A Perfect Balance of Tart Rhubarb & Warm Cinnamon Spice – Moist, Fragrant, and Irresistibly Spring-Fresh!
Prep Time: 15 minutes | Cook Time: 55-65 minutes | Total Time: 1 hour 10 minutes
Servings: 12 slices | Difficulty: Easy | Dietary Note: Vegetarian (Vegan/GF options below)
Ingredients
(Professional Tip: Use fresh, firm rhubarb for the best texture. If stalks are thick, peel off any fibrous strings before chopping.)
For the Bread:
- 2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (+ extra for dusting)
- 1 cup granulated sugar (or coconut sugar for less sweetness)
- ½ cup unsalted butter , melted (or coconut oil for vegan)
- 2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water)
- 1 tsp vanilla extract
- 2 cups chopped rhubarb (½-inch pieces; about 3-4 stalks)
Optional Streusel Topping:
- ¼ cup brown sugar
- 2 tbsp flour
- 1 tbsp cold butter , cubed
- ½ tsp cinnamon
Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tbsp milk (or almond milk)
- ½ tsp vanilla extract
Step-by-Step Instructions
- Prep the Oven & Pan:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. - Mix Dry Ingredients:
Whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. - Combine Wet Ingredients:
In a separate bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. - Fold Together:
Gradually add dry ingredients to the wet mix. Stir until just combined . Fold in rhubarb. - Add Streusel (Optional):
For the topping, rub together brown sugar, flour, butter, and cinnamon until crumbly. Sprinkle over batter. - Bake:
Pour batter into the pan. Bake 55-65 minutes, or until a toothpick inserted comes out clean (cover with foil if browning too quickly). - Cool & Glaze:
Let cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze (mix powdered sugar, milk, and vanilla) once cooled.
Pro Tips for Success
- Avoid Sogginess: Toss rhubarb in 1 tbsp flour before folding into batter to prevent sinking.
- Sweetness Control: If rhubarb is very tart, add 1-2 tbsp extra sugar.
- Vegan Option: Use flax eggs and coconut oil.
- Gluten-Free: Substitute with GF flour blend and add ½ tsp xanthan gum.
Serving Suggestions
- Breakfast/Brunch: Slice thickly and serve with butter or whipped cream.
- Dessert: Pair with vanilla ice cream or a drizzle of caramel.
- Storage: Keeps 3-4 days at room temperature or 1 week refrigerated.
Nutrition Facts (Per Slice)
Calories: 280 | Fat: 12g | Carbs: 38g | Protein: 4g | Fiber: 1g
Why This Recipe Works
Rhubarb’s tartness is tamed by the cinnamon-spiced batter, creating a moist crumb with pockets of tangy-sweet flavor. The optional streusel adds a buttery crunch, while the glaze provides a delicate finishing touch.
SEO & Photography Notes
- Keywords: Cinnamon rhubarb bread, spring baking recipe, rhubarb dessert, easy quick bread
- Visuals: Highlight the pinkish rhubarb swirls in the bread, a cross-section showing texture, and a dusting of cinnamon. Style with fresh rhubarb stalks, a coffee mug, and a rustic kitchen backdrop.
Customize Your Loaf!
- Add-Ins: Walnuts, pecans, or a swirl of raspberry jam.
- Spice It Up: Add ¼ tsp cardamom or nutmeg.
- Mini Loaves: Bake in greased muffin tins for 20-25 minutes (perfect for gifting!).
Let me know if you’d like a muffin adaptation or tips for freezing! 🍠