Rhubarb and Cinnamon Bread

Rhubarb and Cinnamon Bread

Servings

10 slices

Prep Time

15 minutes

Cook Time

55 minutes

Calories

280

Cuisine

American

Category

Breakfast, Dessert

There’s something magical about the combination of tart rhubarb and sweet, comforting bread. 


This Rhubarb Bread is the perfect treat for breakfast, snack time, or even dessert. The sharpness of fresh rhubarb is beautifully balanced by the warm sweetness of cinnamon and sugar, creating a moist and flavorful loaf that’s sure to become a household favorite. 


Whether you’re enjoying a slice with your morning coffee or as an afternoon pick-me-up, this bread delivers a delightful contrast of flavors with every bite.


Homemade quick breads are one of the easiest and most rewarding bakes, requiring minimal effort yet yielding incredibly delicious results. 


This rhubarb bread is no exception—it’s soft, slightly tangy, and has just the right amount of crunch from optional walnuts. It also stores well, making it perfect for meal prep or a make-ahead gift for friends and family. 


Serve it plain, with butter, or even a drizzle of honey for a little extra sweetness. However you enjoy it, one thing is for sure—this bread will disappear fast!


Rhubarb and Cinnamon Bread

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 ¼ cups granulated sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup buttermilk

  • 1 ½ cups fresh rhubarb, chopped

  • ½ cup chopped walnuts (optional)

Directions

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

  3. In a large bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.

  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

  5. Fold in the chopped rhubarb and walnuts (if using).

  6. Pour the batter into the prepared loaf pan and smooth the top.

  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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10 Tips for cooking this dish

  • Use fresh, firm rhubarb for the best flavor and texture.

  • If rhubarb is very tart, toss it in a little sugar before adding to the batter.

  • Don’t overmix the batter to keep the bread light and fluffy.

  • For added depth of flavor, mix in orange zest or ginger.

  • Swap out walnuts for pecans or skip the nuts entirely for a nut-free version.

  • Let the bread cool completely before slicing to avoid crumbling.

  • If you don’t have buttermilk, substitute with regular milk and a teaspoon of vinegar.

  • Sprinkle coarse sugar on top before baking for a caramelized crust.

  • Store in an airtight container to keep it moist for longer.

  • This bread freezes well—wrap it tightly and store for up to 3 months.

Serving suggestions

  • Serve warm with a pat of butter.

  • Pair with a cup of coffee or tea for a cozy treat.

  • Top with a dollop of whipped cream or cream cheese spread.

  • Drizzle with honey or maple syrup for extra sweetness.

  • Enjoy alongside fresh strawberries for a fruity combination.

FAQ's

Q: Can I use frozen rhubarb?
A: Yes! Just thaw and drain excess liquid before using.

Q: Can I make Rhubarb and Cinnamon bread gluten-free?
A: Yes, substitute all-purpose flour with a gluten-free 1:1 baking mix.

Q: How do I store Rhubarb and Cinnamon Bread?
A: Keep it in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Q: Can I reduce the sugar in this Rhubarb and Cinnamon Bread?
A: Yes, but keep in mind that reducing sugar may slightly alter texture and sweetness.

Q: Can I add other fruits to Rhubarb and Cinnamon Bread?
A: Absolutely! Strawberries or apples pair well with rhubarb.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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