Rhubarb Bread should be all about the rhubarb, and not loaded down with spices or too much sugar. In this perfected recipe, rhubarb is the star of the show. There's a touch of orange to accentuate the flavor of this unique vegetable, and the bread is moist, not too dense, and perfectly delicious. It's also a quick fix - what are you waiting for? Make the best ever Rhubarb Bread today!
Rhubarb is such a funny vegetable. You can eat the stalks, but not the leaves (they're poisonous) and a single plant can get colossal! They're best eaten in the spring when the stalks are tender and loaded with flavor. Rhubarb can be made into baked goods, sauces, jams, juices, and more! It really is versatile, but with a characteristic sour flavor, it has to be properly balanced with sweetness.
This Rhubarb Bread is pretty much perfection in a loaf pan. It's not too moist, it rises perfectly, and it is loaded with rhubarb flavor. There's enough sugar in it to balance the tartness of the rhubarb, but not enough to make this bread too sweet. I'm all for cutting back on sugar!
I make a double batch because one loaf gets quickly devoured, but I can freeze the second loaf so that I can sneak a slice now and then to enjoy with a cup of tea.
Wondering what to serve with Rhubarb Bread? I love a slice of this not too sweet bread with a cup of coffee for breakfast (try a slice toasted with some butter on it!!), or I'll add it to back bacon and scrambled eggs for brunch. A slice of this easy bread also pairs fabulously with a bowl of soup, or a salad.
Wrap this bread up tightly in plastic wrap an store it on the counter for 1-2 days, or freeze it! I love slicing the bread and then freezing it in a zipper-top bag to enjoy later. That way I can pull of a slice and thaw it to enjoy whenever I'm in the mood.
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