Cinnamon Rhubarb Bread With Brown-Butter Glaze: A Sweetly Spiced Spring Indulgence
Tender slices shine with bright fruit tang and warm spice under a creamy nutty topping.
Cinnamon Rhubarb Bread With Brown-Butter Glaze
There’s nothing that signals spring in the baking world quite like fresh rhubarb. Its puckering tartness and vibrant hue add a unique touch to both sweet and savory dishes, but when paired with the warmth of cinnamon and a decadent brown-butter glaze, it becomes downright irresistible. This cinnamon rhubarb bread is moist, tender, and studded with tangy pieces of rhubarb. It’s finished with a sticky-rich glaze that takes it over the top—a perfect treat for breakfast, dessert, or gifting.
Why You’ll Love This Recipe
- Moist and Tender: The bread stays moist for days, thanks to juicy rhubarb.
- Warmly Spiced: Generous cinnamon with a hint of nutmeg brings depth and coziness.
- Easy Quick Bread: No yeast, no rise time — just mix, bake, and enjoy.
- Freezer Friendly: Makes two hearty loaves, so you’ll have one for now and another for later.
- Showstopping Glaze: The brown-butter glaze is an absolute must for a gourmet finish.
What Is Rhubarb?
Rhubarb is a perennial vegetable known for its tart stalks, often used as a fruit in desserts. Fresh rhubarb appears in spring through early summer and ranges in color from pale green to vibrant red. The stalks are edible when cooked (never eat the leaves), and their crisp sourness pairs beautifully with sugar and spice in baked treats like this bread.
Ingredients Overview
This recipe keeps things straightforward, focusing on pantry staples with a few stellar add-ins. Here’s what you’ll need:
| For the Bread | For the Glaze |
|---|---|
|
|
The high proportion of cinnamon gives the bread a pronounced spice, while the nutmeg adds subtle warmth. The oil and milk keep the crumb soft, and the fresh rhubarb provides pockets of juicy tartness throughout each slice.
Step-by-Step Instructions
- Preheat Your Oven: Set to 350°F (175°C). Prepare two 8×4-inch loaf pans by greasing well and lining with parchment for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. The cinnamon quantity here is substantial for robust flavor.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add sugar and whisk until thick and pale. Stream in the oil, then stir in milk and vanilla.
- Combine & Fold: Add the wet ingredients to the dry, stirring gently until just combined (overmixing can make the bread tough). Fold in the chopped rhubarb so it’s evenly distributed.
- Bake: Divide the batter evenly between the prepared pans. Bake for about 45–55 minutes, or until a tester inserted in the center comes out clean and the tops are golden brown.
- Cool: Allow bread to cool in pans for 10–15 minutes before transferring to a wire rack. Cool the loaves completely before glazing.
- Make Brown-Butter Glaze: In a small saucepan, melt the butter over medium heat until it turns a rich golden brown and smells nutty (watch closely to avoid burning). Let it cool slightly, then whisk in powdered sugar, a splash of vanilla, and just enough milk to make a thick but pourable glaze.
- Glaze: Generously drizzle the brown-butter glaze over the cooled bread, letting it drip down the sides for a rustic finish.
Tips for Rhubarb Baking Success
- Use Fresh, Crisp Stalks: Choose firm bright stalks and trim both ends. If they’re especially thick, halve lengthwise before dicing.
- Don’t Overmix the Batter: Quick bread relies on a light touch—stir just until you no longer see streaks of flour.
- Check for Doneness: Baking times can vary. The bread is finished when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let Cool Before Glazing: If the bread is warm, the glaze will melt and slide off. Wait for loaves to cool completely.
- Storage: Store at room temperature for up to 2 days, or refrigerate/freeze for longer keeping. Glaze just before serving if freezing.
Serving Ideas
This spiced bread is versatile and crowd-pleasing. Here’s how to enjoy it:
- Breakfast Treat: Serve warm with coffee or tea and fresh fruit.
- Snack or Dessert: A sweet afternoon pick-me-up or an impressive dinner party dessert.
- Gift Giving: Wrap up a loaf in parchment paper and tie with twine for a homemade gift.
Recipe Variations & Add-Ins
- Nuts: Add 1/2 cup chopped pecans or walnuts for crunch.
- Other Spices: Swap in ground cardamom or ginger for nuance.
- Fruit Blends: Fold in a handful of chopped strawberries for a “straw-barb” twist.
- Swap the Glaze: Try a simple lemon or orange glaze instead of brown butter for brighter flavor.
What others are reading
How to Store and Freeze
- Room Temperature: Keep glazed bread loosely covered for up to 2 days. (Unglazed, up to 3 days.)
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Allow unglazed loaves to cool, then wrap tightly in plastic and foil for up to 3 months. Thaw at room temperature and add glaze before serving.
Nutrition & Dietary Considerations
This bread is indulgent and best enjoyed as a treat. To lighten it up, you might substitute half the oil with applesauce or swap in whole wheat flour for part of the white flour, though the texture may change slightly.
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works. Thaw and drain excess liquid well before folding into the batter, or the bread may be soggy.
Do I have to use the brown-butter glaze?
No, the bread is delicious without the glaze, but it truly elevates the flavor. You can top with a powdered sugar dusting or citrus glaze for a lighter alternative.
Can I make muffins instead of loaves?
Absolutely! Divide batter into lined muffin tins, filling 2/3 full, and bake at 350°F for 20–25 minutes.
What if I don’t like nutmeg or want less spice?
Feel free to reduce the nutmeg or cinnamon to taste, but don’t skip them entirely—the spices are key to the bread’s flavor profile.
How do I know when the bread is done?
Insert a wooden skewer or toothpick in the center—if it comes out mostly clean and the top feels firm, it’s ready.
Expert Tips & Troubleshooting
- Grease Pans Thoroughly: Sticking is common—line with parchment and grease well for clean removal.
- Measure Flour Accurately: Too much flour can make bread dry; fluff before spooning into measuring cups.
- Cool Bread Completely: Slicing while warm can cause crumbling. Wrap and chill if you need super neat slices.
- Glaze Consistency: If your glaze is too runny, add powdered sugar. Too thick? Add a splash more milk.
More Rhubarb Inspiration
- Classic Rhubarb Pie
- Rhubarb Crumble Bars
- Rhubarb Muffins
- Strawberry Rhubarb Compote
Final Thoughts
From its deeply spiced crumb to its zingy pops of rhubarb and the crowning glory of brown-butter glaze, this cinnamon rhubarb bread is everything a spring quick bread should be. Bake up a double batch, share with a friend—or just sneak another slice for yourself.
References
- https://www.thatskinnychickcanbake.com/cinnamon-swirl-rhubarb-bread/
- https://www.thepioneerwoman.com/food-cooking/recipes/a60569608/rhubarb-bread-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a87386/cinnamon-rhubarb-bread/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44466283/quick-bread-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43378705/rhubarb-recipes/
Similar Articles
Read full bio of Sneha Tete
