Moist, buttery quick bread filled with tart rhubarb and topped with a sweet cinnamon-sugar crust—this cozy loaf is the perfect blend of tangy and warm spice.
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8–10 slices)
Calories: ~280 kcal per slice
Dietary Tags: Vegetarian
🛒 Ingredients
For the Bread
All-purpose flour
Baking soda
Salt
Ground cinnamon
Granulated sugar
Brown sugar (packed)
Unsalted butter, softened
Large eggs
Vanilla extract
Sour cream
Chopped rhubarb
For the Cinnamon Sugar Topping
Granulated sugar
Ground cinnamon
👨🍳 Instructions
Preheat Oven: Heat oven to 350°F (175°C). Grease and flour a standard loaf pan (9×5 inches).
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Cream Butter & Sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs & Flavoring: Beat in eggs one at a time. Stir in vanilla extract and sour cream until smooth.
Combine Wet & Dry: Gradually add dry mixture to the wet, mixing just until combined—don’t overmix.
Fold in Rhubarb: Gently stir in chopped rhubarb.
Pour & Top: Pour batter into prepared loaf pan. Mix cinnamon sugar topping and sprinkle evenly over the batter.
Bake: Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
📝 Notes
Don’t skip the sour cream—it’s key for that tender, moist crumb.
Use fresh rhubarb for the best texture and tartness.
This bread gets even better the next day—wrap and store at room temp overnight to deepen the flavor.
🍓 Cozy Meets Tart
This cinnamon rhubarb bread is the kind of bake that fills your kitchen with the smell of warm spice and feels like a hug in every slice. The tartness of the rhubarb balances the rich sweetness, while the cinnamon sugar topping adds the perfect crunch.
📸 Step-by-Step Visual Guide
🥣 Step 1: Prep the Batter
Whisk together flour, baking soda, salt, and cinnamon. Cream butter and sugars until fluffy. Add eggs, vanilla, and sour cream—then mix in dry ingredients.
🍓 Step 2: Add Rhubarb
Fold in the chopped rhubarb gently—don’t crush the pieces.
🍞 Step 3: Fill & Top
Pour batter into a greased loaf pan. Mix ¼ cup sugar + 1 tsp cinnamon, then sprinkle generously on top.
🔥 Step 4: Bake
Bake 50–60 minutes. Check doneness with a toothpick—look for just a few moist crumbs.
❄️ Step 5: Cool & Slice
Cool in the pan for 10 minutes before removing to a rack. Let cool completely before slicing.
🧂 Ingredient Insights & Substitutions
Key Ingredients
Rhubarb: Fresh is best. Dice into small pieces for even distribution.
Sour Cream: Adds tang and keeps the bread moist.
Cinnamon Sugar: That crackly top layer makes every bite magical.
Substitutions
No sour cream? Use plain Greek yogurt or buttermilk.
No brown sugar? Sub with coconut sugar or more white sugar (though it may affect depth of flavor).
Dairy-Free? Use plant-based butter and coconut yogurt.
🍽 Variations & Serving Ideas
Flavor Add-Ins
🍫 Add ½ cup white chocolate or dark chocolate chips
🧁 Swirl in a spoonful of cream cheese for a tangy layer
🥥 Add shredded coconut for extra texture
🍋 Mix in 1 tsp lemon zest for citrus brightness
Serving Suggestions
Serve warm with a pat of butter or drizzle of honey
Pair with coffee or chai latte
Toast slices and top with mascarpone or cream cheese
Makes a beautiful brunch or spring tea centerpiece
🧊 Storage & Make-Ahead
Storage
Wrap tightly and store at room temp for up to 3 days.
Refrigerate for up to 5 days for longer shelf life (let come to room temp before serving).
Freezing
Freeze whole or sliced—wrap well in plastic and foil, then store in a freezer bag for up to 2 months.
Thaw at room temperature or reheat in a toaster oven.
📊 Nutrition (Per Slice – Approximate, based on 10 slices)
Calories: 280
Carbs: 34g
Fat: 14g
Protein: 4g
Sugar: 18g
Fiber: 1g
Allergens: Contains dairy, gluten, egg
Dietary Tags: Vegetarian
❓ FAQ
Q: Can I use frozen rhubarb?
A: Yes—thaw and drain well to avoid excess moisture.
Q: Can I make muffins instead of a loaf?
A: Absolutely! Fill muffin tins ¾ full and bake for 18–22 minutes.
Q: Why is my bread dense?
A: Overmixing can make the batter tough. Mix until just combined.
Q: How do I know it’s done baking?
A: Insert a toothpick—it should come out clean or with just a few moist crumbs.
🍰 A Slice of Spring
Whether you’re new to rhubarb or a lifelong fan, this loaf hits all the right notes: moist, sweet, tart, and lightly spiced. It’s a celebration of cozy mornings, coffee breaks, and simple joy in every slice.
📣 Baked It? Show It Off!
Tried this Cinnamon Rhubarb Bread? Leave a comment or tag your loaf @YourHandle on Instagram. I’d love to see how you made it yours—extra spice, berries, or a glaze on top?