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🍞 Cinnamon Rhubarb Bread (Sweet & Tangy!)
A moist, spiced quick bread packed with juicy rhubarb and a hint of cinnamon—perfect for spring baking!
📝 Ingredients
- 1 cup (200g) packed brown sugar
- ⅔ cup (160ml) vegetable oil (or melted coconut oil)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk (or DIY: 1 cup milk + 1 tbsp lemon juice/vinegar, sit 5 mins)
- 2 ½ cups (300g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups (200g) fresh rhubarb, diced (1/2-inch pieces)
- 1 tsp cinnamon (optional, but recommended!)
- 2 tbsp turbinado sugar (for crunchy topping, optional)
👩🍳 Instructions
1. Prep & Mix Wet Ingredients
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk brown sugar, oil, egg, vanilla, and buttermilk until smooth.
2. Combine Dry Ingredients
- In another bowl, sift flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet batter until just combined (don’t overmix).
- Fold in diced rhubarb.
3. Bake
- Pour batter into loaf pan. Sprinkle with turbinado sugar (for crunch).
- Bake 50-60 mins until a toothpick comes out clean.
- Cool in pan 10 mins, then transfer to a wire rack.
✨ Tips
✔ No buttermilk? Use plain yogurt or sour cream thinned with milk.
✔ Extra flavor? Add 1/2 tsp ginger or orange zest.
✔ Storage: Keeps for 3 days at room temp (wrap tightly) or freeze for 1 month.
Serve warm with butter or a dollop of whipped cream! 😋🍓
Pair with: Coffee or tea for a cozy treat. Enjoy! ☕🌿
