Description
A moist cinnamon rhubarb bread with a sweet and tangy flavor, topped with a crunchy cinnamon sugar crust, perfect for breakfast or brunch.
Ingredients
Scale
- 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 chopped fresh rhubarb
- 1 tablespoon all-purpose flour (for coating rhubarb)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 325°F and grease two loaf pans.
- Whisk together brown sugar, oil, egg, buttermilk, and vanilla.
- Combine flour, baking soda, and salt in another bowl.
- Mix dry ingredients into wet ingredients until just combined.
- Coat rhubarb with flour and fold into batter with nuts if using.
- Divide batter evenly into pans.
- Mix sugar and cinnamon and sprinkle on top.
- Drizzle melted butter over batter.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool before removing from pans and slicing.
Notes
- Do not overmix the batter to keep it tender.
- Coat rhubarb with flour to prevent sinking.
- Let bread cool completely before slicing.
- You can use frozen rhubarb if thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 25