The Best Sourdough Rhubarb Quick Bread Recipe
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The best Sourdough Rhubarb Quick Bread Recipe is a sweet treat that puts fresh rhubarb and unfed sourdough starter to delicious use. Pieces of rhubarb are folded into a moist batter with a wonderful flavor and baked in a loaf pan until golden with a delicate crumb.
This rhubarb bread recipe is a great way to enjoy the full bloom of rhubarb season and is one of my favorite sourdough discard recipes. If you love rhubarb recipes, try my Moist Sourdough Rhubarb Cake or my Strawberry Rhubarb Pie with a Sourdough Crust.
Quick Look: Sourdough Rhubarb Quick Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 1 loaf
- Calories: ~2,849 kcals for the whole loaf (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Moist and tender with tart bites of rhubarb throughout and a sweet, crispy sugar crust on top. A quick and easy summer staple!
- Difficulty: Easy — One bowl, no mixer, and ready in just over an hour!
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Why You’ll Love This Sourdough Rhubarb Quick Bread Recipe:
- Quick and easy to make: This is one of the simplest quick breads you can bake. Just whisk the dry ingredients in a large mixing bowl, combine the wet ingredients in a small bowl, fold them together, and pour batter into a lined loaf pan. No stand mixer or special equipment needed. For another easy bake, try my Sourdough Oatmeal Quick Bread.
- Perfectly moist with a delicate crumb: The combination of rhubarb, sourdough discard, and oil creates a bread that stays incredibly moist with a delicate crumb and a tangy flavor that perfectly balances the sweetness and tartness of the tart rhubarb. The sugar topping adds an extra sweet and crisp finish.
- Uses up your rhubarb crop: When rhubarb season hits full bloom and your garden is overflowing with rhubarb plants, this great recipe is the perfect way to put all those bits of rhubarb to good use. It freezes beautifully too, so you can enjoy the flavors of rhubarb season well into fall.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour – I used all-purpose flour for this easy recipe.
- Sugar – I used all white sugar, but you can substitute half with brown sugar for a more caramel flavor.
- Baking Powder – It’s crucial
- Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
- Egg – One large egg for moisture.
- Milk – Non-dairy options, like almond milk, can be used as substitute.
- Vanilla- For the best flavor, opt for vanilla extract over imitation.
- Oil – Use a neutral oil like vegetable oil for the most moist bread.
- Sourdough Starter Discard – Active or unfed sourdough starter can be used.
- Rhubarb – Tart rhubarb brings the best flavor to this sourdough quick bread!
How to Make Sourdough Rhubarb Quick Bread
- Preheat the oven to 350 degrees F.
- Prepare a 9×5 loaf pan by greasing and lining it with parchment paper for easy removal. Set aside.
- Chop the fresh rhubarb into 1/2 inch pieces. Set to the side.
- In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk until thoroughly combined.
- In a separate bowl, add the milk, egg, vanilla, sourdough discard, and oil. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Lastly, fold the pieces of rhubarb into the batter.
- Pour the quick bread batter into the prepared loaf pan. Finally, sprinkle extra sugar on top.
- Bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
- Place on a wire rack to cool slightly before slicing.
McKenna’s Helpful Tips
- Chop your fresh rhubarb into small pieces (about 1/2 inch pieces) for even distribution throughout the bread. Larger chunks can sink to the bottom and create pockets of moisture. I use the same approach when adding fruit to my Sourdough Banana Bread.
- Line your loaf pan with parchment paper for easy removal. Let the paper hang over the edges so you can lift the bread straight out once it has cooled on a wire rack. This trick works perfectly for my Sourdough Pumpkin Quick Bread as well.
- Do not overmix the batter once the wet ingredients meet the dry ingredients. Stir just until combined to keep the crumb tender. Overmixing develops too much gluten and can make quick breads dense. I follow this same rule for my Sourdough Lemon Loaf.
- Use a cake tester or toothpick to check doneness at 60 minutes. If it comes out clean or with just a few moist crumbs, the bread is ready. If not, continue baking in 5-minute intervals. This same timing works well for my Sourdough Zucchini Bread.
- Sprinkle extra sugar on top of the batter right before baking for a sweet, crispy crust. This sugar mixture caramelizes in the oven and adds a delightful crunch to every slice. I love this finishing touch on my Sourdough Blueberry Muffins too.
How to Store
Store leftover sourdough rhubarb bread in an airtight container or covered tightly in plastic wrap at room temperature for 2-3 days.
Sourdough Rhubarb Quick Bread FAQs
Yes, absolutely! Just let the bread cool completely on a wire rack, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or airtight container. It should keep well for up to 2 to 3 months. You can freeze the whole loaf or slice it first for easy grab-and-go pieces. To enjoy, let it thaw at room temperature or warm individual slices in the toaster or microwave. My Sourdough Oatmeal Quick Bread freezes beautifully the same way.
Yes! You can definitely turn this into sourdough muffins. Just divide the batter into a lined muffin tin and bake at the same temperature (350 degrees F). Start checking for doneness around 18 to 22 minutes with a cake tester. For another muffin option using sourdough discard, try my Sourdough Blueberry Muffins.
I would be a little cautious about adding fresh strawberries since they are so juicy and can make the loaf too wet and affect the texture. If you want to experiment, try dicing them into small pieces and patting them dry first, or even using freeze-dried strawberries for flavor without the extra moisture. As for bread flour, I recommend sticking with all-purpose flour if you can. Bread flour’s higher protein content can make quick breads more dense and gummy instead of soft and tender.
Absolutely! No need to thaw the rhubarb. Just fold in the frozen slices of rhubarb right before baking. Frozen rhubarb may release a bit more moisture, so you might need to add a few extra minutes of bake time. Check with a cake tester at 60 minutes and continue as needed. My Strawberry Rhubarb Pie with a Sourdough Crust also works well with frozen fruit.
If you tried this Sourdough Rhubarb Quick Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Rhubarb Quick Bread Recipe
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Ingredients
- 210 grams all-purpose flour 1 1/2 cups
- 200 grams sugar 1 cup
- 8 grams baking powder 2 teaspoons
- 3 grams salt 1/2 teaspoon
- 120 grams milk 1/2 cup
- 1 large egg
- 8 grams vanilla extract 2 teaspoons
- 240 grams sourdough discard, see notes 1 cup
- 100 grams neutral oil 1/2 cup
- 240 grams rhubarb, 1/2-inch slices 2 cups
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×5 loaf pan (1.5 pound) by greasing and lining it with parchment paper for easy removal. Set aside.
- In a large mixing bowl, add the all-purpose flour, sugar, baking powder and salt. Whisk until thoroughly combined.210 grams all-purpose flour, 200 grams sugar, 8 grams baking powder, 3 grams salt
- In a separate bowl, add the milk, egg, vanilla extract, sourdough discard, and oil. Whisk until smooth.120 grams milk, 1 large egg, 8 grams vanilla extract, 100 grams neutral oil, 240 grams sourdough discard, see notes
- Pour the wet ingredients into the dry ingredients and mix until just combined. Lastly, fold the pieces of rhubarb into the batter.240 grams rhubarb, 1/2-inch slices
- Pour the quick bread batter into the loaf pan. Finally, sprinkle extra sugar on top of the batter (about 1-2 T).
- Bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
- Place on a wire rack to cool slightly before slicing. Enjoy!
This recipe looks tops. Going to give it a go but quick question: how would I long ferment the batter before baking? Thanks!
Thank you! Yes, you can long ferment the batter. I recommend mixing everything except the baking powder and salt, then covering and refrigerating the batter for up to 24 hours. When you’re ready to bake, let the batter sit at room temperature for about 20–30 minutes, then gently stir in the baking powder and salt just until combined before baking as directed. I hope you enjoy it!
I’ve made this several times now. I always have to cook it at least another 15 minutes for the middle to stop being too wet. Even then, the rhubarb disintegrates into small wet spots so it makes it tough to tell exactly when it is done cooking.
The flavor is really good and the sourdough makes it very fluffy.
Thank you so much for making it several times and for sharing your feedback! Rhubarb can definitely make it tricky to judge doneness because it releases moisture as it bakes and can create those soft, wet pockets even when the bread is fully baked. If you’re consistently needing extra bake time, your oven may run a little cool, but I’m so glad you’ve enjoyed the flavor and fluffy texture enough to keep coming back to the recipe!
This recipe asks for baking powder which I found unusual should it be baking soda?
Yes, baking powder is correct!
This turned out amazing! As someone still new to sourdough, I was surprised at how easy and tasty it was. Can’t wait to try making them as muffins next time — such a fun idea! This is so delicious.
I’m so glad you loved it! Turning it into muffins is such a fun twist—I think you’ll love how quick and cute they turn out. Thanks for baking along and sharing your excitement!
Would this work to put into muffins instead of a loaf?
Hi Susan! I personally have not tried this, but other bakers said that they have baked this recipe as muffins and they were a hit! Let me know if you give this a try! I hope you love it.
I just made this & it was so quick & easy!! I used frozen blueberries instead & also added almond extract as well. I always sub melted butter instead of oil.
Made a glaze with butter, powdered sugar, almond extract & milk. It was delicious! This will be my new go to quick bread/muffin recipe.
Thank you!
This absolutely made my day—thank you! 💛 I love the idea of using frozen blueberries and that almond glaze sounds incredible. I’m so happy this has become your go-to quick bread recipe—it means so much to hear that. Thanks for sharing your delicious variation!
Can this bread be frozen?
Yes, absolutely—you can freeze this bread! Just let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It should keep well for up to 2–3 months. You can freeze the whole loaf or slice it first for easy grab-and-go pieces.
To enjoy, let it thaw at room temperature or warm individual slices in the toaster or microwave. Let me know if you give it a try!
My daughter made this recipe into muffins, and they are so good, and half the cooking time. Bonus!
Love this! Thank you so much for sharing.
Can this be made into muffins?
Yes, absolutely! You can definitely turn this into muffins. Just divide the batter into a lined muffin tin and bake at the same temperature—start checking for doneness around 18–22 minutes. Let me know how they turn out if you give it a try!
Excellent recipe for using up SD discard and rhubarb. Moist and tender crumb. Didn’t change a thing. It’s a keeper!
Thrilled you loved this recipe, Mary! Thank you for sharing.
This is so delicious! I’m new to sourdough and tried this and it was so good and easy! I’m going to try baking them as muffins this next go around!
Love the muffins idea! Let me know how they turn out!
Could I add strawberries to this as well? Would bread flour work instead of AP?
Hi Casey! Great questions! I’d be a little cautious about adding strawberries—since they’re so juicy, they can make the loaf too wet and affect the texture. If you want to experiment, try dicing them small and patting them dry first, or even using freeze-dried strawberries for flavor without the extra moisture.
As for bread flour, I recommend sticking with all-purpose if you can. Bread flour’s higher protein content can make quick breads more dense and gummy instead of soft and tender. Let me know if you try it—I’d love to hear how it turns out!
If I’m using active starter do i need to add baking soda.
Great question — and yes, even if you’re using active starter, you’ll still want to add the baking soda. Since this is a quick bread, the baking soda gives it that lift and light texture right away, while the sourdough adds flavor and a bit of tenderness. I hope you enjoy the bake!
Fabulous. Love it.
So glad you enjoy this recipe!
Hi! I’m currently making this recipe. I noticed it said for 2 loaves but this recipes yields 1. I also used olive oil.. ran out of avocado. Let’s hope it’s good haha
Thank you so much for bringing this to my attention. You are right, it yields 1 not 2. Hope you enjoyed it!