10 Tips for cooking this dish
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Use fresh, firm rhubarb for the best flavor and texture.
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If rhubarb is very tart, toss it in a little sugar before adding to the batter.
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Don’t overmix the batter to keep the bread light and fluffy.
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For added depth of flavor, mix in orange zest or ginger.
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Swap out walnuts for pecans or skip the nuts entirely for a nut-free version.
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Let the bread cool completely before slicing to avoid crumbling.
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If you don’t have buttermilk, substitute with regular milk and a teaspoon of vinegar.
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Sprinkle coarse sugar on top before baking for a caramelized crust.
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Store in an airtight container to keep it moist for longer.
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This bread freezes well—wrap it tightly and store for up to 3 months.
Serving suggestions
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Serve warm with a pat of butter.
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Pair with a cup of coffee or tea for a cozy treat.
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Top with a dollop of whipped cream or cream cheese spread.
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Drizzle with honey or maple syrup for extra sweetness.
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Enjoy alongside fresh strawberries for a fruity combination.
FAQ's
Q: Can I use frozen rhubarb?
A: Yes! Just thaw and drain excess liquid before using.
Q: Can I make Rhubarb and Cinnamon bread gluten-free?
A: Yes, substitute all-purpose flour with a gluten-free 1:1 baking mix.
Q: How do I store Rhubarb and Cinnamon Bread?
A: Keep it in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Q: Can I reduce the sugar in this Rhubarb and Cinnamon Bread?
A: Yes, but keep in mind that reducing sugar may slightly alter texture and sweetness.
Q: Can I add other fruits to Rhubarb and Cinnamon Bread?
A: Absolutely! Strawberries or apples pair well with rhubarb.
