why make this recipe
Cinnamon Rhubarb Bread is a delightful treat that brings together the tartness of fresh rhubarb and the warm spice of cinnamon. It’s perfect for breakfast, a snack, or even dessert. This bread is moist and flavorful, making it a great way to use seasonal rhubarb. The combination of ingredients creates a deliciously sweet bread with a hint of tanginess, which is sure to satisfy your taste buds.
how to make Cinnamon Rhubarb Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped fresh rhubarb
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together flour, baking soda, salt, and cinnamon.
- In another bowl, cream together sugar and butter until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla.
- Mix in the flour mixture alternately with buttermilk until just combined.
- Fold in the rhubarb gently.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
how to serve Cinnamon Rhubarb Bread
Cinnamon Rhubarb Bread is delicious served warm, preferably with a pat of butter on top. You can also enjoy it with cream cheese or a drizzle of honey for added sweetness. This bread pairs wonderfully with a cup of tea or coffee, making it a perfect addition to your morning routine or an afternoon snack.
how to store Cinnamon Rhubarb Bread
To store your Cinnamon Rhubarb Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. For longer storage, you can freeze it by wrapping it well and placing it in a freezer bag. It can be frozen for up to three months. Thaw it overnight in the refrigerator when you are ready to enjoy a slice.
tips to make Cinnamon Rhubarb Bread
- Make sure to chop the rhubarb into small pieces so it distributes evenly in the batter.
- Use fresh rhubarb for the best flavor. If fresh is not available, you can use frozen rhubarb, but make sure to thaw it and drain any excess moisture before adding it to the batter.
- For a little crunch, you can sprinkle some chopped nuts, like walnuts or pecans, on top of the batter before baking.
variation
You can add a teaspoon of lemon zest for a bright flavor. Another variation is to replace part of the all-purpose flour with whole wheat flour for a heartier bread.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it before adding it to the bread to avoid excess moisture.
2. How can I tell when the bread is done baking?
You can check if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the bread is ready.
3. Can I make this bread without eggs?
Yes, you can use a flax egg or applesauce as a substitute for eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg you replace.
Cinnamon Rhubarb Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Main Ingredient
- 1 1/2 cups chopped fresh rhubarb Use fresh rhubarb for the best flavor; frozen can be used if thawed and drained.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together flour, baking soda, salt, and cinnamon.
- In another bowl, cream together sugar and butter until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla.
- Mix in the flour mixture alternately with buttermilk until just combined.
- Fold in the rhubarb gently.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
