Cinnamon Rhubarb Bread

This cinnamon rhubarb bread is a warm and cozy quick bread that perfectly balances sweet and tart flavors. Chunks of fresh rhubarb are folded into a moist, cinnamon-spiced batter, creating a tender loaf that’s comforting and delicious. It’s ideal for breakfast, a midday snack, or even dessert with a cup of tea or coffee.

Why You’ll Love This Recipe

I love how this recipe brings out the natural tang of rhubarb, mellowed by the comforting taste of cinnamon. It’s a simple, one-bowl quick bread that requires no mixer and no fancy ingredients. The cinnamon sugar topping adds just the right touch of crunch. Plus, it’s freezer-friendly and works great with fresh or frozen rhubarb, making it a versatile bake all year long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking soda

• Ground cinnamon

• Salt

• Buttermilk

• Vegetable oil

• Egg

• Vanilla extract

• Chopped fresh rhubarb

• Brown sugar (for topping)

• Additional cinnamon (for topping)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a standard loaf pan.

2. In a large bowl, I whisk together flour, sugar, baking soda, cinnamon, and salt.

3. In a separate bowl, I combine buttermilk, oil, egg, and vanilla extract until smooth.

4. I pour the wet ingredients into the dry ingredients and mix until just combined—being careful not to overmix.

5. Then I fold in the chopped rhubarb gently.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. For a little extra sweetness and texture, I sprinkle a mix of brown sugar and cinnamon on top.

8. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf, which I slice into about 8 to 10 servings. Baking time typically runs between 50 to 60 minutes. Preparation takes around 15 minutes.

Variations

I sometimes add chopped nuts like pecans or walnuts for crunch. When I want more sweetness, I toss in a handful of white chocolate chips. If I’m out of buttermilk, I make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Storage/Reheating

Once cooled, I wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days. For longer storage, I freeze it for up to 3 months—either whole or in slices. To reheat, I pop a slice in the microwave for about 20 seconds or toast it lightly for a crisp edge.

FAQs

How do I know when the bread is done baking?

I check by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready.

Can I use frozen rhubarb?

Yes, I can. I make sure to thaw it and pat it dry with paper towels before adding it to the batter to avoid excess moisture.

What can I use instead of buttermilk?

I use a homemade version with milk and lemon juice or vinegar—just mix 1 tablespoon of acid per 1 cup of milk and let it sit for 5 minutes.

Do I need to peel the rhubarb?

No, I don’t peel rhubarb. The skin is thin and softens nicely during baking, plus it adds color to the loaf.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend for good results, though texture might vary slightly.

Conclusion

This cinnamon rhubarb bread is one of my favorite ways to showcase seasonal rhubarb. It’s simple, comforting, and packed with cozy flavor. Whether I serve it warm with butter or grab a slice on the go, it’s a satisfying treat every time.