Tart and Sweet Orange Glazed Rhubarb Bread

Prep Time: 30 minutes
Total Time: 2 hours, 45 minutes
Servings: 8-10

Why This Recipe Exists (And Why I Love It)

Most days I much prefer cooking over baking–less measuring, more room for improvisation–but baking has its own kind of magic. It’s nostalgic, intentional, and just a little bit sentimental. 

That said, there’s something grounding about baking when the seasons shift—especially when the garden starts offering up the first clues that spring has truly arrived. Rhubarb is one of those clues. Its beautiful green and bright red stalks shoot up like a quiet celebration, reminding us to slow down and savor what’s right in front of us.

And this bread? The combination of tart rhubarb and sweet citrus feels like the perfect metaphor for spring: bold, fresh, a little unexpected. The orange glaze adds just enough brightness to balance the rhubarb’s tang, and the whole thing feels like something you’d serve with a pot of tea on a porch somewhere, watching the world wake up.

I like to make a loaf (or two) when rhubarb is at its peak—one to slice into right away, and another to freeze for a future brunch or Saturday morning “just because.” It’s a recipe that gives back every time I make it, and I hope it becomes one of those quiet seasonal traditions for you, too.

Why You’ll Love This Recipe

• Celebrates seasonal rhubarb in its prime
• Balanced with a bright citrus glaze
• Freezes like a dream for later brunches
• Perfectly moist and warmly spiced
• Sweet and tart—because we can have both

Ingredients

From the Palate Patch Garden

Rhubarb

For the Rhubarb Bread

• Baking spray or butter (to grease loaf pan)
• 1 cup granulated sugar
• ½ cup sour cream (room temp)
• ½ cup unsweetened applesauce
• 1 tablespoon fresh orange zest
• 1 teaspoon vanilla extract
• 2 large eggs (room temp)
• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cardamom
• ¼ teaspoon kosher salt
• 1 ½ C rhubarb cut into ¼” pieces (about 2-3 good sized stalks)

For the Orange Glaze

• ½ cup powdered sugar
• 1 tablespoon fresh orange juice

Instructions

Step 1: Make the Bread

1. Preheat your oven to 350°F. Grease an 8 ½-by-4 ½-inch loaf pan and line it with parchment paper. Grease the parchment as well.
2. In a large bowl, whisk together the sugar, sour cream, applesauce, orange zest, vanilla, and eggs.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
4. Slowly add the dry ingredients to the wet in two additions, whisking gently until just combined.
5. Fold in the rhubarb.

Step 2: Bake the Bread

1. Spoon the batter into the prepared pan and smooth the top.
2. Bake until the top is golden and a toothpick inserted in the center comes out clean, about 1 hour 5 minutes to 1 hour 15 minutes.
3. Cool in the pan for 10 minutes, then lift the bread out using the parchment and let cool completely—at least 1 hour.

Step 3: Glaze the Bread

1. In a small bowl, whisk together the powdered sugar and orange juice until you get a thick but pourable glaze. (If the glaze is too thick, add a bit more orange juice. If it is too runny, add a bit more powdered sugar.)
2. Drizzle over the completely cooled bread. Let it set for 15 minutes before slicing.

Notes & Tips

• No sour cream? No problem. Greek yogurt (full fat or 2%) works great too.
• Make-ahead magic: Once cooled and glazed, this loaf freezes beautifully. Slice into thirds before freezing to make future entertaining even easier.

Serving Suggestions

• Level up your french toast. Skip the glaze, slice thick, soak in custard, and prepare as you would normal french toast. Top with the orange drizzle after toasting on griddle.

Storage & Reheating

• Store covered at room temp for 3–4 days to keep fresh and moist.
• Freeze tightly wrapped slices or loaf portions for up to 3 months. Thaw at room temperature to serve.

FAQs

Can I use frozen rhubarb?
Yep! Just thaw and drain it well before folding it into the batter.

Can I skip the glaze?
You can–but don't. It's the bright citrusy bow on top of this spring gift!

Your Turn!

Made this recipe? I’d love to hear how it went! Drop a comment below. 

Drop a comment below or tag @palatepatchcsa on Instagram to show off your version. Rhubarb season is short—so savor it!