Cinnamon Rhubarb Bread

Who’s ready for a slice of pure comfort? This Cinnamon Rhubarb Bread is a delightful treat that perfectly balances the tartness of rhubarb with a sweet cinnamon swirl. It’s an easy-to-make quick bread that’s perfect for breakfast, brunch, or an afternoon snack.

Why You Will Love This Recipe

This recipe is a true gem for several reasons. You’ll adore how simple it is to whip up, requiring no special yeast or rising time, making it perfect for busy days. The combination of tangy rhubarb and warm cinnamon creates a flavor profile that’s both nostalgic and refreshing. Plus, it fills your home with the most incredible aroma as it bakes, making it an instant crowd-pleaser. It’s also incredibly versatile, allowing for simple modifications to suit your taste.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 large egg
• 1/2 cup buttermilk (or milk with 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes)
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped fresh rhubarb (about 1/2-inch pieces)
• For the Cinnamon Swirl:
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the chopped rhubarb.
6. In a small bowl, combine the 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for the swirl.
7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
8. Carefully spoon the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar on top.
9. Using a knife or skewer, gently swirl the cinnamon sugar into the top layer of batter.
10. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Expert Tips / Pro Tips

For the best results, ensure your rhubarb is fresh and firm. If using frozen rhubarb, do not thaw it first; simply toss it with a tablespoon of flour before adding to the batter to prevent it from sinking. Don’t overmix the batter, as this can lead to a dry, tough bread. Mixing until just combined will result in a tender crumb. To check for doneness, test the center of the loaf; sometimes quick breads can appear cooked on the outside but still be raw in the middle. For an extra touch, a simple glaze of powdered sugar and milk can be drizzled over the cooled bread.

Variations & Substitutions

Feel free to get creative with this recipe! You can substitute half of the rhubarb with other fruits like sliced apples, blueberries, or chopped strawberries for a different flavor profile. For a nuttier texture, add 1/2 cup of chopped walnuts or pecans to the batter. If you don’t have buttermilk, you can easily make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes before using. A touch of lemon zest can also brighten up the flavor significantly.

Serving Suggestions

This Cinnamon Rhubarb Bread is delicious on its own, but it’s even better when paired with a few simple accompaniments. Enjoy a slice warm with a cup of coffee or tea for a perfect breakfast or afternoon pick-me-up. It’s also delightful served with a dollop of whipped cream, a scoop of vanilla ice cream, or a spread of cream cheese for a more decadent treat. For brunch, consider serving it alongside fresh fruit and a yogurt parfait.

Storage, Freezing & Reheating

To store your Cinnamon Rhubarb Bread, wrap it tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To freeze, ensure the bread is completely cooled, then wrap it securely in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, you can warm individual slices in the microwave for 15-30 seconds, or wrap a whole loaf in foil and reheat in a 300°F (150°C) oven for about 15-20 minutes, or until warmed through.

Nutrition Information

Calories	Approximately 300-350 per slice (based on 12 slices)
Total Fat	Approximately 15g
Saturated Fat	Approximately 9g
Cholesterol	Approximately 50mg
Sodium	Approximately 250mg
Total Carbohydrates	Approximately 40g
Dietary Fiber	Approximately 1-2g
Total Sugars	Approximately 20-25g
Protein	Approximately 4g

FAQ

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Do not thaw it before adding to the batter. Toss the frozen pieces with a tablespoon of flour to prevent them from sinking to the bottom of the loaf.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes until it slightly curdles before using.

How do I know when the bread is done baking?

The bread is done when a wooden skewer or toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil.

Can this bread be made gluten-free?

While this specific recipe is not gluten-free, you can experiment with a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture.

Why is my bread dry?

Often, dry quick bread is a result of overmixing the batter or overbaking. Mix until just combined and keep an eye on the baking time, testing for doneness at the lower end of the time range.