Description
A delightful springtime loaf that balances tart rhubarb and warm cinnamon in a tender crumb, perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/3 cups sugar, divided
- 2 teaspoons ground cinnamon
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup large diced rhubarb
Instructions
- Preheat the oven to 350°F. Grease a loaf pan with nonstick baking spray and line the bottom with parchment paper.
- Stir together 1/3 cup sugar and cinnamon in a small bowl.
- In a large bowl, whisk together flour, baking powder, salt, and the remaining 1 cup of sugar.
- In another bowl, whisk together egg, milk, and oil.
- Add the egg mixture to the flour mixture and stir with a rubber spatula until just moistened.
- Fold in the rhubarb.
- Scrape 1/2 of the batter into the loaf pan, sprinkle with 1/2 of the cinnamon mixture, and repeat.
- Swirl the topping into the batter with an offset spatula if desired.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour.
- Place on a cooling rack for 10 minutes before removing the bread and let cool completely.
- Wrap with plastic wrap and chill for a few hours to make slicing easier.
Notes
For best results, measure flour correctly, avoid overmixing, and let ingredients reach room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 12g
- Sodium: 145mg
- Fat: 7.5g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0.9g
- Protein: 3.3g
- Cholesterol: 30mg