Description
- This Cinnamon Rhubarb Bread is moist, tender, and filled with tart chunks of rhubarb and sweet cinnamon flavor. It’s a comforting quick bread that’s easy to whip up and perfect for breakfast, brunch, or a cozy afternoon snack. A simple glaze or cinnamon sugar topping adds a bakery-style finish to every slice.
Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 cup vegetable oil or melted butter
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1 cup granulated sugar
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1/2 cup sour cream or Greek yogurt
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups chopped rhubarb
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Optional topping: 1 tablespoon cinnamon sugar or streusel
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
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Mix wet ingredients: In a large bowl, beat together oil, sugar, sour cream, egg, and vanilla until smooth.
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Combine: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chopped rhubarb.
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Bake: Pour batter into the prepared loaf pan. Sprinkle with cinnamon sugar or streusel topping if desired.
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Bake time: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra texture, add 1/3 cup chopped nuts or shredded coconut.
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You can use frozen rhubarb—just thaw and drain it first.
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A simple glaze (powdered sugar + milk) can be drizzled on top for added sweetness.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg