Cinnamon Rhubarb Bread

If you're a fan of cozy, cinnamon-spiced baked goods with a pop of tangy fruit flavor, this Cinnamon Rhubarb Bread is bound to become a new favorite. I discovered this recipe while looking for creative ways to use up garden rhubarb, and it quickly became a household staple. It’s a beautiful balance of sweet and tart, moist and crumbly, with a sugary cinnamon topping that adds a satisfying crunch to every bite.

This bread is the kind of treat that feels like a warm hug. It’s perfect with a morning cup of coffee, as an afternoon snack, or even served slightly warm with a scoop of vanilla ice cream. The rhubarb softens into little juicy bursts that contrast wonderfully with the spiced batter. And the best part? It all comes together in one bowl with minimal fuss.

Why You’ll Love This Recipe

• Sweet and Tangy: The combination of brown sugar and rhubarb is perfectly balanced.
• Warm and Spiced: A cinnamon-sugar topping adds cozy flavor and irresistible texture.
• Super Moist: Buttermilk and oil create a tender crumb that stays fresh for days.
• Easy to Make: Simple ingredients and one pan make for easy cleanup.
• Customizable: Add walnuts, swap in berries, or top with a glaze.
• Seasonal Favorite: A delicious way to enjoy spring and summer rhubarb.

Ingredients You'll Need

For the Bread:

• 1 cup packed brown sugar
• ⅔ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups diced rhubarb
• ½ cup chopped walnuts (optional)

For the Topping:

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

Optional Add-Ins: Try pecans, orange zest, or a sprinkle of coarse sugar for added crunch.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. Set aside.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the brown sugar, vegetable oil, egg, vanilla extract, and buttermilk until the mixture is smooth and creamy.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture just until combined—do not overmix.

Tip: Overmixing can lead to dense bread, so mix gently until no flour streaks remain.

Step 4: Fold in Rhubarb and Nuts

Toss the diced rhubarb with a teaspoon of flour to help prevent sinking. Gently fold the rhubarb and optional walnuts into the batter until evenly distributed.

Step 5: Transfer and Top

Pour the batter into the prepared loaf pan and smooth the top with a spatula. In a small bowl, combine granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.

Tip: For extra visual appeal, reserve a few rhubarb pieces and scatter them on top before baking.

Step 6: Bake

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent with foil during the last 15 minutes.

Step 7: Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before slicing for the cleanest cuts.

Serving and Storage Tips

This bread is best served slightly warm or at room temperature. Pair it with a warm drink or a dollop of whipped cream for a cozy treat.

To store, wrap tightly in plastic wrap or foil and keep at room temperature for up to 3 days. For longer freshness, store in the refrigerator for up to a week. You can also freeze individual slices wrapped in plastic and stored in a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.

Helpful Notes

• Use Fresh Rhubarb: Look for crisp, bright red stalks. Avoid the leaves—they’re toxic.
• Buttermilk Substitute: No buttermilk? Add 1 tablespoon lemon juice to 1 cup milk and let it sit for 5 minutes.
• Add a Glaze: Mix powdered sugar with lemon juice or milk and drizzle over the cooled loaf for a sweeter finish.
• Moisture Tip: Let the bread rest overnight for the best texture and flavor.
• Make Muffins: Divide batter into muffin tins and bake for 20–25 minutes for individual servings.

Frequently Asked Questions

1. Can I use frozen rhubarb? Yes, just thaw and drain it well before adding to the batter.
2. Is rhubarb sweet or sour? Rhubarb is naturally tart, which balances perfectly with the sweetness in this bread.
3. Can I skip the cinnamon topping? Yes, but it adds a lovely crunch and spice that really complements the rhubarb.
4. What nuts go best in this recipe? Walnuts and pecans are great choices, but you can omit them if you prefer nut-free.
5. Can I make this bread ahead of time? Definitely. It actually tastes even better the next day!
6. How do I know when it’s done baking? Insert a toothpick into the center; it should come out clean or with just a few crumbs.
7. What if I don't have buttermilk? Use plain yogurt or sour cream, or make a quick substitute with lemon juice and milk.

Final Thoughts

Cinnamon Rhubarb Bread is the perfect blend of comforting spices and vibrant fruit flavor. It’s easy to make, endlessly adaptable, and a wonderful way to showcase seasonal rhubarb. Whether you’re new to baking with rhubarb or a longtime fan, this recipe is sure to win you over with its tender crumb, sweet cinnamon top, and those delightful pops of tartness.

Have you baked this rhubarb bread? I’d love to hear how you made it your own—maybe with a glaze, a nutty crunch, or a hint of citrus!