If you’re looking for a sweet, tangy treat that captures the vibrancy of spring, this Cinnamon Rhubarb Bread is about to become your new obsession. Imagine a perfectly tender crumb, flavored with a hint of warm cinnamon and bursting with juicy pockets of tart rhubarb in each bite. Whether you serve it as a breakfast treat, a snack with coffee, or finish off a cozy meal, this loaf always delivers comfort and a burst of sunny, fruity flavor. I’ve been baking this bread for years and it never stays on the counter for long! Let’s dive into how to make Cinnamon Rhubarb Bread so you can experience this delight in your own kitchen.

Cinnamon Rhubarb Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how it transforms simple pantry staples and humble rhubarb into something extraordinary. Each ingredient plays its own little part in making Cinnamon Rhubarb Bread uniquely irresistible.

Brown Sugar: Adds a caramel-like depth and a moist crumb that makes each slice extra tender.
Vegetable Oil: Keeps the bread wonderfully soft and moist, even after a couple of days.
Large Egg: Binds the batter together and enhances richness.
Buttermilk: Infuses a subtle tang and ensures a delicate, fluffy texture.
Vanilla Extract: Rounds out the flavors with an inviting sweetness.
All-Purpose Flour: Gives the bread necessary structure while keeping it light.
Baking Soda: Helps the loaf rise high and achieve a tender crumb.
Salt: Balances the sweetness and brings out the best in the other flavors.
Ground Cinnamon: Adds a warm, aromatic note throughout every bite.
Diced Rhubarb: The star ingredient, providing bright pops of tartness and gorgeous color.
Chopped Walnuts or Pecans (optional): Lend a delightful crunch and a touch of nutty flavor.
Granulated Sugar (for topping): Creates a subtle crunchy crust on top for that perfect finish.
Ground Cinnamon (for topping): Dusts the top with an extra layer of spice and aroma.

How to Make Cinnamon Rhubarb Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Don’t forget to grease a 9×5-inch loaf pan; this makes removal a breeze later on. If you like, you can also line the pan with parchment for extra insurance—there’s nothing sadder than a stuck loaf!

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the brown sugar, vegetable oil, egg, buttermilk, and vanilla extract until the mixture is smooth and velvety. This luscious base will help keep your Cinnamon Rhubarb Bread moist and flavorful.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Thoroughly blending the dry ingredients before they meet the wet ensures even rise and flavor in your finished loaf.

Step 4: Bring It All Together

Gradually stir the dry ingredients into the wet mixture until just combined; don’t overmix or your loaf might turn dense. For the most even rhubarb distribution (and to prevent it sinking), toss the diced rhubarb with a spoonful of flour before gently folding it into the batter. This is where you add the nuts, too, if you’re feeling nutty!

Step 5: Add the Finishing Touches and Bake

Scrape the batter into your prepared loaf pan. In a small bowl, stir together the granulated sugar and ground cinnamon for the topping, then sprinkle this sweet-spicy mixture all over the top. Pop your pan into the oven and bake for 55 to 65 minutes. The irresistible aroma will let you know you’re in for something special. When a toothpick poked in the center comes out clean, it’s done!

Step 6: Cool and Enjoy

Let your Cinnamon Rhubarb Bread cool in the pan for about 10 minutes—this helps it firm up just enough to release easily. Then, transfer the loaf to a wire rack to finish cooling before slicing. It’s tough to wait, but this step is worth it for clean slices and perfect texture.

How to Serve Cinnamon Rhubarb Bread

Garnishes

Simple is often best! A dusting of powdered sugar, a pat of creamy butter, or a dollop of whipped cream really makes each slice feel like a special treat. If you want to impress guests, a drizzle of vanilla glaze is always a big hit for Cinnamon Rhubarb Bread.

Side Dishes

Serve your rhubarb bread with fresh seasonal berries, a tangy yogurt parfait, or soft-scrambled eggs for a hearty breakfast platter. It also pairs beautifully with a mug of hot tea or coffee for those cozy afternoon snack moments.

Creative Ways to Present

Turn your Cinnamon Rhubarb Bread into a show-stopper by slicing it and arranging it on a rustic wooden board with extra accompaniments like honey, fruit preserves, or even soft cheese. For brunches, try cutting it into cubes and serving it with fondue-style dipping sauces. Mini loaves also make delightful edible gifts!

Make Ahead and Storage

Storing Leftovers

Store leftover Cinnamon Rhubarb Bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to three days. The flavors actually deepen and improve as it sits, making it even tastier the next morning.

Freezing

This loaf is a freezer superstar! Once completely cooled, wrap it tightly in foil and place in a freezer bag. It will keep its flavor and texture beautifully for up to 3 months. Thaw overnight at room temperature when a craving strikes.

Reheating

To recapture that just-baked warmth, reheat individual slices in the toaster oven for a few minutes or in the microwave for 10–15 seconds. This refreshes the texture and makes the cinnamon aroma bloom all over again.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just be sure to thaw and drain your rhubarb well to avoid excess moisture in the batter. Pat dry with paper towels before folding into the mix.

What if I don’t have buttermilk?

No buttermilk, no problem. You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, then let it sit for 5 minutes before using. Your Cinnamon Rhubarb Bread will be just as tender and delicious.

Can I skip the nuts?

Of course! The nuts are entirely optional. This recipe makes a wonderful nut-free loaf, or you can swap in seeds (like pumpkin or sunflower seeds) for a bit of crunch without the allergens.

How do I know when the bread is done?

Your bread is ready when a toothpick or skewer inserted in the center comes out clean (a few moist crumbs are okay, just no wet batter). The top should feel springy, and your kitchen will smell amazing!

Is Cinnamon Rhubarb Bread good for gifting?

Definitely! This bread holds up well for travel and stays fresh for days, making it a perfect homemade gift. Wrap in parchment and tie with twine for a charming touch.

Final Thoughts

If you’ve never tried making Cinnamon Rhubarb Bread, you’re in for such a happy surprise. Whether it’s the highlight of a holiday table or just a cozy slice on a rainy afternoon, this bread brings a little magic with every bite. Go ahead—give it a try and watch it disappear!

Cinnamon Rhubarb Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 25 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

Cinnamon Rhubarb Bread is a delightful treat that combines the tartness of rhubarb with the warm sweetness of cinnamon. This moist and flavorful quick bread is perfect for breakfast or as a snack with a cup of tea.

Ingredients

Scale

Wet Ingredients:

1½ cups brown sugar
⅔ cup vegetable oil
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract

Dry Ingredients:

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Additional Ingredients:

1½ cups diced rhubarb
½ cup chopped walnuts or pecans (optional)
2 tablespoons granulated sugar (for topping)
½ teaspoon ground cinnamon (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix wet ingredients: In a large bowl, whisk together brown sugar, oil, egg, buttermilk, and vanilla until smooth.
Combine dry ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined.
Add rhubarb and nuts: Fold in the diced rhubarb and nuts, if using.
Prepare topping: Mix the topping sugar and cinnamon in a small bowl, then sprinkle evenly over the batter.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Toss rhubarb in a spoonful of flour before adding to the batter to help distribute it evenly.
This bread tastes even better the next day and freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American