There's plenty to look forward to each spring. As the world begins to come back to life after a cold winter, the new season brings showers, flowers, and best of all—! One of the easiest and tastiest ways to use this is in tender, sweet rhubarb bread. While rhubarb and strawberry go hand-in-hand for , , and jams, this lets tart, citrusy rhubarb steal the spotlight. This easy-to-make loaf, complete with a crunchy crumb topping, is a breeze to prepare. The hardest part? Waiting for it to cool before drizzling on a zesty orange glaze!

Do you have to cook rhubarb before adding it to rhubarb bread?

It's best to add the rhubarb raw. Don't worry: By cutting it into small pieces, the rhubarb has plenty of time to soften in the oven. Adding it raw also ensures the rhubarb does not cook down too much and get lost in the batter.

How do you pick out and store rhubarb?

When at the grocery store or farmer’s market, it's best to look for firm, crisp stalks. Avoid rhubarb that feels woody, looks wilted, or has an off green-brown color. While the color does not have a huge impact on flavor, beautiful blushing rhubarb is prized for the lovely hue it imparts on pink desserts. If you’re planning on baking bread or pie within a day or two, the rhubarb is just fine on the countertop as long as it is in a cool, dry place.

To keep rhubarb fresher for even longer, poke a few holes in the plastic produce bag containing the rhubarb, and store it in the crisper drawer of the refrigerator.

1/2c.

all-purpose flour

1/4c.

granulated sugar

3tbsp.

old-fashioned rolled oats

4tbsp.

cold salted butter, cubed

Baking spray with flour, for the pan

1c.

granulated sugar

1/2c.

sour cream, at room temperature

1/2c.

vegetable oil

1tbsp.

fresh orange zest

1tsp.

vanilla extract

2

large eggs, at room temperature

13/4c.

all-purpose flour

11/2tsp.

baking powder

1/2tsp.

baking soda

1/2tsp.

ground cardamom

1/4tsp.

kosher salt

11/2c.

chopped rhubarb (cut into about 1/4-inch pieces)

1/2c.

powdered sugar, plus more as needed

1tbsp.

fresh orange juice, plus more as needed

Step 1For the streusel: In a medium bowl, whisk together the flour, granulated sugar, and oats. Using your fingers, rub the cold butter into the flour mixture until well combined and easy to pinch together. If the dough appears sandy, continue working the butter in until you can form it into a dough ball. Cover and refrigerate the streusel until ready to use, up to 1 day.Step 2For the bread: Preheat the oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray and line it with parchment paper, leaving a 2-inch overhang on two opposite sides. Spray the parchment paper.Step 3In a large bowl, whisk together the granulated sugar, sour cream, oil, orange zest, vanilla, and eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Add the flour mixture to the sugar mixture in 2 parts, whisking after each addition until smooth and just combined. Fold in the chopped rhubarb.Step 4Spoon the batter into the prepared baking pan. Break the cold streusel into dime-size pieces and sprinkle evenly over the top of the batter.Step 5Bake until the top is golden brown and a toothpick inserted in the center of the bread comes out clean, 1 hour 5 minutes to 1 hour 15 minutes.Step 6Allow the bread to cool on a wire rack for 10 minutes. Using the parchment overhang, lift and remove the bread from the pan and allow it to cool completely on a wire rack, at least 1 hour.Step 7For the glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth and thick. It should drizzle well without being too runny. Add more powdered sugar, 1 tablespoon at a time, or orange juice, 1 teaspoon at a time, until a thick, pourable consistency is reached.Step 8Use a spoon to drizzle the glaze over the cooled bread. Allow it to set for 15 minutes before serving.

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