The scent of cinnamon and tart rhubarb baking… it takes me right back to my grandma’s kitchen. I can almost see her now, flour dusting her apron, humming a little tune as she pulled a warm loaf of cinnamon rhubarb bread from the oven. This recipe? It’s a hug in bread form. It’s been passed down through generations, tweaked and perfected, and it always reminds me of simpler times.

Okay, full disclosure: not every attempt at this cinnamon rhubarb bread has been picture-perfect. I remember one disastrous afternoon when I completely forgot the sugar (don’t ask me how!), and my kids looked at me with these expressions of utter disappointment. But you know what? We laughed, spread some jam on it, and learned a valuable lesson: always double-check your ingredients! Even with that one mishap, they cleaned their plates.

Life’s busy, right? Between school runs, soccer practice, and everything in between, sometimes it feels impossible to squeeze in time for baking. But honestly, this cinnamon rhubarb bread is so worth it. It’s surprisingly easy, and the aroma alone is enough to calm the chaos of the day. Plus, it’s a total crowd-pleaser.

So, grab your apron, preheat your oven, and let’s get baking! I promise, this cinnamon rhubarb bread will become a new family favorite.

What You’ll Need (Plus My Personal Touches)

Here’s what you’ll need to create this deliciousness. Remember, this isn’t just a list; it’s years of kitchen wisdom distilled into measurements and ingredients.

3 cups all-purpose flour (I always use unbleached; it just feels better)

1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (okay, sometimes I sneak in 1 1/2 teaspoons because we love cinnamon)

1/2 teaspoon ground nutmeg (my mom always swore this was the secret ingredient!)
1 cup granulated sugar
1/2 cup packed brown sugar

1/2 cup vegetable oil (I’ve used melted coconut oil too; it adds a subtle flavor)
2 large eggs
1 teaspoon vanilla extract (real vanilla, always!)

1 cup buttermilk (if you don’t have buttermilk, just add a tablespoon of vinegar or lemon juice to regular milk and let it sit for a few minutes. Works like a charm!)
2 cups chopped rhubarb (fresh or frozen, but make sure to thaw and drain if using frozen)

For the Cinnamon Swirl:

1/4 cup granulated sugar
2 tablespoons ground cinnamon (Yes, more cinnamon! It is a cinnamon rhubarb bread after all!)
2 tablespoons melted butter

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Now, a word on the rhubarb. I’ve found the quality of rhubarb can vary wildly depending on where you get it. If you can find locally grown rhubarb, especially at a farmer’s market, grab it! It makes a HUGE difference in the flavor of this cinnamon rhubarb bread. Also, don’t be afraid to adjust the amount of sugar depending on how tart your rhubarb is. I often add a little extra if mine is particularly sour.

Shopping tip: Check the baking aisle for sales on spices. You can often find cinnamon and nutmeg on clearance, especially after the holidays. That’s when I stock up for making this amazing cinnamon rhubarb bread year-round! My kids also love when I buy cinnamon sticks to add to their hot chocolate.

Let’s Cook This Together – Step by Step

Alright, let’s get our hands dirty and make some magic! These steps might seem long, but I promise, this cinnamon rhubarb bread is totally doable. I’ve broken it down so even the most beginner baker can get it right.

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. (Pro tip: use baking spray with flour already in it. It’s a lifesaver!)
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This is your dry ingredient team! Make sure there are no lumps, so your cinnamon rhubarb bread bakes evenly.

In a separate bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Beat until well combined. This is where all that delicious sweetness comes from!
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! Overmixing can lead to a tough cinnamon rhubarb bread.
Gently fold in the chopped rhubarb.

In a small bowl, combine the sugar and cinnamon for the swirl.
Pour half of the batter into the prepared loaf pan. Sprinkle evenly with half of the cinnamon-sugar mixture. Pour the remaining batter over the cinnamon sugar. Sprinkle with the remaining cinnamon-sugar mixture. Drizzle the melted butter over the top. This cinnamon rhubarb bread is gonna have an amazing swirl!
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. I usually start checking around 50 minutes, just to be safe. Every oven is different, and the last thing you want is a burnt cinnamon rhubarb bread.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is the hardest part! The smell is so tempting, but trust me, it’s worth the wait.

While the bread is baking, I usually tidy up the kitchen (a little bit, anyway!), maybe start a load of laundry, or just relax with a cup of tea. Baking should be enjoyable, not stressful! And speaking of enjoyable, did you know there’s research that the aroma of cinnamon can actually improve cognitive function and memory? So basically, baking this cinnamon rhubarb bread is good for your brain!

One time, I accidentally used baking powder instead of baking soda (easy to do when you’re distracted!), and the bread turned out super flat. It still tasted good, but the texture was all wrong. So, pay attention to those leavening agents!

How We Love to Serve This

Oh, the possibilities! This cinnamon rhubarb bread is delicious on its own, but we have a few favorite ways to enjoy it.

My youngest, Liam, loves it toasted with a smear of cream cheese. He calls it his “fancy toast.” My daughter, Chloe, prefers it warmed up with a scoop of vanilla ice cream. And my husband, Mark? He’s a purist. Just a thick slice, plain and simple, with a cup of coffee.

I love to serve this cinnamon rhubarb bread at brunch, especially during the spring when rhubarb is in season. It’s also a wonderful treat to bring to potlucks or picnics. It’s always a hit!

For a little extra flair, you can dust the top with powdered sugar or make a simple glaze with powdered sugar and milk. Sometimes, I even add a handful of chopped pecans or walnuts to the batter for a little crunch.

If you have any leftovers (which is rare!), they’re fantastic for French toast. Just slice the bread, dip it in an egg mixture, and cook it in a pan with butter. Top with maple syrup and fresh berries, and you have a breakfast fit for a king (or a very spoiled child!).

We had neighbors over last summer, and I served them this cinnamon rhubarb bread with a dollop of homemade whipped cream and fresh strawberries. They raved about it for days! It’s those simple moments, sharing good food with good people, that make life so special.

Questions I Get Asked (And My Honest Answers)

Over the years, I’ve gotten a lot of questions about this recipe. Here are a few of the most common ones, along with my best advice.

Can I use frozen rhubarb? Absolutely! Just make sure to thaw it completely and drain off any excess liquid. Otherwise, your bread might be a little soggy. I do it all the time when I’m craving cinnamon rhubarb bread in the off-season.

Can I make this bread gluten-free? I haven’t tried it myself, but I’ve heard good things about using a gluten-free all-purpose flour blend. Just be sure to add a little xanthan gum to help bind the ingredients together. If you try it, let me know how it turns out!

Can I reduce the amount of sugar? Yes, you can, but keep in mind that sugar not only adds sweetness but also helps with the texture of the bread. I wouldn’t reduce it by more than 1/4 cup. The tartness of the rhubarb really makes the sweetness of the cinnamon rhubarb bread balance out.

My bread is dry. What did I do wrong? Overbaking is the most common culprit. Make sure you’re not baking it for too long. Also, make sure you’re measuring your ingredients accurately. Too much flour can also lead to dry bread. Also, adding a bit of applesauce to the batter will help add some moisture.

My bread is sinking in the middle. What happened? This could be due to a few things. Make sure your oven temperature is accurate. Also, avoid opening the oven door too often while the bread is baking, as this can cause the temperature to fluctuate.

Can I add nuts to this recipe? Definitely! Chopped walnuts, pecans, or almonds would all be delicious. Just add about 1/2 cup to the batter along with the rhubarb. It will definitely make your cinnamon rhubarb bread extra delicious!

Can I freeze this bread? Yes! Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight at room temperature.

From My Kitchen to Yours

This cinnamon rhubarb bread isn’t just a recipe; it’s a little piece of my heart. It’s a reminder of family, of simple pleasures, and of the joy of creating something delicious with your own two hands.

My Personal Tips:

Don’t be afraid to experiment with spices. A little cardamom or ginger can add a unique twist.
If you don’t have buttermilk, you can use plain yogurt or sour cream thinned with a little milk.

Let the bread cool completely before slicing. It’s tempting to dig in right away, but it will slice much easier if you wait.

Variations I’ve Tried:

Strawberry Rhubarb Bread: Add 1 cup of chopped strawberries to the batter along with the rhubarb. My daughter Chloe loves this one!

Orange Rhubarb Bread: Add the zest of one orange to the batter for a bright, citrusy flavor.
Ginger Rhubarb Bread: Add 1 teaspoon of ground ginger to the dry ingredients. My husband Mark is a big fan of this version.

I hope you love this recipe as much as my family does. And I hope that when you bake it, you feel a little bit of that same warmth and love that I feel when I make it. Don’t forget to try my other bread recipes, like my Banana Bread Cinnamon Rolls Recipe and my Cinnamon Donut Bread Recipe!

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Happy baking, friends! Remember there are tons of Cinnamon Health Benefits to take advantage of in this cinnamon rhubarb bread. Don’t forget about the Rhubarb Nutrition Facts and Health Benefits too! From my kitchen to yours, may your rhubarb bread recipe turn out perfectly moist! Baking a loaf of moist rhubarb bread is so simple and fun! I know that once you try my easy rhubarb bread, you’ll be hooked! This recipe will make the best rhubarb cinnamon loaf you’ve ever tried.

Cinnamon Rhubarb Bread

Print Recipe

This Cinnamon Rhubarb Bread is a delightful spring treat! Tart rhubarb meets warm cinnamon in a moist and flavorful loaf, perfect for breakfast or an afternoon snack.

Author: Kiera

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Yield: 1 loaf (12 slices)
Category: Bread
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
1 1/2 cups chopped rhubarb
1/4 cup granulated sugar, for topping

1 teaspoon ground cinnamon, for topping

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon cinnamon.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the chopped rhubarb.
Pour batter into the prepared loaf pan.
In a small bowl, combine the 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle evenly over the top of the bread.

Bake for 50-60 minutes, or until a wooden skewer 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 pat of butter or a dollop of whipped cream for an extra treat.