This Cinnamon Rhubarb Bread is a perfect balance of sweet and tart! The tangy rhubarb pairs beautifully with the cinnamon-spiced bread, creating a delightful treat for any occasion. Perfect for breakfast or dessert with a cup of coffee!
Cinnamon Rhubarb Bread
Ingredients:
For the bread:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups chopped rhubarb
For the cinnamon sugar topping:
1/4 cup granulated sugar
1 tsp ground cinnamon
Directions:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a bowl, whisk together flour, baking soda, salt, and cinnamon.
In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in chopped rhubarb.
Pour the batter into the prepared loaf pan.
In a small bowl, mix the cinnamon sugar ingredients and sprinkle over the top of the batter.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Cinnamon Rhubarb Bread is the perfect blend of cinnamon-spiced sweetness and tart rhubarb, making it an irresistible treat!