Cinnamon Rhubarb Bread

Breads, Recipes | May 13, 2017 | By

It’s rhubarb season guys! Yes, rhubarb is plentiful, fresh, and ready to be included into lots of glorious dishes. I especially love rhubarb in desserts, maybe paired with strawberries, or in jams and jellies. I am a pro at eating rhubarb but I have only actually made one dish with it years ago. It’s about time I get to baking and tasting, because ……. (drum roll please) …….. I have been asked to be a judge at the Rhubarb Festival at Kitchen Kettle Village in Lancaster County, Pennsylvania. They have been holding this festival for over 30 years! Every year people bake their most loved rhubarb desserts and bring them to the “Best Rhubarb Dessert in Lancaster County” baking competition. That’s where I come in. I will be judging one category and then helping other judges choose an overall grand champion. Let me tell you, my taste buds and I could not be more excited!

To prepare myself (and those taste buds), I went to the store and bought almost all the rhubarb they had. I came home and got straight to work baking up a storm. I made Almond Rhubarb Tea Cakes, Rhubarb Raspberry Scones, and this delicious Cinnamon Rhubarb Bread.

 Rhubarb has a wonderful tart flavor that makes it perfect in desserts because it can easily be balanced out by adding some sweetness. That is why you will often see it paired with strawberries or made into a jam. I also love it’s beautiful bright pink/red color. That’s just awesome!

This Cinnamon Rhubarb Bread doesn’t require much work and really lets the rhubarb shine. This is a quick bread, so everything gets mixed in one bowl, which is another bonus because who doesn’t love minimal cleanup!?

While baking, the rhubarb releases juices which help this bread stay moist. When you take a bite, the tartness of the rhubarb really comes through but isn’t overpowering when paired with the brown sugar and cinnamon batter. It was just meant to be!

34th Annual Rhubarb Festival here I come!

Cinnamon Rhubarb Bread

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Ingredients

  • Butter, for greasing the pan
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 cup brown sugar
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 cups diced rhubarb
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees. Grease an 8 x 4-inch loaf pan with softened butter.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla. Mix well. Fold in the rhubarb and walnuts.
  3. Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.

Notes

Slightly Adapted from Today

You do not have to peel the rhubarb.

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Comments

  1. Leave a Reply

    Megan @ Pip and Ebby
    May 24, 2017

    I have just uncovered my rhubarb, too, and cannot wait to dig into the endless baking possibilities. This bread looks amazing! And…a rhubarb judge?! How fun!

    • Leave a Reply

      Emily
      May 24, 2017

      I have a rhubarb pie in the oven as I type this! I of course had to pick some up at the Rhubarb Festival 🙂 The baking competition was awesome. SO many delicious desserts!

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