Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (for batter)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk (or milk + 1/2 tbsp white vinegar)
- 1 teaspoon vanilla extract
- 1 1/2 cups finely diced fresh rhubarb (about 2-3 stalks)
- For the Cinnamon Swirl:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of ground cinnamon. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the diced fresh rhubarb until evenly distributed throughout the batter.
- In a small separate bowl, combine 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Spoon the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture on top. Use a knife or skewer to gently swirl the cinnamon sugar into the top layer of batter, creating a marbling effect.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, you can tent it loosely with aluminum foil.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Notes
For an extra touch, a simple lemon glaze made with powdered sugar and lemon juice can be drizzled over the cooled bread. Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to a 1/2 cup measuring cup, then filling the rest with regular milk and letting it sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg