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This moist rhubarb quick bread is a springtime favorite in my kitchen and delivers a sweet cinnamon swirl with bright bursts of tart rhubarb. It is the treat that makes everyone in my family look forward to rhubarb season and I always love slicing a warm piece just after baking for an afternoon pick-me-up with coffee.
When I made this bread the first rainy week of June my daughter came running into the kitchen drawn by the smell of cinnamon. She now asks for this every year when we pick rhubarb from the backyard.
Ingredients
- Sugar: Adds sweetness and helps give the crust a golden color. Use unbleached white sugar for the best texture.
- Cinnamon powder: Brings warmth and depth. Choose fresh ground cinnamon for the brightest flavor.
- All-purpose flour: Gives a sturdy but tender crumb. Look for unbleached flour for a fluffier loaf.
- Baking powder: Ensures a proper rise. Choose a fresh container not expired for full leavening.
- Salt: Balances the sweetness and brightens the flavor. Fine sea salt blends in easily.
- Egg: Binds the batter and adds richness. Use a large egg at room temperature for best texture.
- Milk: Adds moisture and enriches the batter. Whole milk works best but you can use two percent.
- Vegetable oil: Keeps the bread moist even after chilling. Use a neutral oil like canola or sunflower.
- Rhubarb: Is the star with tart and juicy pockets. Pick stalks that are firm and brightly colored for best flavor.
Step-by-Step Instructions
- Prepare the Loaf Pan and Oven:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it is fully hot when you bake. Spray a loaf pan very well with nonstick spray and lay a piece of parchment on the bottom. This helps the bread release in one clean piece once cooled.
- Mix Cinnamon Sugar:
- In a small bowl mix together one third cup of sugar with the cinnamon. This blends the flavors so every layer gets both spice and sweetness. Set aside for layering later.
- Combine Dry Ingredients:
- Use a large mixing bowl to whisk flour baking powder salt and the remaining one cup of sugar. Whisking together thoroughly is important for even rise and texture. Set the bowl aside once the mixture looks uniform.
- Blend Wet Ingredients and Combine:
- In a medium bowl vigorously whisk egg milk and oil. The mixture should look creamy and even with no streaks of egg. Pour this wet mix into the dry ingredients. Use a rubber spatula to fold together just until you see no dry flour. Do not overmix or your bread may come out dense. Finally gently fold in your chopped rhubarb so the pieces are evenly distributed.
- Layer the Batter and Cinnamon Mixture:
- Use your spatula to scrape half of the batter into your prepared pan. Smooth it to the edges. Sprinkle half of the cinnamon sugar evenly on top. Repeat with the rest of the batter smoothed flat and the final cinnamon sugar. You can swirl the top with an offset spatula for a pretty marbled look if you like but it is not required.
- Bake and Cool the Bread:
- Place the pan in the hot oven on the middle rack. Bake for about one hour. Check the bread at fifty minutes by inserting a toothpick in the center. When it comes out clean or with just a crumb or two stuck to it it is done. Put the pan on a cooling rack. After ten minutes gently lift the bread out and cool fully on the rack. For the cleanest slices wrap in plastic once fully cool and chill for a few hours before serving.
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When I was little my grandma used to sneak extra cinnamon sugar on top and that became my favorite bite of the loaf. I love that my daughter is just as excited about this bread as I was growing up and she helps me swirl the cinnamon into the batter every spring.
Storage Tips
Keep your rhubarb bread wrapped in plastic at room temperature for up to two days. For longer storage transfer to the fridge where it stays moist for four or five days. Slices freeze beautifully wrap them individually so you can thaw only what you need for a quick treat.
Ingredient Substitutions
If you are out of milk you can use almond milk for a dairy free loaf. Whole wheat flour can replace up to half the all-purpose for a hearty version but the texture will be a bit denser. If you have only frozen rhubarb thaw and drain it well before folding into the batter.
Serving Suggestions
Warm thick slices on a skillet for a comforting breakfast with a dollop of yogurt. You can serve it alongside coffee after dinner or dust it with a little extra cinnamon sugar just before eating. It is sturdy enough for picnics or packing in a lunchbox too.
Cultural and Historical Context
Rhubarb has roots in northern climates where it grows in cool spring and early summer gardens. Quick breads like this one became household favorites in American kitchens because they are easy and adaptable using whatever fruit you have on hand. Rhubarb adds a tart punch that balances out the sweetness found in these traditional recipes.
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Enjoy this rhubarb bread with its perfect balance of tart and sweet—the ultimate springtime treat!
Frequently Asked Questions
- → Why use large pieces of rhubarb?
Chopping rhubarb into large pieces creates juicy pockets of tartness, balancing sweetness and providing excellent texture.
- → Can I substitute dairy milk with a non-dairy option?
Yes, feel free to use almond, soy, or oat milk as a substitute without altering the loaf’s structure.
- → How do I prevent overmixing the batter?
Stir until ingredients are just combined. Overmixing results in a dense loaf, so fold gently when adding rhubarb.
- → Is chilling before slicing necessary?
While optional, chilling helps slices hold together neatly and can intensify the loaf’s flavors.
- → Can I add nuts or other fruits?
Chopped nuts or berries work well for added crunch or extra bursts of tartness alongside the rhubarb.