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Pioneer Woman best rhubarb bread turns fresh rhubarb, orange zest and sour cream into a tender, golden quick bread with oat streusel in 2 hours 45 minutes. It's an easy spring rhubarb dessert loaf for brunch, Mother's Day or picnics, and it's a simple no-mixer recipe.
Chop the rhubarb into pieces about 1/4 inch wide, because small bits soften fully while the loaf bakes. Leave them chunky and you get wet, stringy pockets instead of tender, tangy ones.
Rubbing cold butter into the oat streusel until it holds together like dough gives you big, crisp clusters instead of a powdery topping. Cardamom in the batter adds a warm floral note that makes the tart rhubarb taste brighter.
What you need for this recipe
USA Pan 1-pound loaf pan
The batter bakes in an 8 1/2-by-4 1/2-inch loaf pan, so the bread rises tall with an even crumb.
Buy on AmazonReynolds unbleached parchment paper
A parchment sling lets you lift the tender loaf out without cracking the streusel.
Buy on AmazonCheckered Chef cooling racks
Cooling on a rack keeps the bottom from steaming and getting soggy before the glaze goes on.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Best Rhubarb Bread
Course: DessertCuisine: AmericanDifficulty: Easy8
servings45
minutes1
hour10
minutes520
kcalSour cream and oil keep the crumb soft and moist while raw rhubarb melts into tangy pockets as it bakes. A cold oat streusel crisps up on top, and a thin orange glaze sets over the cooled loaf.
Ingredients
1/2 c. all-purpose flour
1/4 c. granulated sugar
3 tbsp. old-fashioned rolled oats
4 tbsp. cold salted butter, cubed
Baking spray with flour, for the pan
1 c. granulated sugar
1/2 c. sour cream, at room temperature
1/2 c. vegetable oil
1 tbsp. fresh orange zest
1 tsp. vanilla extract
2 large eggs, at room temperature
1 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cardamom
1/4 tsp. kosher salt
1 1/2 c. chopped rhubarb (cut into about 1/4-inch pieces)
1/2 c. powdered sugar, plus more as needed
1 tbsp. fresh orange juice, plus more as needed
Directions
- Make the streusel: Whisk 1/2 cup flour, 1/4 cup granulated sugar and 3 tablespoons rolled oats in a medium bowl. Then rub in 4 tablespoons cold cubed butter with your fingers until you can pinch it into a dough ball, and chill it until needed.
- Prep the pan: Preheat the oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray, then line it with parchment, leaving a 2-inch overhang on two sides, and spray the parchment too.
- Mix the wet ingredients: Whisk 1 cup granulated sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 1 tablespoon orange zest, 1 teaspoon vanilla and 2 eggs in a large bowl. Make sure the sour cream and eggs are at room temperature so everything blends smoothly.
- Add the dry ingredients: Whisk 1 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cardamom and 1/4 teaspoon kosher salt in a medium bowl. Then add it to the wet mixture in 2 parts, whisking until smooth and just combined after each one.
- Fold in the rhubarb: Fold 1 1/2 cups chopped rhubarb into the batter with a spatula. Stop as soon as the pieces are spread evenly so the batter stays tender.
- Add the streusel: Spoon the batter into the prepared pan and smooth the top. Then break the cold streusel into dime-size pieces and sprinkle them evenly over the batter.
- Bake the bread: Bake for 1 hour 5 minutes to 1 hour 15 minutes. It's done when the top is golden brown and a toothpick in the center comes out clean.
- Cool the loaf: Let the bread cool on a wire rack for 10 minutes. Then use the parchment overhang to lift it out and cool it completely on the rack, at least 1 hour.
- Make the glaze: Whisk 1/2 cup powdered sugar and 1 tablespoon orange juice in a small bowl until smooth and thick. If it's too runny, add more powdered sugar 1 tablespoon at a time, or add orange juice 1 teaspoon at a time if it's too stiff.
- Glaze and serve: Drizzle the glaze over the cooled bread with a spoon. Let it set for 15 minutes before slicing.
Tools for this recipe
- USA Pan 1-pound loaf pan, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use frozen rhubarb in this bread?
Yes, but chop it while it's still frozen and fold it in right away, so it doesn't bleed color and water into the batter. Frozen pieces release more moisture, so the loaf may need a few extra minutes in the oven.
How long does rhubarb bread keep?
Wrap the glazed loaf tightly or keep it in an airtight container, and it stays good on the counter for about 2 days. Because the fruit is moist, I'd move it to the fridge after that.
Can I make this bread ahead for a brunch?
You can mix the streusel a day ahead and keep it covered in the fridge, which saves time on baking day. The loaf itself tastes best fresh, so bake it the morning of, and add the glaze once it's fully cooled.
Can I bake this in a different pan?
Two smaller loaf pans or a muffin pan will work if you don't have the 8 1/2-by-4 1/2-inch size. Since smaller pieces bake faster, start checking with a toothpick much earlier than the 1 hour 5 minute mark.
Why did my rhubarb bread turn out dense?
Overmixing is the usual cause, because working the batter too long builds gluten and makes the crumb tough. Whisk only until the flour disappears, then fold in the rhubarb gently.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: USA Pan 1-pound loaf pan, Reynolds unbleached parchment paper, Checkered Chef cooling racks.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
