Cinnamon Rhubarb Bread (Printable Version)

Moist, tender loaf with tart rhubarb and sweet cinnamon flavor, ideal for breakfast or as a delightful afternoon treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup vegetable oil or melted butter
07 - 1 cup granulated sugar
08 - 1/2 cup sour cream or Greek yogurt
09 - 1 large egg
10 - 1 teaspoon vanilla extract

→ Mix-ins

11 - 1 1/2 cups chopped rhubarb

→ Optional Topping

12 - 1 tablespoon cinnamon sugar or streusel

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until well combined.
03 - In a large bowl, beat together oil, sugar, sour cream, egg, and vanilla until smooth and fully incorporated.
04 - Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the chopped rhubarb.
05 - Pour batter into the prepared loaf pan. Sprinkle with cinnamon sugar or streusel topping if desired.
06 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Additional Tips::

01 -
  • Simple pantry ingredients transform into something extraordinary
  • Perfect balance of sweet and tart flavors
  • Incredibly moist texture thanks to the sour cream
  • No mixer required just two bowls and a spoon
  • Versatile enough for breakfast brunch or dessert
02 -
  • This bread freezes beautifully for up to 3 months
  • The flavor actually improves on day 2 as the spices meld
  • Each slice provides a good source of vitamin K from the rhubarb
  • The recipe can be doubled and baked in two pans for gifting
03 -
  • Always measure flour by spooning into measuring cups and leveling off with a knife for the perfect texture
  • For the prettiest loaf reserve a few pieces of rhubarb to arrange on top of the batter before baking
  • Test for doneness by inserting a toothpick near the center if it comes out with moist crumbs not wet batter the bread is ready

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