Do I have to peel rhubarb first?

Nope. I never peel it. If you have very thick stalks with tough strings, you can pull off a few, but most rhubarb softens perfectly as it bakes.

Why did my swirl sink to the bottom?

Usually the cinnamon sugar layer was too thick or the batter was too thin. Try spreading the cinnamon sugar evenly and make sure your batter is nicely spoonable, not runny.

Can I make this into muffins instead?

Yes. Fill cups about two thirds full and do a pinch of cinnamon sugar in the middle. Bake time will be shorter, so start checking early.

How do I keep the bread from being wet in the center?

Chop rhubarb small, avoid overloading the loaf with extra fruit, and bake until a toothpick comes out with moist crumbs, not wet batter. Tenting with foil helps you bake longer without burning the top.

What’s the best way to serve it?

Plain is great. Toasted with a little butter is even better. If you’re serving guests, a light dusting of powdered sugar looks cute with almost zero effort.

Cinnamon Swirl Rhubarb Bread That Stays Moist and Tender

Ingredients

Scale

1 1/2 cups rhubarb, chopped into 1/4 to 1/2 inch pieces
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar (white or a mix of white and brown)
2 large eggs
1/2 cup sour cream or Greek yogurt
1/3 cup neutral oil
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/4 cup brown sugar
2 tablespoons melted butter (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mix the dry ingredients (flour, baking powder, baking soda, salt) in one bowl and wet ingredients (eggs, sour cream, oil, and vanilla) in another.
Combine the dry and wet ingredients gently until no dry flour remains.
Fold in the chopped rhubarb carefully.
Layer half of the batter into the prepared pan, sprinkle with most of the cinnamon sugar mixture, then top with the remaining batter and finish with a sprinkle of cinnamon sugar.
Bake for about 50-60 minutes or until a toothpick comes out clean or with a few moist crumbs.
Cool in the pan for 10-15 minutes, then move to a wire rack to cool completely before slicing.

Notes

For the best texture, avoid overmixing and let the bread cool completely before slicing to prevent crumbling.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 15g
Sodium: 200mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg