Description
This Cinnamon Rhubarb Bread is a delightful combination of sweet and tart flavors, with a touch of cinnamon on top. Perfectly moist and loaded with fresh rhubarb, it’s an ideal treat for breakfast, snacks, or as a dessert.
Ingredients
1 cup packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts (optional)
1/2 cup sugar
1 teaspoon cinnamon
Instructions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
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Mix Wet Ingredients: In a large bowl, beat together the brown sugar, vegetable oil, egg, and vanilla extract until smooth. Stir in the buttermilk.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced rhubarb and walnuts (if using).
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Prepare Topping: In a small bowl, mix together the sugar and cinnamon.
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Assemble and Bake: Divide the batter evenly between the prepared loaf pans. Sprinkle the cinnamon-sugar mixture evenly over the tops. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
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If you prefer a sweeter topping, you can increase the sugar in the cinnamon-sugar mixture.
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Can be stored at room temperature for up to 3 days or frozen for up to 3 months.
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Walnuts can be omitted for a nut-free version.
Nutrition
- Serving Size: 1 slice (out of 12)
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg