Sourdough Rhubarb Quick Bread Recipe

Sourdough Rhubarb Bread sliced on a cutting board

Yield: loaf

Prep Time: 15

Cook Time: 1

Total Time: 1 15

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.

4.55 from 20 votes

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Equipment

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 9x5 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!

Notes

I don’t have 480 grams of sourdough discard. What should I do?

If you don’t have 240 grams (1 cup) of sourdough discard, you can do 120 grams (1/2 cup) of discard with and extra 60 grams of flour (scant 1/2 cup) and an extra 60 grams milk (1/4 cup).

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!

This recipe card was updated on 03/06/26.

Nutrition

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