Quick Bread Perfection How to Make a Soft Rhubarb Loaf
This Cinnamon Rhubarb Loaf is a moist and tender quick bread featuring tart rhubarb, warm cinnamon, and a crackly sugar crust. Made with buttermilk, brown sugar, and vegetable oil, it mixes in minutes and bakes into a comforting loaf that’s perfect for breakfast, snack, or dessert. Whether you’re using fresh or frozen rhubarb, this foolproof recipe guarantees soft texture, balanced flavor, and a beautiful golden top. It’s a timeless favorite that’s easy to make and even easier to love.
Ingredients
- 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 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped fresh rhubarb
- 1/2 cup chopped walnuts or pecans (optional)
For the cinnamon topping:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
In a large bowl, whisk together brown sugar, vegetable oil, egg, buttermilk, and vanilla extract until smooth.
In a separate bowl, mix flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in chopped rhubarb and nuts if using.
Pour the batter into a greased 9×5-inch loaf pan.
In a small bowl, combine granulated sugar and cinnamon. Sprinkle evenly over the top of the batter.
Bake at 350°F (175°C) for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve plain or with a spread of butter.
Notes
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Make sure to chop rhubarb evenly for consistent baking.
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Drain frozen rhubarb thoroughly before use.
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Don’t skip the cinnamon sugar topping—it adds crunch and flavor.
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Store leftovers wrapped tightly at room temp for 3 days or freeze for longer shelf life.
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Serve plain, with butter, or dress it up with whipped cream or ice cream.