Cinnamon Rhubarb Bread

This Cinnamon Rhubarb Bread combines the sweet warmth of cinnamon with the tangy brightness of fresh rhubarb in one irresistibly moist and tender loaf. It’s the kind of quick bread that brings joy with each slice—perfect for breakfast, brunch, or a cozy afternoon treat. The cinnamon-sugar topping forms a golden crust that pairs beautifully with the soft crumb inside. Whether you’re working with garden-fresh rhubarb or using what’s in season, this recipe is a must-bake. Simple, satisfying, and endlessly comforting, it’s a delightful way to enjoy rhubarb outside of the usual pies and crisps.

Full recipe:

Ingredients:

• 1 1/2 cups brown sugar

• 2/3 cup vegetable oil

• 1 large egg

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups chopped fresh rhubarb

• 1 tablespoon all-purpose flour (for coating rhubarb)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup sugar

• 1 tablespoon ground cinnamon

• 1 tablespoon butter, melted

Directions:

1. Preheat the oven to 325°F (163°C). Grease and flour two 8×4-inch loaf pans.

2. In a large bowl, whisk together brown sugar, oil, egg, buttermilk, and vanilla until well combined.

3. In another bowl, mix 2 1/2 cups flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just blended.

4. Toss rhubarb with 1 tablespoon of flour and fold it into the batter. Add nuts if using.

5. Pour the batter evenly into the prepared pans.

6. In a small bowl, combine sugar and cinnamon. Sprinkle this mixture over the batter in each pan.

7. Drizzle melted butter over the top.

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

9. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal per slice | Servings: 16

All About Cinnamon Rhubarb Bread: A Sweet Slice of Nostalgia

Cinnamon Rhubarb Bread is more than just a tasty quick bread—it’s a delicious reminder of how seasonal produce and warm spices can come together in perfect harmony. With its rustic texture, tangy-sweet flavor, and irresistibly crunchy cinnamon-sugar topping, this loaf has the power to turn any ordinary morning into a special occasion. Traditionally, rhubarb has long been used in spring and early summer baking. It grows abundantly in home gardens across North America and Europe and was often one of the first edible plants to emerge after winter. Many of us associate rhubarb with classic desserts like strawberry-rhubarb pie or compote, but this bread offers a unique twist—pairing the tart vegetable with rich brown sugar and comforting cinnamon, baked into a soft and moist loaf.

What Makes This Cinnamon Rhubarb Bread So Special?

A Perfect Balance of Flavors

• This bread isn’t overwhelmingly sweet. The natural tanginess of rhubarb is mellowed by brown sugar and enhanced by vanilla and buttermilk, while cinnamon adds just the right amount of spice. The contrast of tart and sweet is what keeps people coming back for slice after slice.

Wonderfully Moist Texture

• Thanks to buttermilk and vegetable oil, the crumb of this bread is tender and fluffy without being dry or overly dense. It stays moist for days, making it a great option to bake ahead or enjoy throughout the week.

No Mixer Required

• One of the best things about this recipe is its simplicity. You don’t need a stand mixer or even a hand mixer—just a few bowls and a spoon. It’s the kind of low-effort, high-reward recipe that makes baking accessible to beginners and satisfying for seasoned bakers.

Versatile and Customizable

• Want to make it a little healthier? Swap in whole wheat flour for part of the all-purpose flour. Trying to keep it nut-free? Just skip the walnuts or pecans. Prefer a crunchier topping? Add coarse sugar or oats. This bread is flexible and forgiving, making it easy to adapt to your tastes and dietary needs.

Seasonal but Freezer-Friendly

• Fresh rhubarb is best when in season (typically April through June), but you can use frozen rhubarb to enjoy this bread year-round. It also freezes beautifully once baked, meaning you can make multiple loaves and have a slice of spring ready whenever you crave it.

Health Benefits of Rhubarb

Believe it or not, rhubarb has a lot going for it nutritionally. It’s low in calories but rich in antioxidants, particularly anthocyanins (which give it that vibrant red hue). These compounds are known to reduce inflammation and support heart health. Rhubarb also contains good amounts of vitamin K, which is important for bone strength and blood clotting. While the sugar in the bread adds indulgence, you’re still getting some of the plant’s healthful benefits in every bite.

Perfect Occasions for Serving This Bread

Brunch Centerpiece

• Set out this bread for your next spring brunch, and it’ll be the first thing gone. Serve it with a dollop of whipped cream or Greek yogurt and fresh berries.

Afternoon Snack

• Pair a slice with tea or coffee for a cozy pick-me-up. It’s not too heavy, so it won’t weigh you down but still satisfies your sweet tooth.

Gift or Potluck Favorite

• Because it travels and keeps so well, it’s perfect for gifting to friends, welcoming a new neighbor, or contributing to a potluck spread.

Freezer Stocker

• Bake a double batch and freeze one for a rainy day. You’ll thank yourself later.

Why This is the Best Rhubarb Bread You’ll Ever Make

There are many rhubarb bread recipes out there—but this one stands out for several reasons:

• The texture: Soft, moist, and never gummy or dry.
• The topping: That golden cinnamon-sugar crunch creates a bakery-style finish.
• The flavor balance: Sweet and tart in every bite, it’s complex but comforting.
• The simplicity: No fussy steps or obscure ingredients—just wholesome, familiar pantry staples.
• The crowd-pleasing factor: Even people who think they don’t like rhubarb tend to fall in love after one bite.

Pro Tips for Baking the Best Loaf

• Coat your chopped rhubarb in a little flour before folding it into the batter. This prevents it from sinking to the bottom.
• Don’t overmix. Stir just until the batter comes together to keep the crumb light.
• Use fresh rhubarb when available for best flavor and texture. If using frozen rhubarb, thaw it first and drain excess moisture.
• Let it cool completely before slicing. It helps the crumb set properly and makes for cleaner slices.

Flavor Variations to Try

• Lemon Rhubarb Bread: Add lemon zest to the batter for extra brightness.
• Strawberry Rhubarb Bread: Fold in 1/2 cup chopped strawberries along with the rhubarb.
• Maple Cinnamon Glaze: Drizzle with a maple-cinnamon glaze instead of the cinnamon-sugar topping for a decadent twist.
• Almond Rhubarb Bread: Add almond extract and top with sliced almonds before baking.

Conclusion

Cinnamon Rhubarb Bread is one of those recipes that evokes warmth, comfort, and nostalgia—whether you’re enjoying it alone with a cup of tea or sharing it with loved ones. It showcases seasonal produce, balances flavors with finesse, and bakes up beautifully every time. Add this recipe to your spring baking repertoire, and you’ll never let rhubarb season pass you by again.