The Best Sourdough Rhubarb Quick Bread Recipe
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Pieces of tart rhubarb laced in a moist sourdough quick bread, this Sourdough Rhubarb Bread recipe is sure to be a go-to every summer! Made with sourdough discard, it’s quick to make and topped with extra sugar for a sweet and crispy crust.
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Every year when rhubarb season hits full bloom, my mother-in-law finds herself with an abundance of this tart, versatile plant. She’s always trying to give it away, and I’m more than happy to take some off her hands.
This Sourdough Rhubarb Bread has to be one of my favorite new ways to use up those bits of rhubarb she brings over.
It’s a sweet treat that’s super moist, with a wonderful flavor that perfectly balances the sweetness and tartness of the rhubarb.
This homemade rhubarb bread recipe is so easy to whip together and makes an amazing treat that everyone loves. The sourdough discard adds a unique depth, making it one of my go-to sourdough discard recipes. Plus, the sugar topping adds an extra sweet and crisp finish that’s just irresistible.
With so much rhubarb from my mother-in-law’s rhubarb crop, I also love making my Sourdough Rhubarb Cake and Strawberry Rhubarb Pie. But this rhubarb bread recipe is always a hit. If you’re looking for a great recipe to use up your fresh rhubarb and sourdough discard, give this one a try! It’s the perfect way to enjoy the full bloom of rhubarb season.
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Why You’ll Love This Recipe:
Uses a lot of Rhubarb
If your garden is anything like my mother-in-laws, she is begging for anyone breathing to take home some rhubarb plants! This and my Sourdough Rhubarb Cake recipe are my go-to sourdough recipes to put rhubarb to good use!
Flavor & Texture
The combination of rhubarb, when paired it with the sweetness and slight tangy flavor of sourdough in the quick bread, is unmatched! And each bite is incredibly moist with a delicate crumb. You couldn’t ask for more from this easy recipe!
Quick and Easy
Quick breads are one of my favorite recipes to make in a pinch! Made with simple ingredients you most likely already have in the pantry, it’s always delicious!
Ingredients
* 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 – Since this is a sourdough discard recipe, we need a little help to get the bread to rise. Double-check that your baking powder is fresh and not expired, otherwise the bread will be dense.
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, I always suggest using vanilla extract over imitation.
Oil – Use a neutral oil like vegetable oil or avocado 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!
Supplies
Rubber Spatula
Parchment Paper
Wire Rack
How to Make Sourdough Rhubarb 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.
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.
FAQs:
Can I use frozen rhubarb?
Absolutely! No need to thaw the rhubarb, just fold in the frozen slices of rhubarb just before baking.
When is rhubarb season?
Rhubarb season in most areas is from April to June. It is one of the first veggies of the season and it is quite bountiful!
Happy baking!
More Sourdough Rhubarb Recipes Like This:
Moist Sourdough Rhubarb Cake
Sourdough Oatmeal Quick Bread
Strawberry Rhubarb Pie with a Sourdough Crust
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!
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!
Fabulous. Love it.
So glad you enjoy this recipe!
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!
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!
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.
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!
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 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!
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!
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.
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!