Description
This cinnamon swirl rhubarb bread is moist, tender, and perfectly spiced. With bursts of tart rhubarb and a sweet cinnamon-sugar swirl, it’s a cozy, rustic bake perfect for breakfast, brunch, or snacking. No mixer needed—just simple ingredients and big flavor.
Ingredients
Scale
- 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 9×5-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.
Notes
If using frozen rhubarb, thaw and drain well before adding to batter.
To make a dairy-free version, use plant milk mixed with 1 tablespoon lemon juice or vinegar in place of buttermilk.
For a citrus twist, add 1 tsp orange zest to the batter.
Store wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.
Great served warm with butter, cream cheese, or a drizzle of honey.