The Best Rhubarb Sourdough Bread
Enjoy this Sourdough Rhubarb Bread recipe with pieces of tart rhubarb baked into a moist sourdough quick bread. Made with sourdough discard and bits of rhubarb, it’s quick to make. The sugar topping provides a sweet and crispy crust and balances the tart rhubarb flavor. It’s sure to be a favorite go-to summer recipe.
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Sourdough Discard
Sourdough discard is a by-product of your sourdough starter, so don’t throw it away! Instead, use it in delicious Sourdough Discard Recipes where it adds moisture and amazing sourdough flavor. I use 100% hydration sourdough discard in discard recipes.
Use older, more tangy discard in savory recipes like Easy Sourdough Discard Bread and younger, fresh discard in sweeter recipes like these Brown Butter Chocolate Chip Cookies.
I’m always hopeful when rhubarb season approaches. Not only does it signal the arrival of spring, but this tart, versatile plant also makes the best treats. Strawberry Rhubarb Pie, Rhubarb Spoon Cake, and Rhubarb Crisp are some of my family’s favorites. This homemade rhubarb bread recipe is easy to make and a delightful treat everyone loves.
I love the sweet and tart combo of this Sourdough Rhubarb Bread. It’s easy to make and uses plenty of rhubarb for a sweet treat with a moist and delicate crumb. Adding sourdough discard gives the bread a unique depth of flavor, making it one of my go-to sourdough discard recipes.
If you’re looking for a great recipe that uses plenty of fresh rhubarb and sourdough discard, you’re going to love this rhubarb bread recipe! It’s the perfect way to welcome spring and enjoy rhubarb season.
More Sourdough Rhubarb Recipes Like This:
Why You’ll Love Sourdough Rhubarb Bread
- Flavor – The tart rhubarb flavor with the tender crumb in this quick bread is the perfect combination. Every bite is delightfully moist with little bits of rhubarb.
- Sourdough Goodness – Incorporating sourdough starter discard into traditional baking recipes is a great way to use it so it doesn’t go to waste. In addition, left to long ferment adds
- Quick and Easy – This homemade rhubarb bread recipe is easy to mix and is ready to enjoy in 90 minutes. Like other quick bread recipes, it’s made with simple ingredients and always delicious!
- Rhubarb – This hearty perennial plant gives an abundant supply of produce to enjoy all summer long.
Sourdough Rhubarb Quick Bread Ingredients
**Exact measurements are found in the recipe card at the bottom of the post.**
- Sourdough – This recipe is created as a way to use unfed sourdough starter discard, but you can use active discard too. Just be sure to measure by weight, and not volume or you’ll end up with different amounts.
- Butter – Use unsalted butter softened to room temperature for easy mixing.
- Sugar – I use sugar cane, but you can substitute up to half with brown sugar for added caramel notes.
- Eggs – Allow the large eggs to come to room temperature so they mix well. Place fridge-cold eggs in a warm bowl of water for 10 minutes.
- Buttermilk – The acid in the buttermilk reacts with the baking powder.
- Flour – Use all-purpose flour in this easy recipe.
- Baking powder – Quick breads get their lifting power from added leaveners. Be sure to check that your baking powder is still active so the bread is light and tender.
- Salt – Flavors the quick bread.
- Rhubarb – Tart rhubarb adds the best flavor to sourdough quick bread.
- Turbinado Sugar – Adds a sweet, crunchy topping for added texture. I’ve made the bread with and without the sugar topping, and while both are delicious, I love the sweet crunch! I highly recommend adding it!
Tools You’ll Need
- Mixing bowls
- Kitchen Scale – A vital tool for measuring sourdough bread dough ingredients. They’re not expensive and will help ensure accurate, consistent measurements.
- Measuring spoons
- 9×5 loaf pan
- Parchment paper
- Digital thermometer – Use to read the bread’s internal temperature to know when the bread is done baking. Great for beginner bakers as they improve their bread-baking skills.
- Cooling rack
How to Make Sourdough Rhubarb Bread
Prep
Preheat the oven to 350°F/188°C.
Line a 9×5 loaf pan with a piece of parchment paper.
Chop the rhubarb into ½ inch pieces and set aside.
Mix
In a large mixing bowl, whisk the flour, baking powder, and salt until combined. Toss the pieces of rhubarb into the flour mixture.
In a separate bowl, cream the butter and sugar. Add the eggs, one at a time, mixing after each one. Stir in the discard, buttermilk, and vanilla extract. Whisk until the batter is smooth.
Pour the dry ingredients into the wet ingredients and mix with a lifting motion until just combined.
Pour the batter into the prepared pan and sprinkle the top of the batter with sugar.
Bake
Bake for 65-70 minutes or until a toothpick inserted into the center of the bread comes out clean.
et the bread cool in the pan for 5 minutes before lifting out and placing on a wire rack to cool.
For best flavor and texture, wait until the bread cools before slicing.
Storage
The bread is best the day it’s baked. Over time, the crisp crust and sugar topping will soften, but it is still delicious. Place leftover sourdough rhubarb bread in an airtight container or cover it with plastic wrap. Store at room temperature for 2-3 days.
To freeze bread, allow it to cool completely before wrapping tightly in a few layers of plastic wrap. Label it with the name, date, and place it in the freezer. Use within 3 months for the best flavor. When ready to enjoy, thaw at room temperature for a few hours before slicing.
Long Ferment Option
To long ferment, mix the batter as directed, cover the bowl, and place it in the fridge. Let it ferment for up to 24 hours. When ready to bake, pour the batter into the prepared loaf pan and place in the preheated oven. The bread may need an additional 5 minutes since its starting temperature is cooler.
Helpful Tips for Rhubarb Sourdough Quick Bread
- While not necessary, I recommend baking the bread using a piece of parchment. Lifting the bread using the sides of the parchment sling makes it easy to remove the bread from the pan.
- All ovens are different, so be sure to check the bread’s doneness at the shorter baking time.
- Use whatever type of rhubarb you can source. The color of rhubarb ranges from green to bright red, but they all have the same tart flavor.
- Tossing the rhubarb in the flour mixture helps suspend the rhubarb in the batter as it bakes. No more rhubarb sinking to the bottom of the bread. It’s ok if a bit of flour remains on the rhubarb pieces.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for a creamy, tart, sweet treat.
- Spread a piece of rhubarb quick bread with butter and a little bit of jam or honey.
- Add cream cheese for a bit of added protein.
FAQs About Rhubarb Sourdough Bread
What Type of Baking Pan should I use?
When it comes to baking, you want to use the correct size baking pan, or the batter may overflow. While testing, I always set the loaf pan onto a second baking tray to catch any spillage to save from cleaning out my oven.
But size alone isn’t the only factor. The material and shape also affect baking times. If using a dark metal pan, it will absorb more heat and bake faster. Lowering the oven temperature to 325°F/163°C ensures the bread doesn’t overbake.
In addition, if you should change the shape of the pan and opt to bake in a standard cake pan, the heat reaches the center of the batter at a quicker rate. In most cases, you can reduce the baking time to 30-35 minutes.
Can I Use Frozen Rhubarb?
Yes! No need to thaw the rhubarb. Fold the frozen rhubarb pieces in before baking. Since the frozen rhubarb lowers the temperature, you will need to extend the baking time as it warms up. Tent a piece of foil over the top of the bread if it becomes too brown.
When is Rhubarb Season?
In most areas, rhubarb season is from April to June. However, you can enjoy rhubarb all summer if the plant hasn’t bolted.
I’d love to hear from you! If you made The Best Sourdough Rhubarb Bread recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
The Best Rhubarb Sourdough Bread
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Equipment
- 1 9X5 loaf pan
- parchment paper optional
- mixing bowl
- kitchen scale
- Knife
- Cutting Board
- measuring spoons
Ingredients
Wet Ingredients
- 62 g unsalted butter ¼ cup, softened to room temperature
- 150 g sugar ¾ cup
- 2 large eggs
- 1 tsp vanilla extract
- 62 g buttermilk ¼ cup
- 125 g sourdough discard ½ cup
Dry Ingredients
- 188 g all-purpose flour 1½ cups
- 1½ tsp baking powder
- ½ tsp salt
- 240 g rhubarb 2 cups, cut into ½ inch pieces
Topping
- 1 T turbinado sugar
Instructions
Prep
- Preheat the oven to 350°F/188°C.
- Line a 9×5 loaf pan with a piece of parchment paper.
- Chop the rhubarb into ½ inch pieces and set aside.
Mix
- In a large mixing bowl, whisk the flour, baking powder, and salt until combined. Toss the pieces of rhubarb into the flour mixture.188 g all-purpose flour, 1½ tsp baking powder, ½ tsp salt, and 240 g rhubarb
- In a separate bowl, cream the butter and sugar. Add the eggs, one at a time, mixing after each one. Stir in the discard, buttermilk, and vanilla extract. Whisk until the batter is smooth.62 g unsalted butter, 150 g sugar, 2 large eggs, 125 g sourdough discard, 62 g buttermilk, and 1 tsp vanilla extract
- Pour the dry ingredients into the wet ingredients and mix with a lifting motion until just combined.
- Pour the batter into the prepared pan and sprinkle the top of the batter with sugar.1 T turbinado sugar
Bake
- Bake for 65-70 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 5 minutes before lifting out and placing on a wire rack to cool.
- For best flavor and texture, wait until the bread cools before slicing.
Storage
- The bread is best the day it’s baked. Over time, the crisp crust and sugar topping will soften, but it is still delicious. Place leftover sourdough rhubarb bread in an airtight container or cover it with plastic wrap. Store at room temperature for 2-3 days.
- To freeze bread, allow it to cool completely before wrapping tightly in a few layers of plastic wrap. Label it with the name, date, and place it in the freezer. Use within 3 months for the best flavor. When ready to enjoy, thaw at room temperature for a few hours before slicing.
Long Ferment Option
- To long ferment, mix the batter as directed, cover the bowl, and place it in the fridge. Let it ferment for up to 24 hours. When ready to bake, pour the batter into the prepared loaf pan and place in the preheated oven. The bread may need an additional 5 minutes since its starting temperature is cooler.