Cinnamon Rhubarb Bread

Name: Cinnamon Rhubarb Bread
Prep time: 15 min
Cook time: 55 min
Total time: PT-495644H30M43S
Ingredients: 2 cups all-purpose flour; 1 cup packed brown sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1 large egg; 1/2 cup vegetable oil or melted butter; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 1/2 to 2 cups rhubarb, chopped small; Optional Cinnamon Topping; 1/4 cup brown sugar; 1 tablespoon butter; 1/2 teaspoon cinnamon

Author: Tracy Marger

Published: June 6, 2026

Jump to Recipe

Cinnamon Rhubarb Bread is a moist quick bread with warm cinnamon flavor and bright tart rhubarb in every slice. The tender crumb and golden top make it feel homemade and comforting, while the rhubarb adds just enough tang to keep the flavor balanced. It is perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

Ingredients & Substitutions

• All-purpose flour: Gives the bread structure and a soft crumb. A 1:1 gluten-free flour blend can be used if needed.
• Brown sugar: Adds sweetness and a deeper caramel flavor that pairs well with rhubarb and cinnamon. White sugar can work, but the loaf will taste a little lighter.
• Baking soda: Helps the bread rise and stay tender.
• Salt: Balances the sweetness and sharpens the spice flavor.
• Ground cinnamon: Adds warmth and creates the classic cinnamon bread flavor. Nutmeg can be added for extra spice.
• Egg: Helps bind the batter and gives the loaf structure.
• Oil or melted butter: Keeps the bread moist and tender. Oil gives a softer crumb, while butter adds richer flavor.
• Buttermilk: Makes the bread extra tender and adds a light tang. Regular milk plus a little lemon juice can be substituted.
• Vanilla extract: Rounds out the flavor and softens the tart edge of the rhubarb.
• Fresh rhubarb: Brings tartness and moisture to the bread. Frozen rhubarb can be used if thawed and drained well.
• Cinnamon crumble topping: Optional, but a brown sugar and butter topping adds a sweet crunch on top.
• Glaze: Optional for a richer finish. A simple powdered sugar glaze also works if you want something lighter.

Tips for Success

1. Do not overmix the batter: Stir just until the flour disappears so the bread stays soft instead of dense.
2. Use small rhubarb pieces: Smaller chunks bake more evenly and distribute well through the loaf.
3. Toss rhubarb in a little flour: This helps prevent it from sinking to the bottom of the bread.
4. Check doneness carefully: Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
5. Let the loaf cool before slicing: Cooling helps the crumb set and makes cleaner slices.
6. Add a topping for extra texture: A cinnamon-sugar crumble or glaze gives the bread more flavor and a bakery-style look.

How to Make Cinnamon Rhubarb Bread

This loaf comes together quickly in one bowl for the wet ingredients and one bowl for the dry ingredients.
1. Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment if desired.
2. Mix the dry ingredients in a large bowl by whisking together the flour, baking soda, salt, and cinnamon.
3. Mix the wet ingredients in another bowl by whisking together the brown sugar, egg, oil or melted butter, buttermilk, and vanilla until smooth.
4. Combine the batter by adding the dry ingredients to the wet ingredients and stirring just until combined.
5. Fold in the rhubarb gently so it is evenly distributed.
6. Add the batter to the pan and smooth the top. Sprinkle on the cinnamon crumble topping if using.
7. Bake until the loaf is golden and a toothpick inserted in the center comes out clean.
8. Cool in the pan for about 10 to 15 minutes, then transfer the loaf to a wire rack to finish cooling.
9. Add glaze if desired once the loaf is fully cooled, then slice and serve.

How to Use Cinnamon Rhubarb Bread

This loaf works well in several different ways throughout the day.
• Serve warm slices for breakfast with butter.
• Enjoy it with coffee or tea as an afternoon treat.
• Pack it into lunchboxes or picnic baskets.
• Toast leftovers lightly and spread with butter or cream cheese.
• Serve it on a brunch table with fruit and yogurt.
How to Store Cinnamon Rhubarb Bread
Store the bread in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, refrigerate it to keep it fresh a little longer.
For longer storage, wrap the loaf tightly and freeze it for up to 2 months. Thaw at room temperature before slicing or warming gently in the oven.

FAQs

What does cinnamon rhubarb bread taste like?
It tastes sweet, warmly spiced, and lightly tangy. The cinnamon gives it a cozy flavor, while the rhubarb adds bright tartness that keeps it from tasting too sweet.
Can I make this with frozen rhubarb?
Yes, frozen rhubarb works well. Thaw it first and drain any excess liquid so the bread does not become soggy.
Can I add a topping?
Yes, a cinnamon-sugar crumble or glaze is a great addition. It gives the bread extra texture and a sweeter finish.
How do I keep the bread moist?
Use buttermilk, avoid overmixing, and do not overbake. Rhubarb also helps keep the loaf tender and moist.
Can I make this into muffins?
Yes, the same batter can usually be baked as muffins with a shorter bake time. Start checking for doneness after about 18 to 22 minutes.
Why is my rhubarb bread dense?
Dense bread usually means the batter was overmixed or too much flour was added. Stir only until combined for the best texture.