Cinnamon Swirl Rhubarb Bread – That Skinny Chick Can Bake

This straightforward, tender Cinnamon Swirl Rhubarb Bread is tasty, moist, and balanced with a candy ribbon of cinnamon sugar and tart chunks of contemporary rhubarb.

Have you ever baked with rhubarb? This can be a good starter recipe for a vegetable out there for a brief stint in the summertime. This Rhubarb Fast Bread is a scrumptious method to get your first style!

Why You Should Make

• It’s a scrumptious introduction to rhubarb should you’ve by no means cooked with it.
• In case you have a flourishing rhubarb patch, you may bake and freeze it for later in the summertime.
• Making a fast bread is a heck of quite a bit simpler than making a pie! Plus it’s scrumptious!

Reader Endorsement:

From Marji: This can be a scrumptious manner to make use of rhubarb. I used frozen chunks (extra liquid drained away) from final yr’s crop. I made this twice within the final month. The second time I used to be out of milk and had to make use of half and half. No regrets. I didn’t make any changes for the additional butterfat and the loaf acquired a a lot increased rise. I didn’t swirl within the sugar/cinnamon on high, however I want I had. The loaf raised a lot, the sugar spilled over the perimeters. Two large thumbs up for this recipe.

Recipe Ideas

• This recipe is finest made with contemporary, in-season rhubarb. Frozen rhubarb will work, in fact, however it is going to be juicier and that would have an effect on the loaf’s texture.
• PRO-Tip: Earlier than you even begin, examine the expiration date in your baking powder. It’s used a lot much less regularly than baking soda and most frequently expires whereas sitting in your pantry. If you wish to check its efficiency, put a spoonful in a cup of extremely popular water. Whether it is lively, it can bubble vigorously. If it doesn’t, purchase a brand new can earlier than continuing.
• Be sure to check for doneness with a toothpick in just a few spots throughout the highest of the loaf. If there’s any batter on the toothpick, your bread will want extra baking time. If it comes out clear, it’s finished!
• PRO-Tip: Cool on a rack for 10 minutes, then take away the loaf from the pan. For those who launch it too early, it could disintegrate. And should you wait too lengthy, it will probably get caught.
• You’ll lose a few of the topping when flipping the loaf out of the pan. PRO-Tip: Alternatively, you may swirl within the topping with a desk knife or skinny spatula earlier than baking.

I grew up with a rhubarb patch in my yard. My mother would harvest and make her favourite rhubarb recipes, sometimes a sauce or pie. These Rhubarb Upside Down Muffins are a brand new household favourite! This tart vegetable is regarded as a fruit because it’s reworked right into a smooth, candy addition to pies, crisps, tarts, and bread by counteracting with a beneficiant quantity of sugar.

I had my mother’s historical rhubarb bread recipe on a pale index card, and I used that as a place to begin. I topped my first try with a streusel topping, however most of that fell off as I used to be slicing. The second batch was a compilation of a few recipes however fell brief on taste. It was including some cinnamon to the combo that lastly delivered!!

The way to Make

Like most fast bread or soda bread, there are just a few tricks to observe for profitable outcomes.

1. First, prep your pan correctly. You must grease, then mud with flour, or use an oil and flour non-stick cooking spray like Baker’s Pleasure. Place a small rectangle of parchment paper onto the underside of the greased pan and grease the highest as effectively.
2. Upfront, set out the egg and milk on the kitchen counter to take the nippiness off. This can make for simpler incorporation.
3. Wash, trim, and chop your rhubarb and set it apart.
4. Combine collectively the sugar topping combination and put aside.
5. Whisk collectively the dry components in a big bowl.
6. Whisk collectively the moist components in one other bowl.
7. Add the moist combination to the dry combination and stir simply till it comes collectively. Don’t overmix; the batter shouldn’t be easy.
8. PRO-Tip: Overmixing fast bread or muffin batter will trigger tunnels within the bread because it’s baking. It can nonetheless style good, however it received’t have the specified consistency.
9. Combine within the rhubarb, and scrape half the batter into the ready pan.
10. Sprinkle with half the cinnamon sugar, then add the remainder of the batter adopted by the remaining cinnamon sugar.
11. Bake as directed. The timing relies on your oven, so you will want to examine by inserting a toothpick into the center. It can come out clear when the bread is completed.
12. Cool on a rack for 10-Quarter-hour earlier than eradicating the loaf from the pan.
13. Absolutely cool on the rack, then wrap in plastic and refrigerate earlier than slicing.

Continuously Requested Questions

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Fast bread is a class of bread that doesn’t use yeast as a leavener. As an alternative, these baked items use baking soda and/or baking powder. They’re “fast” as a result of they don’t have to “proof” or rise earlier than baking. Bread like banana bread and pumpkin bread, muffins, scones, and biscuits are all thought-about fast bread.