Description
Rhubarb bread with a swirl of cinnamon makes weekend mornings delightful. Baked fresh from the garden, this quick bread delivers sweet-tart comfort that warms your kitchen and heart.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups rhubarb
- 1 ½ cups all-purpose flour
- 2 large eggs
- ½ cup granulated sugar
Supporting Ingredients:
- ½ cup plain Greek yogurt
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Topping/Seasoning:
- ¼ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Mix 1½ cups all-purpose flour with ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium bowl until thoroughly combined.
- Whisk ½ cup Greek yogurt, ⅓ cup vegetable oil, ½ cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract in a separate bowl until the mixture looks smooth and well-integrated.
- Gently combine wet and dry ingredients, stirring just until they merge—avoid overmixing the batter.
- Carefully fold 1½ cups diced rhubarb into the mixed batter, distributing the fruit evenly.
- Prepare the cinnamon sugar by mixing ¼ cup brown sugar with 1 teaspoon cinnamon in a small bowl.
- Line a loaf pan with parchment paper and spread half the bread batter across the bottom.
- Sprinkle half the cinnamon sugar mixture over the first batter layer.
- Add remaining batter to the pan, then top with the rest of the cinnamon sugar.
- Use a butter knife to create gentle swirling motions, making 2-3 figure-eight patterns through the batter.
- Bake at 350°F for 50-55 minutes, watching for a golden top and checking with a toothpick for doneness.
- Remove from oven and let the bread cool completely before slicing into 8 servings.
Notes
- Fresh rhubarb makes a huge difference, so choose firm, bright red stalks without blemishes for the best flavor and texture.
- Don’t skip the parchment paper, as it helps the bread release smoothly and prevents sticking.
- When swirling the cinnamon sugar, use a light touch to create beautiful marbled patterns without overmixing the batter.
- For a gluten-free version, swap the all-purpose flour with a good quality gluten-free blend that includes xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 178 kcal
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 37 mg