This easy, tender Cinnamon Swirl Rhubarb Bread is tasty, moist, and balanced with a sweet ribbon of cinnamon sugar and tart chunks of fresh rhubarb.

Have you baked with rhubarb? This is a good starter recipe for a vegetable that’s available for a short stint in the summer. This rhubarb quick bread is a delicious way to get your first taste!

Loaf of Ciinnamon Swirl Rhubarb Bread on white platter

Why You Should Make this Rhubarb Quick Bread

  • It’s a delicious introduction to rhubarb if you’ve never cooked with it.
  • If you have a flourishing rhubarb patch, you can bake and freeze for later in the summer.
  • Making a quick bread is a heck of a lot easier than making a pie! Plus it’s delicious!

I grew up with a rhubarb patch in my backyard. My mom would harvest and make her favorite rhubarb recipes, typically a sauce or pie. This tart vegetable is thought of as a fruit as it’s transformed into a soft, sweet addition to pies, crisps, tarts and bread by counteracting with a generous amount of sugar.

I had my mom’s ancient rhubarb bread recipe on a faded index card, and I used that as a starting point. I topped my first attempt with a streusel topping, but most of that fell off as I was slicing. The second batch was a compilation of a couple of recipes but fell short on flavor. It was adding some cinnamon to the mix that finally delivered!!

2 slices of rhubarb bread on a square white plate

How to Make Rhubarb Bread

Like most quick breads or soda breads, there are a few tips to follow for successful results.

  1. First, prep your pan properly. You should grease, then dust with flour, or use an oil and flour non-stick cooking spray. Place a small rectangle of parchment paper onto the bottom of the greased pan and grease the top as well.
  2. In advance, set out the egg and milk on the kitchen counter to take the chill off. This will make for easier incorporation.
  3. Wash, trim, and chop your rhubarb and set it aside.
  4. Mix together the sugar topping mixture and set aside.
  5. Whisk together the dry ingredients in a large bowl.
  6. Whisk together the wet ingredients in another bowl.
  7. Add the wet mixture to the dry mixture and stir just until it comes together. Do not overmix; the batter should not be smooth.
  8. PRO-Tip: Overmixing quick bread or muffin batter will cause tunnels in the bread as it’s baking. It will still taste good, but it won’t have the desired consistency.
  9. Mix in the rhubarb, and scrape half the batter into the prepared pan.
  10. Sprinkle with half the cinnamon sugar, then add the rest of the batter followed by the remaining cinnamon sugar.
  11. Bake as directed. The timing depends on your oven, so you will need to check by inserting a toothpick into the middle. It will come out clean when the bread is done.
  12. Cool on a rack for 10 minutes, then remove the loaf from the pan. You will lose some of the topping when flipping over. PRO-Tip: Alternatively, you can swirl in the topping with a table knife or thin spatula before baking.
  13. Fully cool on the rack, then wrap in plastic and refrigerate before slicing.
2 slices of rhubarb bread on a round plate

Frequently Asked Questions

What does rhubarb taste like?

Rhubarb is an extremely tart vegetable that’s treated like a fruit. This is why it typically is cooked with plenty of sugar and paired with sweet fruit like bananas, raspberries, strawberries and apples.

Are rhubarb leaves poisonous?

Yes, they contain high levels of oxalic acid which can cause renal failure if large amounts are ingested.

When is rhubarb season?

Rhubarb is best harvested in spring and early summer. As summer progresses, the stalks get woody and won’t taste nearly as good as the younger, more tender stalks.

How do you store rhubarb bread?

Rhubarb bread can be stored at room temperature, well wrapped in plastic wrap or in an airtight container. After 3-4 days, if you have any leftovers, freezing it will prevent it from getting stale.

Can you freeze rhubarb bread?

Yes, most quick breads freeze well. Make sure your loaf is well wrapped in plastic wrap and for extra protection, you can place the wrapped bread in a freezer safe Ziploc bag. It will keep well for up to 3 months.

How else can rhubarb be eaten?

Besides rhubarb bread and muffins, rhubarb is delicious in pie, crisps, crumbles, coffeecakes, sauces and more. Almost any recipe that utilizes fruit can be made with rhubarb, although the sugar amounts will need to be adjusted.

More Quick (Soda) Breads You’ll Love:

Quick bread is a categoy of bread that doesn’t use yeast as a leavener. Insead, these baked goods use baking soda and/or baking powder. They are “quick” because they don’t need to “proof” or rise before baking. Breads like banana bread and pumpkin bread, muffins, scones, and biscuits are all considered quick breads.

Two slices of one of the best Rhurbarb Bread Recipes

Cinnamon Swirl Rhubarb Bread

An easy, tender Cinnamon Swirl Rhubarb Bread that is tasty, moist, and balanced with a sweet ribbon of cinnamon sugar and tart chunks of fresh rhubarb.

Ingredients

  • 1 ⅓ cups sugar, divided
  • 2 teaspoons ground cinnamon
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 1 cup large diced rhubarb

Instructions

Preheat the oven to 350°. Spray a 9x5-inch loaf pan with a flour oil baking spray. Place a rectangle of parchment paper onto the bottom of the pan, and spray the top with cooking spray. Set aside.
Stir together 1/3 cup sugar and cinnamon in a small bowl. Set aside.
Whisk together flour, baking powder, salt, and the 1 cup of sugar in a large bowl. In another bowl, whisk together the egg, milk, and oil. Add egg mixture to flour mixture. Stir until just moistened. Do not beat or overmix. Fold in the rhubarb.
Scrape 1/2 of the batter into the loaf pan, then sprinkle with 1/2 of the cinnamon mixture. Repeat by layering the remaining batter and cinnamon mixture. Swirl the topping into the batter with an offset spatula, if desired (I did not).
Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Place the pan on a cooling rack. After 10 minutes, remove the bread and let cool completely.
Wrap bread with plastic wrap and chill for a few hours to help make slicing easier.

Notes

May add 1/2 cup chopped nuts to the cinnamon mixture. Recipe adapted from AllRecipes.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 234Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 146mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 3g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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