Featured Recipe

Tart Rhubarb Loaf

Name: Tart Rhubarb Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: 1 cup granulated sugar; 1 teaspoon finely grated orange zest; 1 teaspoon pure vanilla extract; 1/3 cup vegetable oil; 2/3 cup milk; 2 large eggs; 1 1/3 cups all-purpose flour; 2/3 cup whole wheat flour; 1/2 teaspoon salt; 1 1/4 teaspoons baking powder; 2 cups fresh rhubarb, diced 1/2 inch; Glaze: 2 ounces cream cheese softened; 1/2 cup powdered sugar sifted; 1 tablespoon fresh lemon juice

By Kate

Created on 21 January 2026

A dense loaf loaded with rhubarb chunks that stay firm inside moist crumb. Orange zest and vanilla bring fragrance while vegetable oil keeps it tender. Balanced sweetness cuts the rhubarb’s sharp tang. A quick whipped glaze with cream cheese and lemon juice adds a tangy finish. Uses a blend of all-purpose and whole wheat flour to add texture and depth. Slightly reduced sugar to avoid overpowering. Baking time altered for visual checks; toothpick test essential. Ideal for snack or breakfast slice. Moist inside, crackly top crust. Simple ingredients, straightforward assembly, minimal tools. No peeling rhubarb needed. Mild vanilla aroma with citrus hints in every bite.

Prep: 20 min

Cook: 50 min

Total: 1h 10min

Serves: 16 servings

rhubarb baking quick bread breakfast snack

Introduction

Rhubarb. Sharp, tangy stalks that scare off the faint-hearted. Here, chopped into 1/2 inch dice, they anchor a sweet bread with bursts of sour. Not too mushy, the pieces keep some bite, contrast against soft crumb. Orange zest and vanilla hit the nose first, subtle but present, not overpowering. Oil adds moistness and keeps crumb tender longer. Whole wheat flour brings nuttiness, texture, and cuts overly airy feel. The glaze, a simple cream cheese and lemon drizzle, finishes with mellow creaminess, brightened by acid. The key? Watch visual cues. Don’t overmix batter or rhubarb turns watery, batter tough. Use sight, smell, and feel to know when bread’s done. That crackling crust and golden brown make poor guesses impossible.

Ingredients

1 cup granulated sugar

1 teaspoon finely grated orange zest

1 teaspoon pure vanilla extract

1/3 cup vegetable oil

2/3 cup milk

2 large eggs

1 1/3 cups all-purpose flour

2/3 cup whole wheat flour

1/2 teaspoon salt

1 1/4 teaspoons baking powder

2 cups fresh rhubarb, diced 1/2 inch

Glaze: 2 ounces cream cheese softened

1/2 cup powdered sugar sifted

1 tablespoon fresh lemon juice

About the ingredients

Rice flour or spelt can replace whole wheat for milder flavor, but expect slight texture difference. If rhubarb unavailable, tart cranberries or sour cherries make decent substitutes—adjust sugar down slightly. Orange zest can be swapped for lemon or lime zest for citrus twist. Vegetable oil provides neutral flavor; melted butter adds richness but expect a firmer crust. Milk can be dairy or unsweetened plant-based (almond or oat) without affecting rise much. Eggs act as binder and leavening aid; in allergy cases, use flaxseed meal mixed with water, though texture will change. Keep rhubarb well-rinsed to avoid grit. Measuring cups of diced rhubarb ensures balance—too much adds moisture, slows baking, too little loses distinctive tang.

Method

Preheat oven to 345F. Grease or line a 9 x 5 inch loaf pan with parchment, letting edges hang over for easy removal.

In largest mixing bowl, whisk sugar, orange zest, vanilla, oil, milk, eggs. Aim for even, slightly thick batter but don’t overdo.

Sift all-purpose flour, whole wheat flour, salt, baking powder in medium bowl. Important for even rise.

Rinse rhubarb, no need to peel. Pat dry with towel. Dice into 1/2 inch cubes; measure out exactly 2 cups. Too big or too small means uneven bites.

Fold dry flour mix into wet ingredients gently. Do not stir aggressively—some lumps remain okay. Overmix toughens crumb.

Fold in rhubarb pieces just until distributed. Overmix juice will leak and sogginess follows.

Pour batter into prepared pan. Tap pan lightly on counter to remove large bubbles; surface will be lumpy.

Bake 50 to 55 minutes. Look for cracked top, golden color, edges pulling away slightly. Insert toothpick near center—clean or few moist crumbs means done. If wet batter on toothpick, bake longer but watch so it doesn’t dry out.

Cool in pan 10 minutes. Use parchment edges to lift bread onto wire rack to cool completely. Avoid slicing warm bread; crumb will squeeze out and be gummy.

For glaze, beat softened cream cheese until creamy, whip in powdered sugar and lemon juice until smooth and loose enough to drizzle. If too thick, add splash of milk or water.

Drizzle glaze evenly over top. Let set 10-15 minutes before slicing to avoid messy topping.

Technique Tips

Start with mixing wet ingredients thoroughly. Sugar dissolution with oil and eggs influences crumb texture—don’t skip this step. Sifting dry ingredients together aerates and ensures even distribution of leavening, avoiding dense patches. Folding wet and dry should be deliberate yet gentle; overmixing develops gluten leading to toughness—resist urge to ‘perfectly’ smooth batter. The rhubarb is folded in last to avoid breaking pieces—retain some texture and avoid juice bleeding into batter too early. Pan prep matters: parchment edges help unmold delicate bread without tearing. Oven temperature slightly lowered vs standard 350F helps prevent overly dark crust and allows thorough cooking inside. Don’t just rely on timer; visual crack and color show readiness better. Let bread sit out then transfer to wire rack—hot bread traps steam, soggy bottom happens otherwise.

Chef's Notes

💡 Use a blend of all-purpose and whole wheat flour. Adds depth, texture. Whole wheat gives a nutty background. Careful mixing key—don't overdo it.
💡 No need to peel rhubarb. Wash thoroughly, drain to cut moisture. Dice to 1/2 inch to get proper rhythm when baking. Uniformity matters.
💡 Baking time not just about the clock. Visual cues are crucial. Golden brown, cracked top. Insert toothpick near center. Few moist crumbs signal readiness.
💡 For glaze, softness matters. Cream cheese should be very creamy. Beat until light, airy. If too thick adding milk helps make it drizzle easily.
💡 Wrap loaf tightly for storage. Keeps up to three days at room temperature. If freezing, double wrap to prevent freezer burn. Consider defrost then toast.