This post may contain affiliate links. Please read our full Disclosure Policy.
When you have rhubarb overflowing, this Cinnamon Swirl Rhubarb Bread is the perfect, easy recipe to highlight this staple summer ingredient! And since it’s a quick bread, there’s no need for yeast or waiting for a rise meaning more time to spend enjoying the summer days outside!
I’ve always grown rhubarb, summer’s celery, as I like to call it! And if you’ve enjoyed rhubarb before, then you know its tart yet sweet flavor is the perfect compliment to strawberries, rhubarb and ginger crumble, or on its own as a simple rhubarb juice.
But this tart flavor, similar to cranberry, is also great paired with the warmth of cinnamon and sugar! My kids devour cinnamon sugar toast or anything really with it, so I wanted to create a bread that was quick to make, used some healthier ingredients like Greek yogurt, and incorporated cinnamon. And this cinnamon swirl rhubarb bread was born!
Why We Love This Recipe
This quick rhubarb bread is easy and delicious for summer days or all year round! Here’s why:
- As a quick bread, there’s no yeast involved. It rises with the help of baking soda reacting with Greek yogurt.
- The Greek yogurt adds moisture and a bit of protein to fuel those big summer plans.
- It’s a great way to use up the abundance of rhubarb!
- Pantry staple ingredients are all you need to make quick bread. Things like flour, oil, and eggs.
Ingredients and Substitutions
If you’ve made banana bread or a similar bread, then I’m sure you’re familiar with most of these ingredients!
- Dry Ingredients – All you need for this is all-purpose flour (unbleached is best), brown sugar, baking soda, and salt.
- Wet Ingredients – To bring the bread together, you’ll need plain Greek yogurt, vegetable oil, vanilla, and an egg. I prefer to use Canola oil since it’s so mild.
- Rhubarb – You’ll need 2 cups of finely sliced or diced rhubarb. I’ve found this to be about 6 stalks.
- Cinnamon Swirl – For this, it’s just a mixture of cinnamon and granulated sugar. You can use brown sugar in place of white sugar if needed.
- Optional – Feel free to add in pecans or walnuts if you enjoy a nutty bread.
Do You Peel Rhubarb?
No, peeling rhubarb for baking is not necessary. The skin is rather soft and softens quickly when baked.
How To Make Rhubarb Bread
To make this bread, you just need 2 bowls and a bread tin. Be sure to grease the inside and dust of the pan with flour to keep the bread from sticking.
- Mix the dry ingredients together in a large bowl until fully incorporated.
- Mix together the wet ingredients in another bowl (any size).
- Combine the wet and dry ingredients and mix until just combined.
- Make the cinnamon sugar mixture in a small bowl.
- Pour half of the batter into the prepared bread tin, then sprinkle over half of the cinnamon swirl mixture. Pour the rest of the batter on top of this and finish with the remaining cinnamon sugar.
- Bake for 35-45 minutes or until it’s golden brown and a toothpick inserted comes out clean.
- Let cool for 10 minutes before transferring, then let cool completely before slicing (I know it’s difficult but worth it, I promise!)
Deb’s Tips
- It’s super important to not overmix the batter because this will develop the gluten too much, creating a dense and gummy bread.
- If the bread starts to brown too quickly, you can rest aluminum foil on top while it finishes baking.
- I know it’s hard (I have burned my hands many times), but this bread is SO much better if you can wait until it’s cooled to slice into it.
- I love to give this bread to family and friends. You can wrap it in plastic wrap and then butcher paper once it’s cooled. Add a simple white ribbon or some stalks of rhubarb tied with twine to the outside for a pretty and delicious gift.
How To Store
The best way to keep quick bread fresh and moist is to let it cool completely, then add a piece of paper towel to the bottom of an air tight container. Add another piece on top of the bread and then seal the container.
Room Temperature – Once stored as noted above, it will keep for 4 days at room temperature.
Refrigeration – It will last a bit longer in the fridge but should be eaten within 1 week.
Freezing – You can also freeze this bread by tightly wrapping it in plastic wrap (once totally cooled) then wrapping it in aluminum foil. Finally, place it in a freezer-safe bag or airtight container. These extra layers will help protect it from freezer burn or odors. It will keep for up to 3 months stored like this. When ready to enjoy, just let it thaw at room temperature before serving.
Frequently Asked
No, the reason recipes use two bowls for mixing is because the baking soda and Greek yogurt react to each other quickly. If they react to each other too quickly, before you’ve been able to evenly mix the other ingredients, it’s not only hard to mix but also leads to overmixing of the batter.
Yup! Rhubarb comes in a variety of shades from green to red. Unlike other produce items, the color does not indicate how ripe it is.
Yes, you technically can, but it’s pretty tart and fibrous, so not everyone would enjoy it. If you do want to try raw rhubarb, remember to remove and avoid the leaves, which are toxic. And choose young, slender stalks that will be more mild in flavor.
Ways To Enjoy Fresh Bread
- For brunch with homemade strawberry jam and a rhubarb galette (we love a good-themed brunch).
- As a pre or post-lunch snack with this tomato mozzarella basil salad or butter toffee.
- With afternoon tea made with homemade rhubarb syrup or lilac syrup.
- Take it for a picnic with this spinach and feta quiche and this pesto potato salad.
More Easy Bread Recipes
- The Best No Butter Banana Bread (With Oil)
- Simple Cast Iron Skillet Cornbread
- Jalapeno Cheese Bread
- Cinnamon Raisin Bread
want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from B Vintage Style.
Ingredients
For the Bread
- 2 cups rhubarb raw, sliced thin or diced
- 2 cups flour , unbleached is best
- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup Greek yogurt full-fat
- 1/2 cup vegetable oil (Canola oil preferred)
- 1 tsp vanilla extract
- 1 egg
For the Cinnamon Swirl:
- 1/4 cup sugar granulated
- 2 t cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, brown sugar, baking soda, and salt and rhubarb. In another bowl, whisk together the Greek yogurt, vegetable oil, vanilla, and egg until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.Fold in the prepared rhubarb gently.
- In a small bowl, mix together the granulated sugar and cinnamon.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top, and then sprinkle the remaining cinnamon sugar mixture on top.
- Add pecans or walnuts too.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy this yummy layered cinnamon swirl rhubarb bread!
This turned out so good!