Sweet, spiced, and just the right amount of tangy
Let’s Make Something Cozy
This cinnamon swirl rhubarb bread is one of those bakes that hits all the right notes—soft, fluffy, a little tangy from the rhubarb, and packed with a cinnamon sugar swirl that melts into the batter.
It smells like comfort when it’s baking and tastes even better. It’s the kind of recipe you’ll want to make again and again, especially when rhubarb’s in season.
Why I Love This Recipe
I grew up with a rhubarb plant in our backyard that just wouldn’t quit. Every spring, it pushed up those big red stalks, and this bread became our go-to treat. It’s a little bit sweet, a little bit tart, and it always brings back cozy kitchen memories. Here’s why it’s a keeper:
- You get that cinnamon swirl surprise in every bite.
- It’s the perfect balance of tart rhubarb and sweet cake.
- You don’t need a mixer—just two bowls and a spoon.
- It’s freezer-friendly (if you don’t eat it all first).
🍞 What You’ll Need
For the Bread:
- 1 ½ cups diced rhubarb (fresh)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup plain Greek yogurt
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 teaspoon cinnamon
Pro Tips
- Use fresh rhubarb if possible. Frozen can work, but thaw it first and drain off the liquid.
- Don’t overmix the batter. Stir just until the flour disappears to keep it soft and tender.
- Line your loaf pan with parchment. Makes it easier to lift the bread out.
- Let it cool before slicing. It’s tempting, but cooling helps it set properly.
- Swirl carefully. Just a couple of folds—don’t fully mix in the cinnamon sugar.
Tools You’ll Need
- Medium mixing bowl
- Small mixing bowl
- 9×5-inch loaf pan
- Parchment paper
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Substitutions & Variations
- Swap Greek yogurt for sour cream or buttermilk.
- Add ½ cup chopped walnuts or pecans for crunch.
- Use raspberries if rhubarb isn’t available.
- Try a cream cheese glaze on top for an extra treat.
Make-Ahead Tips
- You can dice the rhubarb up to 2 days ahead and keep it in an airtight container in the fridge.
- The bread freezes great—wrap slices individually for a grab-and-go treat later.
🍞 How to Make Cinnamon Swirl Rhubarb Bread
Makes: 8 slices
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the yogurt, oil, sugar, eggs, and vanilla until smooth.
Step 3: Combine Wet & Dry
Pour the wet mix into the dry and stir gently with a spoon or spatula until just combined—don’t overmix.
Step 4: Fold in the Rhubarb
Add the diced rhubarb and gently fold it into the batter.
Step 5: Make the Cinnamon Swirl
In a small bowl, mix the brown sugar and cinnamon.
Step 6: Layer the Batter
Pour half the batter into a parchment-lined loaf pan. Sprinkle half the cinnamon sugar mix. Add the rest of the batter, then the rest of the cinnamon sugar.
Step 7: Swirl It
Use a butter knife to gently swirl the batter and cinnamon sugar together—just a couple of figure-eights.
Step 8: Bake
Bake at 350°F (175°C) for 50–55 minutes until golden on top and a toothpick comes out clean.
Leftovers & Storage
- Store leftovers in an airtight container at room temp for 2–3 days.
- For longer storage, wrap and freeze slices for up to 2 months.
- Toast leftovers lightly and spread with butter—it’s heaven.
Why This Recipe Works (Quick Science)
- Yogurt adds moisture and activates the baking soda for lift.
- Oil keeps it soft even after a day or two.
- Layering and swirling cinnamon sugar helps create pockets of flavor throughout the bread.
- Rhubarb’s acidity adds balance to the sweetness.
Common Mistakes to Avoid
- Don’t overmix the batter—it makes the bread tough.
- Don’t skip parchment paper—it helps with cleanup and easy removal.
- Don’t underbake—check with a toothpick in the center.
- Don’t use too much rhubarb—it can make the bread soggy.
What to Serve With
- A cup of black tea or coffee
- Vanilla ice cream for a dessert twist
- A little whipped cream or drizzle of honey on top
FAQ
Can I use frozen rhubarb?
Yes, just thaw and drain it well so the batter doesn’t get watery.
Can I double the recipe?
You can! Bake it in two pans or use a 9×13 pan and check for doneness around 45 minutes.
How do I know it’s done baking?
Stick a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.
Can I make this gluten-free?
Yes—use a good 1-to-1 gluten-free flour blend.
Come Back and Tell Me How It Went
This is one of those recipes that fills your kitchen with warmth—and fills your plate with something special. I hope you love every bite! If you try it, let me know how it turned out or ask any questions in the comments. I’d love to hear what you think or how you put your own spin on it. Happy baking! 🍞✨
