Rhubarb Quick Bread

Rhubarb Quick Bread

Recipe and photo credit Lindsay A. Strannigan



  1. Preheat the oven to 350F. Prepare your loaf pan - grease with butter and coat with flour.
  2. In a large bowl, whisk together the melted butter, sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients.
  3. In the bowl that you mixed the dry ingredients, toss most of the rhubarb with a tablespoon (or more) of flour, to coat. Reserve a small amount to dapple on top of the bread.
  4. Add the floured rhubarb pieces to the batter and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining rhubarb. Bake until the loaf is golden brown and a skewer inserted in the center comes out with moist crumbs attached, 55-60 minutes.
  5. Transfer the pan to a rack to cool for 10 minutes, then carefully flip the loaf out of the pan. Allow to fully cool before slicing and serving.
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