Moist Rhubarb Quick Bread with Cinnamon Sugar Crust
Rhubarb Quick Bread
A tender, tangy loaf packed with fresh rhubarb and finished with a crunchy cinnamon-sugar topping.
Nutrition (per serving)
Celebrate the arrival of spring with this delightfully moist Rhubarb Quick Bread. The natural tartness of the rhubarb creates tiny bursts of flavor that cut through the sweetness of the tender, buttery crumb. It’s the kind of recipe that reminds me of slow Sunday mornings and garden harvests, perfect for sharing over a warm cup of coffee or tea while the sun streams into the kitchen.
What sets this loaf apart is the irresistible cinnamon-sugar topping that forms a crackly, golden crust as it bakes. While many people only think of rhubarb in pies or crumbles, using it in a quick bread keeps the stalks juicy and bright. It’s incredibly easy to whip up—no mixer required—making it a go-to for busy home bakers who want to enjoy the unique flavor of rhubarb without the fuss of a pie crust.
Ingredients
- Fresh rhubarb, diced small:2 cups
- All-purpose flour:2 ½ cups
- Granulated sugar:1 cup
- Light brown sugar, packed:½ cup
- Vegetable oil:½ cup
- Sour cream or Greek yogurt:1 cup
- Large egg:1 piece
- Vanilla extract:1 tsp
- Baking soda:1 tsp
- Salt:½ tsp
- Cinnamon (for topping):1 tsp
- Melted butter (for topping):1 tbsp
Instructions
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Preheat your oven to 350°F (175°C) and generously grease a 9x5-inch loaf pan.
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In a large mixing bowl, whisk together the egg, vegetable oil, 1 cup of granulated sugar, brown sugar, sour cream, and vanilla extract until smooth.
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In a separate bowl, whisk the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined—be careful not to overmix.
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Gently fold in the diced rhubarb until evenly distributed through the batter.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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In a small ramekin, mix the remaining 1 tablespoon of sugar with the cinnamon and melted butter. Sprinkle this mixture evenly over the top of the batter.
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Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Tips & Notes
- If your rhubarb is particularly thick, slice the stalks lengthwise before dicing to ensure small, tender pieces.
- For an extra crunch, you can add half a cup of chopped walnuts or pecans to the batter.
- Wait until the bread is fully cooled before slicing to get the cleanest pieces; the rhubarb needs time to set.
