One-Bowl Citrusy Rhubarb Quick Bread
Last updated on June 29th, 2026
This One-Bowl Citrusy Rhubarb Quick Bread is moist, tender and packed with sweetly-tart fresh rhubarb. A cinch to put together using simple pantry ingredients, it’s got bright notes of orange, cardamom and vanilla to truly elevate this seasonal favourite.
One of the simplest, most delicious ways to use fresh rhubarb, in this recipe it’s the star of the show. The sweetness of the cardamom, orange and vanilla work to temper its tartness and add depth of flavour.
The buttermilk and vegetable oil keep it nice and moist, while making it with half whole wheat flour results in a heartier, more satisfying loaf.
The hardest part? Waiting for it to cool before slicing it!
Here’s everything you’ll need to make this One-Bowl Citrusy Rhubarb Quick Bread
- 2 cups (200 grams) diced rhubarb
- 1 cup (120 grams) + 1½ teaspoons (6 grams) granulated sugar, divided
- Freshly grated zest of 1 orange (about 2 tablespoons or 10 grams)
- 1 large egg, room temperature
- 1 cup (240 grams) buttermilk, room temperature
- ½ cup (110 grams) neutral vegetable oil
- 1 teaspoon (5 grams) vanilla
- 1 cup (130 grams) all-purpose flour
- 1 cup (130 grams) whole wheat all-purpose flour
- 1½ teaspoons (8 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- ½ teaspoon (3 grams) ground cardamom
- ½ teaspoon (2 grams) kosher or fine sea salt
🥬 The smart harvesting and baking guide
When harvesting or shopping for rhubarb, you’ll want to look for firm, brightly coloured pink, red or green stalks. The colour doesn’t really change the way it tastes, but the more colourful stalks will make for a more stunning bake if you can find them.
When harvesting fresh rhubarb from your garden, avoid using a kitchen knife to cut the stalks at the soil line.
Instead, slide your hand down to the very base of a thick stalk, give it a firm twist, and pull it sideways to snap it cleanly away from the crown. This twisting method encourages the plant to heal faster and produce new growth while preventing the leftover stub from rotting in the ground.
Reminder: Rhubarb leaves contain high levels of oxalic acid and are highly toxic to humans and pets. Slice off and discard the leaves immediately.
Fresh rhubarb will keep well on the counter for a day or two, in the crisper for up to 4-5 days or you can dice and freeze the stalks in an airtight container or freezer bag for up to 6 months.
If you are using rhubarb straight from the freezer, always add it directly into the thick buttermilk batter while still frozen.
A few helpful tips for making the best Rhubarb Quick Bread
Does the rhubarb have to be cooked before baking?
Not at all! Baking uncooked rhubarb will mellow it’s flavour and help the individual pieces retain their shape.
Why you’ll love this One-Bowl Citrusy Rhubarb Quick Bread
Simple bakes really are the best, and once brightly coloured rhubarb starts popping up at the market in the spring this is the first thing you should make with it.
Once rhubarb is baked, the flavour shifts from sour to sweetly-tart and berry-like. Delightfully sweet with fresh and unique citrus flavours and an almost crunchy top, this quick and easy recipe produces a seasonally inspired loaf that is soft and buttery with a tender crumb.
🍊 The citrus sugar rub
To get the most intense, vibrant citrus aroma throughout your entire loaf, use your fingertips to press and rub the fresh orange zest directly into your sugar right before mixing.
The abrasive sugar crystals act like microscopic blades, bruising the delicate zest to fully release the fragrant essential citrus oils trapped inside the peel.
This quick thirty-second trick creates a highly fragrant foundation that works beautifully to temper the sharp tartness of the fresh rhubarb from the very first bite.
Packed with fresh seasonal flavours, this moist and tender One-Bowl Citrusy Rhubarb Quick Bread will have you doubling the recipe to gift or save a loaf for later in the summer!
Try this Coconut Rhubarb Breakfast Cake or this One-Bowl Lemon Blueberry Quick Bread next.
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One-Bowl Citrusy Rhubarb Quick Bread
Ingredients
- 2 cups diced rhubarb
- 1 cup granulated sugar + 1½ teaspoons, (6 grams) divided
- Freshly grated zest of 1 orange about 2 tablespoons
- 1 large egg, room temperature
- 1 cup buttermilk, room temperature see note below to make your own
- ½ cup neutral vegetable oil
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour all-purpose or finely ground
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon kosher or fine sea salt
Instructions
- Preheat oven to 350ºF (177ºC) and prepare parchment-lined 8½ x 4½-inch (1.5 litre) glass loaf pan.
- In a large bowl, press together sugar and orange zest using a spatula or the back of a wooden spoon until the sugar takes on an orange hue and is fragrant. Whisk in egg, buttermilk, oil and vanilla until well combined.
- Add flours, baking powder, baking soda, cardamom and salt and mix until combined. Do not overmix, it’s okay to still see flour remnants around the edges of the bowl. Fold in rhubarb and stir just until it’s distributed evenly through the batter.
- Turn batter into prepared pan, smoothing out the top with a spatula if needed.
- Sprinkle remaining 1½ teaspoons (6 grams) granulated sugar across the top, then bake for 60-65 minutes until a tester inserted into the centre comes out clean. *If using a metal loaf pan, don’t forget to tent your loaf with foil to help prevent the top and outer edges from over-baking.
- Set loaf on a wire cooling rack and let it cool in the pan for exactly 10 minutes. Using parchment edges, lift loaf from pan and let it rest on rack for 1 hour until cooled completely.
