Sweet Tart Rhubarb Loaf

This cinnamon rhubarb bread transforms humble rhubarb into a bakery-quality treat that fills your kitchen with the most incredible aroma. The tangy rhubarb pieces create little pockets of tartness that perfectly balance the sweet, cinnamon-spiced batter for a truly memorable quick bread.

I created this recipe during spring rhubarb season when my neighbor brought over an armful of fresh stalks from her garden. After experimenting with several versions this bread became my family's favorite way to enjoy rhubarb beyond the typical strawberry pairing.

Ingredients

• All purpose flour provides the perfect structure without being too heavy
• Baking soda and baking powder work together for the ideal rise
• Ground cinnamon adds warmth and complements rhubarb beautifully
• Vegetable oil creates a moist texture that stays fresh for days
• Sour cream adds richness and ensures the bread remains tender
• Fresh rhubarb brings tartness and beautiful pink flecks throughout
• Vanilla extract enhances all the flavors without overwhelming

Step-by-Step Instructions

Prepare Your Equipment

Set your oven to 350°F and take time to properly prepare your loaf pan. I recommend both greasing and flouring or using parchment with overhang for easy removal. This extra step prevents any sticking issues that might ruin your beautiful loaf.

Mix Dry Ingredients

Whisk the flour baking soda baking powder salt and cinnamon thoroughly in a medium bowl. This even distribution ensures no bitter pockets of leavening agents and helps the cinnamon perfume the entire loaf.

Combine Wet Ingredients

In your large bowl beat together the oil sugar sour cream egg and vanilla until the mixture becomes smooth and slightly fluffy. The sugar should mostly dissolve creating a silky base for your bread.

Create The Batter

Add the dry ingredients to the wet mixture in two additions stirring gently with a spatula until just combined. Overmixing develops gluten making your bread tough so stop when you still see a few small streaks of flour.

Fold In Rhubarb

Use your spatula to gently incorporate the chopped rhubarb with just a few strokes. The moisture from the rhubarb will mix with any remaining flour streaks and the minimal stirring keeps your bread tender.

Bake To Perfection

Pour the batter into your prepared pan smoothing the top gently. If using the cinnamon sugar topping sprinkle it evenly across the surface. Bake in the middle rack of your oven for 50 to 60 minutes watching carefully after the 45 minute mark.

Cool Properly

Allow the bread to rest in the pan for exactly 10 minutes this timing helps it set while still making removal easy. Then transfer to a wire rack to prevent condensation from making the bottom soggy.

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My absolute favorite ingredient in this recipe is the cinnamon. While it might seem simple I use a premium Ceylon cinnamon that has changed everything about this bread. My grandmother always said good cinnamon was worth the splurge and this recipe proves her right every single time.

Storing Your Rhubarb Bread

This bread stays incredibly moist when stored properly. Keep it at room temperature in an airtight container for up to 3 days. For longer storage wrap individual slices in plastic wrap then place in a freezer bag. To enjoy frozen slices thaw at room temperature or warm slightly in the microwave for that justbaked taste.

Rhubarb Selection and Preparation

Look for firm stalks with a bright pink to red color for the best flavor and visual appeal in your bread. Always discard the leaves as they contain toxins and are not edible. For this recipe cut the rhubarb into small pieces about 1/4 to 1/2 inch so they distribute evenly throughout the batter without making the bread too wet.

Making It Your Own

This versatile bread welcomes many variations. Try adding orange zest for a citrus note or swap half the rhubarb for strawberries for a classic combination. For a more indulgent version fold in white chocolate chips or add a cream cheese swirl to the batter before baking. The cinnamon sugar topping can be replaced with a simple glaze drizzled over the cooled bread.

The History Behind Rhubarb Bread

Rhubarb has been used in cooking since ancient times though it was primarily used medicinally in early history. In America rhubarb became popular in the 1800s when sugar became more affordable making it possible to balance its natural tartness. Quick breads like this one emerged in the early 20th century when chemical leaveners became widely available giving home bakers an easy way to showcase seasonal produce.

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Common Questions

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works perfectly in this bread. Just make sure to thaw it completely and drain the excess liquid before folding it into the batter. This prevents the bread from becoming too wet during baking.

→ How should I store this cinnamon rhubarb bread?

Store the cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months.

→ Can I substitute the sour cream with something else?

Yes, Greek yogurt works perfectly as a 1:1 substitute for the sour cream. You could also use buttermilk, though you might need to adjust the flour slightly as buttermilk is thinner than sour cream.

→ What's the best way to prepare rhubarb for this bread?

Wash the rhubarb stalks thoroughly, trim the ends, and remove any leaves (which are not edible). Cut the stalks into small pieces about 1/4 to 1/2 inch in size. Smaller pieces distribute better throughout the batter and ensure even baking.

→ Why did my rhubarb sink to the bottom of the bread?

This can happen if the rhubarb pieces are too large or wet. Try cutting the rhubarb into smaller pieces and tossing them in a tablespoon of flour before adding to the batter. The flour coating helps the fruit remain suspended in the batter during baking.

→ Can I add other fruits to this bread?

Absolutely! Strawberries pair wonderfully with rhubarb, creating a classic flavor combination. Apples or pears would also work well with the cinnamon notes. Add about 1/2 cup of additional fruit, keeping the total fruit amount to no more than 2 cups.