Before we even get into the Cinnamon Swirl Rhubarb Bread and the tangy bursts of rhubarb, can I just say… thank you for being here? Whether you’ve followed along from my very first recipe or this is your first visit, I’m so grateful you’re spending a few minutes in this cozy corner of the internet with me.
Today’s recipe is a heartfelt ode to rustic baking—comforting, simple, and anything but boring!! Say hello to Cinnamon Swirl Rhubarb Bread—a tender, golden loaf that’s got it all: warm spice, bright rhubarb, and that irresistible cinnamon-sugar swirl baked right in.
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Why You’ll Fall in Love With This Cinnamon Swirl Rhubarb Bread
This bread is everything you want in a cozy treat. A little tangy from the rhubarb, rich from the buttermilk, and crowned with that gorgeous cinnamon swirl that caramelizes just enough on top. I promised you versatile, and here’s proof!
Super Moist: Buttermilk and oil give this bread a perfectly soft crumb.
Swirled with Flavor: The cinnamon-sugar spiral bakes into little pockets of warmth.
Seasonally Smart: A fabulous way to use fresh rhubarb during spring and early summer.
Anything but Boring: With its contrast of sweet, tart, and spice, this loaf wakes up every bite.
Visually Stunning: The streaks of pink rhubarb running through the bread? I’m kicking myself for not having shot it sooner!
The Taste of Cinnamon Swirl Rhubarb Bread
It’s like the cozy comfort of banana bread met the tart punch of rhubarb and the warm hug of a cinnamon roll. The edges are caramelized just enough to give a little crunch, and the inside is all tender crumb and juicy rhubarb pockets. A slice of this warm, with a dab of butter? Unbeatable.
Benefits of Cinnamon Swirl Rhubarb Bread
Quick and easy to mix—no mixer required
Great for brunch, snacking, or gifting
A unique twist on traditional sweet breads
Freezer-friendly for make-ahead magic
Naturally adaptable for nuts or dairy-free tweaks
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup buttermilk
1/3 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 1/2 cups chopped rhubarb (fresh or frozen)
1/4 cup granulated sugar + 1 teaspoon cinnamon (for swirl)
Optional: 1/2 cup chopped nuts (walnuts or pecans)
Tools You’ll Need
9×5-inch loaf pan
Large mixing bowl
Whisk
Rubber spatula or spoon
Measuring cups and spoons
Sharp knife
Cooling rack
Optional Additions and Substitutions
Swap the rhubarb for chopped strawberries for a sweeter twist
Use Greek yogurt or sour cream if you’re out of buttermilk
Almond or coconut milk with a splash of lemon juice works for a dairy-free version
Add orange zest for a citrusy layer of flavor
Toss in chocolate chips (trust me, it works)
How to Make Cinnamon Swirl Rhubarb Bread
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Step 3: Combine Wet Ingredients
In another bowl, mix the granulated sugar, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth and well combined.
Step 4: Combine & Fold
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb (and nuts if using).
Step 5: Layer & Swirl
Pour half the batter into the prepared pan. Sprinkle half the cinnamon-sugar mixture over it. Pour the remaining batter on top, then sprinkle the rest of the cinnamon-sugar. Use a butter knife to gently swirl the layers together.
Step 6: Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Slice & Serve
Enjoy warm with a bit of butter, or simply on its own with your morning coffee or afternoon tea.
What to Serve With It
Slather with cream cheese or whipped butter
Pair with a dollop of Greek yogurt and a drizzle of honey
Serve alongside fresh berries or stewed fruit
Make it dessert-worthy with a scoop of vanilla ice cream
Tips for Success
Don’t overmix the batter; it can lead to a tough texture
If using frozen rhubarb, thaw and drain it well
For a darker crust, sprinkle a little extra cinnamon sugar on top before baking
Store leftovers wrapped tightly in plastic or foil to keep moist
Storage Instructions
Store the bread at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze slices individually wrapped for up to 2 months. Just pop them in the toaster oven to reheat.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just make sure to thaw and pat it dry to avoid extra moisture in the batter.
Is this bread very sweet?
It’s moderately sweet, with the perfect balance between the tangy rhubarb and the cinnamon-sugar swirl.
Can I make muffins instead?
Absolutely! Just divide the batter between muffin cups and reduce the baking time to about 20–25 minutes.
What if I don’t have buttermilk?
Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.
Final Thoughts
Cinnamon Swirl Rhubarb Bread is everything I love about baking: warm, inviting, a little rustic, and packed with real flavor. It’s a perfect showcase for seasonal rhubarb, and the swirls of cinnamon sugar take it over the top.
If you’re loving rhubarb season as much as I am, be sure to check out these other cozy bakes featuring this underrated gem:
Rustic Rhubarb Crumble Cake
Strawberry Rhubarb Galette
Rhubarb Oat Muffins
Have you tried this recipe? Leave a review, and don’t forget to share your photos on Pinterest—I love seeing your creations.
Nutritional Information (per slice, based on 10 slices)
Calories: ~270
Fat: 9g
Carbohydrates: 42g
Sugar: 23g
Protein: 3g
Fiber: 1g
Calcium: 60mg
Iron: 1.2mg
This Cinnamon Swirl Rhubarb Bread is proof that simple, everyday ingredients can come together in the most delicious way. Happy baking!
Cinnamon Swirl Rhubarb Bread
Equipment
- 9x5 inch loaf pan
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Rubber spatula or spoon
- Knife (for swirling)
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups chopped rhubarb fresh or frozen
- 1/4 cup granulated sugar + 1 tsp cinnamon for swirl
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 1/2 teaspoons of cinnamon.
- In another bowl, combine granulated sugar, brown sugar, buttermilk, oil, egg, and vanilla extract. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped rhubarb and nuts, if using.
- Pour half of the batter into the prepared pan. Sprinkle half the cinnamon-sugar mixture over it. Add the remaining batter and top with the rest of the cinnamon-sugar. Swirl gently with a knife.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
