Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread is a warm, moist quick bread that perfectly balances tart rhubarb with sweet cinnamon flavor. Each slice is soft and tender, filled with juicy bites of rhubarb and the comforting taste of cinnamon. It’s an ideal recipe for spring and summer baking—or whenever I want something cozy and a little bit different.

Why You’ll Love This Recipe

I love this bread because it’s incredibly easy to make and delivers the kind of flavor that makes the whole kitchen smell amazing. The tartness of the rhubarb keeps the bread from being too sweet, while the cinnamon gives it a lovely warmth. It’s perfect for breakfast, an afternoon snack, or dessert with a cup of tea or coffee.

ingredients

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

all-purpose flour
baking powder
baking soda
ground cinnamon
salt
eggs
granulated sugar
brown sugar
vegetable oil (or melted butter)
buttermilk (or milk with lemon juice or vinegar)
vanilla extract
chopped fresh rhubarb
optional: chopped nuts (like walnuts or pecans), cinnamon sugar for topping

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan (or line it with parchment paper).

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

3. In another bowl, I beat the eggs with the granulated and brown sugar until smooth. I stir in the oil, buttermilk, and vanilla extract.

4. I pour the wet ingredients into the dry ingredients and mix just until combined.

5. I gently fold in the chopped rhubarb and nuts if using.

6. I pour the batter into the prepared loaf pan and smooth the top. I sprinkle cinnamon sugar over the batter for a sweet crust if I’m in the mood.

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

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

Servings and timing

This recipe makes 1 loaf (about 8–10 slices). Prep time is 15 minutes, and bake time is 50–60 minutes.

Variations

Sometimes I add chopped strawberries or apples along with the rhubarb for a fruitier version. I’ve also made it with a crumble topping instead of cinnamon sugar for extra texture. When I want a healthier twist, I swap half the flour for whole wheat and use coconut sugar or honey.

storage/reheating

I store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 1 week or freeze it for up to 2 months. To reheat, I warm slices in the microwave for about 10–15 seconds or toast lightly.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb—just thaw and drain it well before adding to the batter to avoid excess moisture.

Do I need to peel rhubarb?

No, I don’t peel it. Just wash and trim the ends. The red skin gives the bread beautiful color and extra flavor.

Can I make this bread into muffins?

Yes, I spoon the batter into a greased or lined muffin tin and bake for 18–22 minutes, checking with a toothpick for doneness.

Why is my bread too moist or soggy?

This can happen if the rhubarb wasn’t drained properly or if it was overmixed. I mix gently and measure ingredients carefully for best results.

What can I serve with this bread?

I love it with a smear of butter, cream cheese, or even a drizzle of honey. It’s also great with a scoop of vanilla yogurt on the side.

Conclusion

Cinnamon Rhubarb Bread is a delightful twist on traditional quick breads, combining the tart pop of rhubarb with warm, spiced sweetness in every bite. It’s easy to make, full of character, and a great way to use seasonal produce. Whether I serve it fresh from the oven or enjoy it as a treat throughout the week, it never lasts long in my kitchen.