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Close up image of Rhubarb Loaf.

Rhubarb Loaf


Fresh rhubarb, mellow orange flavour and a brown sugar topping make this moist loaf an ideal summertime recipe.


2 cups all purpose flour

1 and 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup granulated sugar

1 and 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces

1 large egg, beaten

1/3 cup melted butter

3/4 cup orange juice


1/4 cup brown sugar


1. Cut rhubarb into 1/2" pieces and set aside.

2. In a large mixing bowl, combine flour, baking powder, baking soda, salt and sugar. Mix well to combine 

3. Add in chopped rhubarb and mix just to combine.

4, In a small mixing bowl, lightly beat egg. 

5. Add melted butter and orange juice; mix to combine. 

6. Add wet ingredients to dry ingredients and stir just until combined. 

7. Turn into greased 9 x 5-inch loaf pan. 

8. Sprinkle top with brown sugar.

9. Bake in 350F oven for 50 to 60 minutes or until tester inserted in centre comes out clean. 

10. Cool in pan for 10 minutes. 

11. Turn out onto wire cooling rack and cool for 30 minutes before slicing. 



Wrap cooled Rhubarb Loaf in plastic wrap, or place in storage container for up to three days.

Rhubarb Loaf freezes very well! Cool completely, then place in storage container lined with parchment paper.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast and Brunch
  • Method: Baked
  • Cuisine: American


  • Serving Size: slice
  • Calories: 281
  • Sugar: 28.9 g
  • Sodium: 138.9 mg
  • Fat: 7.9 g
  • Saturated Fat: 4.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 49.7 g
  • Fiber: 1.1 g
  • Protein: 3.8 g
  • Cholesterol: 35 mg

Keywords: rhubarb loaf