2 User ID: 2095741 111327
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!"

jbillitti User ID: 2839492 164350
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."

[email protected] User ID: 3531900 119967
Reviewed Apr. 15, 2012

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

christinedavis12 User ID: 1843253 179218
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."

sstetzel User ID: 158954 119966
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."

MiskinLadi User ID: 6150924 104087
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!"

tsuop User ID: 6274346 182665
Reviewed Apr. 13, 2012

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

zucchinilady User ID: 3149814 143201
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.."

fredaevans User ID: 6360805 210488
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.'"

Pamela.H User ID: 5335024 178556
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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