When the first rhubarb stalks of the season appear in my local farmer’s market, I can’t help but feel a rush of excitement. There’s something wonderfully nostalgic about rhubarb for me—it reminds me of the cozy kitchen in my grandmother’s house, where she’d make the most delicious rhubarb pies and jams. This time, though, I wanted to take a healthier twist on those cherished flavors and create something that could be enjoyed guilt-free. That’s how this Healthy Rhubarb Bread came to life.
Last summer, during a family visit to my cousin’s farm in Vermont, I was inspired by the abundant rhubarb growing in their garden. My cousin shared with me her recipe for rhubarb bread, and I decided to put my own spin on it by incorporating some healthier ingredients. The result is a delightful loaf that’s moist, slightly tangy, and just sweet enough, with a perfect balance of wholesome goodness from whole wheat flour, Greek yogurt, and unsweetened coconut.
One of my favorite things about this recipe is how versatile it is. Whether you’re serving it for breakfast with a cup of tea, as an afternoon snack for the kids, or even as a light dessert, it always hits the spot. Plus, it’s a great way to use up any excess rhubarb you might have on hand. The orange zest and juice add a refreshing citrus note that pairs beautifully with the tartness of the rhubarb, while the hint of cinnamon brings everything together in a warm, comforting embrace.
I also love that this bread is easy to make and can be prepped in just 10 minutes—perfect for busy mornings or when you’re short on time. And if you’re looking to impress your guests, a sprinkle of grated orange zest and a bit of extra coconut on top adds a lovely finishing touch. I hope you enjoy making this Healthy Rhubarb Bread as much as I do, and that it brings a little bit of that homey, farm-fresh goodness to your kitchen.
How to Make this Healthy Rhubarb Bread
Ingredients:
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened coconut
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 cup freshly squeezed orange juice
- 1 cup non-fat plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup applesauce
- 1/4 cup vegetable oil
- 1 tsp orange zest
- 2 cups fresh rhubarb, chopped into 1/2 inch pieces
- Grated orange zest for garnish
- Additional coconut for garnish
Directions:
Preheat your oven to 375 degrees F. Lightly grease 2 loaf pans.
In a large bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, unsweetened coconut, and cinnamon.
In a separate bowl, whisk vegetable oil, Greek yogurt, orange juice, orange zest, applesauce, eggs, and vanilla extract.
Gradually combine the dry ingredients with the wet ingredients until just mixed. Gently fold in the chopped rhubarb.
Pour the batter evenly into the two prepared loaf pans. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check at around 30-35 minutes; if the tops are browning too quickly, cover them loosely with aluminum foil and continue baking.
Let the loaves cool in the pans for 5 minutes, then transfer them to a cooling rack to cool completely before slicing.
Optionally, sprinkle grated orange zest and additional coconut over the cooled loaves for garnish.
FAQS
Can I use frozen rhubarb instead of fresh rhubarb in this recipe?
Yes, you can use frozen rhubarb instead of fresh rhubarb. However, make sure to thaw and drain the frozen rhubarb before adding it to the batter. This will help to prevent excess moisture from affecting the texture of the bread.
What can I use as a substitute for Greek yogurt in this recipe?
If you don’t have Greek yogurt, you can substitute it with an equal amount of sour cream or regular yogurt. This will still provide the necessary moisture and tanginess to the bread.
Can I make this bread gluten-free?
Yes, you can make this bread gluten-free by using a gluten-free all-purpose flour blend in place of the whole wheat and all-purpose flours. Additionally, ensure that all other ingredients are gluten-free.
How should I store the rhubarb bread to keep it fresh?
To keep the rhubarb bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the bread for up to a week or freeze it for up to three months. Be sure to wrap it well in plastic wrap and aluminum foil before freezing.
Can I add nuts or other fruits to this rhubarb bread recipe?
Absolutely, you can add nuts or other fruits to this rhubarb bread recipe. Chopped walnuts, pecans, or even dried fruits like cranberries or raisins can be great additions. Simply fold them into the batter along with the chopped rhubarb.
Healthy Rhubarb Bread
Ingredients
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened coconut
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 cup freshly squeezed orange juice
- 1 cup non-fat plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup applesauce
- 1/4 cup vegetable oil
- 1 tsp orange zest
- 2 cups fresh rhubarb chopped into 1/2 inch pieces
- grated orange zest for garnish
- additional coconut for garnish
Instructions
- Preheat your oven to 375 degrees F. Lightly grease 2 loaf pans.
- In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, unsweetened coconut, and cinnamon. Stir until well mixed.
- In another bowl, whisk together the vegetable oil, Greek yogurt, orange juice, orange zest, applesauce, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped rhubarb.
- Divide the batter evenly between the two loaf pans. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Check the bread at around 30-35 minutes. If it's browning too quickly, cover the tops loosely with aluminum foil and continue baking.
- Once done, let the loaves cool in the pans for 5 minutes before transferring them to a cooling rack. Let them cool completely before slicing.
