Best Cinnamon Rhubarb Bread

This cinnamon rhubarb bread is the perfect balance of sweet, tart, and warmly spiced flavors. It’s soft and moist with tender chunks of rhubarb in every bite, and a golden crust that’s slightly crisp on the outside. Whether I’m serving it for breakfast, as a midday snack, or even a light dessert, this bread never lasts long on the counter.

Why You’ll Love This Recipe

I love how this bread highlights the unique flavor of rhubarb while wrapping it in the cozy warmth of cinnamon. It’s incredibly easy to make, comes together with simple pantry ingredients, and works beautifully with fresh or frozen rhubarb. The bread stays moist for days, making it perfect for baking ahead, and it also freezes well. Whether I enjoy it plain, with a pat of butter, or lightly toasted, it’s always a treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Ground cinnamon

• Salt

• Brown sugar

• Egg

• Vegetable oil

• Buttermilk

• Vanilla extract

• Chopped rhubarb

directions

1. I preheat the oven to 350°F (175°C) and grease a standard loaf pan.

2. In a large bowl, I whisk together the flour, baking soda, cinnamon, and salt.

3. In a separate bowl, I beat the egg, then mix in the brown sugar, oil, buttermilk, and vanilla extract until smooth.

4. I stir the wet ingredients into the dry ingredients, mixing just until combined.

5. I gently fold in the chopped rhubarb.

6. I pour the batter into the prepared loaf pan and spread it out evenly.

7. I bake the bread for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf, which yields about 10 slices. It takes approximately 10 minutes to prep and 50–60 minutes to bake, with a cooling time of about 10 minutes.

Variations

• I sometimes add a cinnamon-sugar topping for an extra crunch.

• Chopped nuts like walnuts or pecans mix in wonderfully with the rhubarb for texture.

• When I want a slightly sweeter bread, I add a handful of white chocolate chips.

• I occasionally swap part of the all-purpose flour with whole wheat flour for a slightly nuttier taste.

• Using applesauce in place of some of the oil works great for a lighter version.

storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap slices individually and freeze them for up to 2 months. When reheating, I simply toast a slice or warm it in the microwave for 15–20 seconds to bring back its fresh-from-the-oven flavor.

FAQs

What does rhubarb taste like in bread?

Rhubarb adds a tart, slightly tangy flavor that balances the sweetness of the bread. It softens as it bakes and blends perfectly with the cinnamon.

Can I use frozen rhubarb instead of fresh?

Yes, I use frozen rhubarb often. I just thaw it and pat it dry with paper towels to avoid excess moisture in the batter.

Why is my bread too dense?

Overmixing the batter can make the bread dense. I make sure to stir only until the ingredients are just combined to keep the texture light and tender.

Can I make this recipe gluten-free?

I’ve had success using a 1:1 gluten-free flour blend in place of all-purpose flour. The texture may be slightly different, but it still tastes delicious.

Is this bread overly sweet?

No, this bread has a lovely balance of tart and sweet. I find it’s not overly sugary, which lets the flavor of the rhubarb and cinnamon shine through.

Conclusion

This cinnamon rhubarb bread is one of my favorite seasonal bakes. It’s simple, satisfying, and full of flavor. Whether I make it with fresh rhubarb in the spring or use frozen pieces later in the year, it always delivers a comforting, homemade touch. I know I’ll be baking this one again and again.