Cinnamon Rhubarb Bread (Printable Page)

# What You 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

# How to Make It:

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.

# Helpful Tips:

01 - For extra texture, add 1/3 cup chopped nuts or shredded coconut.
02 - You can use frozen rhubarb—just thaw and drain it first.
03 - A simple glaze made from powdered sugar and milk can be drizzled on top for added sweetness.

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