It is not rhubarb season here yet, but I am craving something baked with rhubarb! Luckily I have some rhubarb in the freezer, so why not bake a delicious quick bread!?!
This cinnamon rhubarb loaf has a nice cinnamon flavor, is fluffy and tender, dotted with rhubarb which makes a moist loaf, and simply delightful with a cup of tea! I highly recommend!
Here is our rhubarb in the garden — two plants are coming back but the one in the backyard is not yet.
Let’s get started!
In a large bowl, whisk together buttermilk, egg, oil, and vanilla.
We made butter yesterday with some 35% cream we had in the fridge so I used that buttermilk which was 3/4 cup, and I added the rest regular milk so that I had 1-1/4 cups.
Add brown sugar. Mix well.
Add half the flour, baking soda, cinnamon, and salt. I am using mostly regular flour and a bit whole wheat.
Stir until partially combined. Add remaining flour and rhubarb. I am using frozen rhubarb. I rinsed it and dumped it into the bowl with flour.
Do not overmix.
Pour batter into a lightly greased loaf pan and smooth the top. Sprinkle with some rhubarb and bit of sugar.
Bake at 350F for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes.
Transfer to a cooling rack. Let cool completely before slicing.
This loaf is dotted with rhubarb which makes it tender and moist!
So delicious — we gobbled up half the loaf right away! It’s so good!
Cinnamon Rhubarb Bread
2 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/4 cups buttermilk
1 large egg
1/4 cup oil or melted butter
1 teaspoon vanilla extract
1 cup packed brown sugar
2 cups chopped rhubarb
In a large bowl, whisk together buttermilk, egg, oil, and vanilla. Add brown sugar. Mix well. Add half the flour, baking soda, cinnamon, and salt. Stir until partially combined. Add remaining flour and rhubarb. Do not overmix. Pour batter into a lightly greased loaf pan and smooth the top. Bake at 350F for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a cooling rack.
What’s your favorite rhubarb recipes!?!
enjoy from Our City Homestead to yours