Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb for Cinnamon Swirl Rhubarb Bread. Just ensure to thaw and drain it well before adding it to the batter to avoid excess moisture.

How can I tell when the bread is done baking?

To check if your rye bread is done, insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, the bread is ready to be removed from the oven.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure your other ingredients, such as baking powder, are also gluten-free.

What can I substitute for sour cream?

Greek yogurt is an excellent substitute for sour cream in this recipe. It adds creaminess while keeping the bread moist.

How should I store leftover Cinnamon Swirl Rhubarb Bread?

Store leftover bread in an airtight container at room temperature for up to five days. You can also slice and freeze it for longer storage.

Cinnamon Swirl Rhubarb Bread: 10 Deliciously Easy Recipes

Ingredients

Units Scale

1 1/2 cups diced rhubarb
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup sour cream
1/3 cup neutral oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 cup brown sugar
2 tablespoons melted butter

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Combine the dry ingredients: all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
Whisk together the wet ingredients: eggs, sour cream, neutral oil, and vanilla extract in another bowl.
Gently combine the dry and wet ingredients using a rubber spatula until no dry flour remains, being careful not to overmix.
Fold in the diced rhubarb into the batter.
Pour half of the batter into the prepared loaf pan, sprinkle with most of the cinnamon-sugar mixture, then top with the remaining batter and sprinkle the rest of the cinnamon-sugar on top.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter. For added creaminess, substitute Greek yogurt for sour cream.

Author: james_walker
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 18g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg