Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread is the kind of simple rhubarb recipe that makes your whole kitchen smell like a hug. It’s moist, warmly spiced, and loaded with tangy rhubarb in every single bite.

This rhubarb bread recipe is made with pantry staples — brown sugar, buttermilk, vegetable oil, and fresh rhubarb — and comes together in under an hour of hands-on time. It yields two beautiful loaves, which means one for now and one to share (or hide, no judgment).

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. This Cinnamon Rhubarb Bread is one of those recipes I find myself making on repeat every spring.

Little Snapshot: What This Recipe Delivers

This Cinnamon Rhubarb Bread is a moist, tender quick bread made with fresh rhubarb, brown sugar, buttermilk, and a generous cinnamon-sugar crust. It bakes up in about 55 minutes, serves 16, and is easy enough for beginner bakers.

The result is a warmly spiced, slightly tangy loaf that works beautifully as a breakfast treat, afternoon snack, or a simple fresh rhubarb recipe to serve to guests.

Nutritional Peek

Here’s an estimated nutritional breakdown per slice of this Cinnamon Rhubarb Bread.

Nutrient	Amount Per Serving
Calories	~260 kcal
Protein	3 g
Carbohydrates	38 g
Total Fat	11 g
Fiber	1 g
Sugar	22 g

Values are estimates and will vary based on specific brands and optional add-ins like nuts.

Ingredients

Let’s talk about what goes into this easy rhubarb bread recipe before we dive in. You’ve got two main groups here working in harmony.

For the wet base — brown sugar, vegetable oil, one large egg, buttermilk, and vanilla extract — these all come together to create a rich, moist crumb. For the dry mix — all-purpose flour, baking soda, and salt — stir them separately so they blend in evenly without overmixing.

Amount	Ingredient
1 1/2 cups	Brown sugar
2/3 cup	Vegetable oil
1 large	Egg
1 cup	Buttermilk
1 teaspoon	Vanilla extract
2 1/2 cups	All-purpose flour
1/2 teaspoon	Baking soda
1/2 teaspoon	Salt
1 1/2 cups	Fresh rhubarb, chopped
1 tablespoon	All-purpose flour (for coating rhubarb)
1/2 cup	Chopped walnuts or pecans (optional)
1/2 cup	Granulated sugar (for topping)
1 tablespoon	Ground cinnamon (for topping)
1 tablespoon	Butter, melted (for topping)

Tools You’ll Actually Use

• Two 8×4-inch loaf pans
• Two large mixing bowls
• One small bowl (for the cinnamon-sugar topping)
• Whisk
• Rubber spatula or wooden spoon
• Toothpick or cake tester
• Wire cooling rack
• Measuring cups and spoons

Step-by-Step Instructions for Cinnamon Rhubarb Bread

Step 1: Prep Your Oven and Pans

Preheat your oven to 325°F (163°C). Grease and flour two 8×4-inch loaf pans thoroughly, making sure you get into the corners so nothing sticks.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together 1 1/2 cups brown sugar, 2/3 cup vegetable oil, 1 large egg, 1 cup buttermilk, and 1 teaspoon vanilla extract until smooth and well combined. The mixture should look slightly thick and glossy.

Step 3: Mix the Dry Ingredients

In a separate bowl, stir together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add the dry ingredients to the wet mixture and stir until just blended — a few small lumps are totally fine here.

Step 4: Fold In the Rhubarb (and Nuts)

Toss your 1 1/2 cups of chopped fresh rhubarb with 1 tablespoon of all-purpose flour — this keeps it from sinking to the bottom. Gently fold the coated rhubarb into the batter, then add 1/2 cup of chopped walnuts or pecans if you’re using them.

Step 5: Fill the Pans

Divide the batter evenly between your two prepared loaf pans. Don’t press it down — just let it settle naturally for an even rise.

Step 6: Add the Cinnamon-Sugar Topping

In a small bowl, stir together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Sprinkle this mixture generously over the top of each loaf, then drizzle 1 tablespoon of melted butter evenly over both pans.

Step 7: Bake

Bake at 325°F for 50 to 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Your kitchen is going to smell absolutely incredible. If the tops start browning too quickly, tent loosely with foil around the 40-minute mark.

Step 8: Cool Before Slicing

Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. I know it’s tempting to cut in right away — but a fully cooled loaf slices so much more cleanly. Trust the process.

Claire’s Pro Tips for the Best Rhubarb Bread Recipe Healthy Enough to Eat for Breakfast

Let me be real with you — I’ve made plenty of quick bread mistakes over the years, and this Cinnamon Rhubarb Bread taught me a few important lessons along the way.

These tips are the little things that take this from a good loaf to a great loaf. Apply them every time and you’ll never be disappointed.

Don’t skip the flour coating on your rhubarb. That tablespoon of flour tossed with the chopped rhubarb before folding it in is not optional. Without it, the rhubarb sinks straight to the bottom and you end up with a dense, wet layer. A little flour suspension goes a long way.

Use cold buttermilk straight from the fridge. It reacts with the baking soda to give the loaf a lovely, light crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Don’t overmix the batter. Once those dry ingredients hit the wet ones, stir only until just combined. Overmixing activates the gluten and makes the bread dense and tough instead of tender and soft.

Test with a toothpick in the very center of the loaf. The middle is always the last part to set. If the toothpick still has wet batter on it after 55 minutes, give it 5 more and check again. Every oven runs a little differently.

Quick Fixes for Cinnamon Rhubarb Bread

Problem: My bread is gummy in the middle.

This almost always means it needed a bit more bake time. Ovens vary a lot, so always test with a toothpick right in the center. If it comes out wet, bake for another 5 to 10 minutes and test again.

Problem: The top browned way too fast.

The cinnamon-butter topping caramelizes beautifully but can go too dark if your oven runs hot. Tent both loaves loosely with aluminum foil around the 35 to 40 minute mark and let them finish baking without over-browning.

Problem: The rhubarb sank to the bottom.

You probably skipped the flour coating! Always toss your chopped rhubarb with 1 tablespoon of flour before folding it into the batter. This keeps it suspended throughout the loaf rather than pooling at the base.

Problem: My bread is dry and crumbly.

This usually means it was overbaked or the batter was over-measured on flour. Use the spoon-and-level method when measuring your flour — scoop it into the measuring cup with a spoon, then level the top with a flat edge. Don’t scoop directly from the bag or you’ll pack in too much.

Problem: The bread didn’t rise much.

Check your baking soda. If it’s been sitting in the pantry for more than 6 months, it may have lost its punch. Test it by dropping a small amount into a bit of vinegar — if it doesn’t fizz enthusiastically, it’s time for a new box.

Variations and Fun Twists

One of the best things about this simple rhubarb recipe is how easy it is to switch up. Once you’ve got the base down, the variations are endless.

Strawberry Rhubarb Bread: Replace half the rhubarb with fresh chopped strawberries for a classic flavor pairing that tastes like spring in every bite.

Orange Rhubarb Bread: Add 1 tablespoon of fresh orange zest to the wet ingredients. The citrus brightens up the tangy rhubarb and makes the whole loaf smell incredible.

Gluten-Free Version: Swap the all-purpose flour (including the rhubarb coating) for a 1:1 gluten-free baking flour blend. The texture will be slightly denser but still delicious.

Vegan Swap: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and use plant-based milk with a splash of apple cider vinegar in place of the buttermilk.

Extra Cozy Spiced Version: Add 1/2 teaspoon of ground ginger and a pinch of cardamom to the dry ingredients for a more complex, warming flavor profile.

Serving, Storage, and Reheating

This fresh rhubarb recipe is wonderful served slightly warm — or honestly, at room temperature with a swipe of salted butter or a thin spread of cream cheese. It also pairs beautifully alongside a hot mug of coffee or tea.

Need something to serve alongside it at brunch? Check out this crowd-pleasing loaded baked potato salad for a savory contrast, or keep things sweet with this indulgent brownie batter dip board for dessert.

Store your fully cooled loaves wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days — the flavors actually deepen overnight.

To reheat, pop a slice in the toaster or warm it in a 300°F oven for about 8 to 10 minutes. You can also freeze whole loaves or individual slices tightly wrapped for up to 3 months. Thaw overnight at room temperature before serving.

No-Waste Kitchen Magic

Got rhubarb stems left over after chopping? Chop any remaining pieces and freeze them flat on a baking sheet, then transfer to a zip-lock bag. Frozen rhubarb works perfectly in this recipe — no need to thaw before tossing with flour.

If your loaves are starting to dry out after a couple of days, cube the bread and use it as the base for a quick bread pudding. Add eggs, milk, cinnamon, and a little brown sugar, bake at 350°F, and you’ve basically made magic out of leftovers.

Rhubarb juice from chopping? Don’t pour it down the drain. Stir it into a glass of sparkling water with a little honey for a surprisingly refreshing drink — or freeze it in ice cube trays for pretty pink lemonade cubes all summer long.

FAQs About Cinnamon Rhubarb Bread

Cozy Closing

I’d love to see your spin on this Cinnamon Rhubarb Bread! Drop a comment below with your photos and let me know how you made it your own.

Did you add strawberries? Try an orange twist? Sneak extra cinnamon onto the topping? This Cinnamon Rhubarb Bread is so wonderfully versatile — I just know you’ve already got some delicious ideas brewing.

Whether it’s a lazy weekend morning or a neighbor’s birthday treat, this rhubarb bread recipe is always the right call. Happy baking, friend.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra sliver of that cinnamon-sugar crust before anyone notices).