Cinnamon Rhubarb Bread
This Cinnamon Rhubarb Bread is a moist and flavorful treat, perfect for breakfast or dessert. The tangy rhubarb pairs beautifully with warm cinnamon in this easy-to-make loaf.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups chopped fresh rhubarb
- 1/4 cup granulated sugar, for topping
- 1/2 teaspoon ground cinnamon, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon for the topping and set aside.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared loaf pan and sprinkle with the cinnamon-sugar topping.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Find it online: https://seasonedrecipe.com/cinnamon-rhubarb-bread/