Pioneer Woman Rhubarb Bread: A Deliciously Easy Cinnamon Swirl Recipe

Have you ever wondered how to make the perfect rhubarb bread? If you’re a fan of simple, flavorful baking, especially recipes reminiscent of the Pioneer Woman’s style, then look no further! This Cinnamon Swirl Rhubarb Bread recipe is your gateway to a tender, moist, and utterly delicious treat. Imagine a sweet ribbon of cinnamon sugar dancing through a loaf packed with tart, juicy chunks of fresh rhubarb. This isn’t just any quick bread; it’s a taste of summer in every slice.

Why This Rhubarb Bread Recipe is a Must-Try

Perfect for Rhubarb Beginners: New to baking with rhubarb? This recipe is incredibly approachable and yields fantastic results, making it an ideal first foray into the world of rhubarb baking.
Freezer-Friendly for Summer Abundance: If you’re lucky enough to have a thriving rhubarb patch, this recipe is perfect for using up your harvest. Bake a few loaves and freeze them to enjoy that summer flavor all year round.
Quick Bread Simplicity: Forget complicated pies! This rhubarb quick bread is incredibly easy to make, requiring minimal effort for maximum flavor. It’s the perfect bake for busy days or when you crave something homemade without the fuss.

Reader Rave Review

Don’t just take our word for it! Listen to fellow baker Marji, who shared her experience: “This is a delicious way to use rhubarb. I used frozen chunks (excess liquid drained away) from last year’s crop. I made this twice in the last month. The second time I was out of milk and had to use half and half. No regrets! I didn’t make any adjustments for the extra butterfat and the loaf got a much higher rise. I didn’t swirl in the sugar/cinnamon on top, but I wish I had. The loaf raised so much, the sugar spilled over the sides. Two big thumbs up for this recipe.” Marji’s experience highlights the recipe’s flexibility and deliciousness, even with slight variations.

Essential Tips for Baking the Best Rhubarb Bread

Fresh Rhubarb is Best: While frozen rhubarb can work, fresh, in-season rhubarb will give you the best flavor and texture. If using frozen, be sure to drain any excess liquid to prevent a soggy loaf.
Check Your Baking Powder: Baking powder is crucial for the rise in quick breads. Ensure yours is still potent! Test it by adding a spoonful to hot water; it should bubble vigorously. If not, replace it for optimal results.
Doneness Test is Key: Ovens vary, so rely on the toothpick test. Insert a toothpick into several spots on the loaf. If it comes out clean, the bread is done. If there’s batter, bake longer.
Cooling Rack Wisdom: Cool the bread in the pan on a rack for just 10 minutes before removing. Too soon, and it might crumble; too late, and it could stick.
Cinnamon Swirl Tip: While flipping the loaf out might lose some topping, for a guaranteed cinnamon swirl throughout, try swirling the cinnamon sugar mixture into the batter with a knife or spatula before baking.
Parchment Paper Handle Trick: For easy removal and to keep all that delicious cinnamon sugar topping intact, line your loaf pan with parchment paper, extending it up the sides to create handles. This way, you can lift the bread out cleanly without inverting it.

Slices of homemade Pioneer Woman rhubarb bread with cinnamon swirl on a white plate.

How to Bake Your Own Pioneer Woman Style Rhubarb Bread: Step-by-Step

Just like most quick breads, success with this Pioneer Woman inspired rhubarb bread comes down to a few key steps. Follow these for a perfect loaf every time:

Prep Your Pan Like a Pro: Grease your loaf pan thoroughly with non-stick baking spray, or grease and flour it. For extra insurance, especially with the sugary topping, line the bottom with parchment paper and grease that too.
Room Temperature Ingredients Matter: Set your egg and milk out ahead of time to take off the chill. Room temperature ingredients incorporate more easily into the batter, leading to a smoother texture.
Rhubarb Prep is Simple: Wash, trim, and chop your rhubarb into bite-sized pieces. Set aside.
Cinnamon Sugar Magic: In a small bowl, mix together the sugar and cinnamon for the swirl topping. Set this aside as well.
Dry Ingredients First: In a large bowl, whisk together all your dry ingredients: flour, baking powder, salt, and sugar.
Wet Ingredients Next: In a separate bowl, whisk together the wet ingredients: egg, milk, and vegetable oil.
Combine Gently: Pour the wet ingredients into the dry ingredients and stir with a spatula just until everything is combined. Important PRO-Tip: Do not overmix! Overmixing develops gluten, which can result in a tough bread with tunnels. The batter should be slightly lumpy.
Fold in the Rhubarb: Gently fold in the chopped rhubarb until it’s evenly distributed throughout the batter.
Layer and Swirl (Optional): Scrape half the batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Top with the remaining batter and then the remaining cinnamon sugar. For a more pronounced swirl, use a knife or spatula to gently swirl the topping into the batter at this stage.
Bake to Golden Perfection: Bake in a preheated oven as directed in the recipe below. Baking times can vary, so start checking for doneness with a toothpick around the recommended time.
Cool and Release: Let the bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan to cool completely.
Chill for Easier Slicing: For cleaner slices, especially with the moist rhubarb, wrap the cooled loaf in plastic wrap and refrigerate for a couple of hours before slicing and serving.

Frequently Asked Questions About Rhubarb Bread

What does rhubarb taste like? Rhubarb has a distinctly tart flavor. It’s technically a vegetable but is used like a fruit in baking and cooking. Its tartness is beautifully balanced by sugar and pairs wonderfully with sweet fruits.

Are rhubarb leaves poisonous? Yes, rhubarb leaves are indeed poisonous. They contain high levels of oxalic acid and should never be eaten. Only the stalks are edible.

When is rhubarb season? Rhubarb season is primarily in the spring and early summer. Younger stalks harvested during this time are the most tender and flavorful. As summer progresses, stalks can become woodier and less desirable for baking.

How should I store rhubarb bread? Store your rhubarb bread at room temperature, tightly wrapped in plastic wrap or in an airtight container, for 3-4 days.

Can I freeze rhubarb bread? Absolutely! Quick breads like rhubarb bread freeze exceptionally well. Wrap the cooled loaf tightly in plastic wrap, and for extra protection against freezer burn, place it in a freezer-safe zip-top bag. It can be frozen for up to 3 months.

Beyond bread, how else can I use rhubarb? Rhubarb is incredibly versatile! Besides bread and muffins, try it in pies, crisps, crumbles, coffee cakes, sauces, and even jams. You can substitute rhubarb for fruit in many recipes, just remember to adjust the sugar to balance its tartness.

You Might Also Enjoy These Baking Recipes

Quick breads are a fantastic category of baking, known for their ease and speed. Unlike yeast breads, they rely on baking soda and/or baking powder for leavening, meaning no rising time required! If you love this Pioneer Woman Rhubarb Bread, you’ll likely enjoy other quick breads like banana bread, pumpkin bread, muffins, scones, and biscuits. They are perfect for breakfast, brunch, snacks, or dessert!

Pioneer Woman Cinnamon Swirl Rhubarb Bread Recipe

Jump to Recipe

Ingredients

For the Cinnamon Swirl Topping:

⅓ cup granulated sugar
2 teaspoons ground cinnamon

For the Bread:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ⅓ cups granulated sugar
1 large egg
1 cup milk
⅓ cup vegetable oil
1 cup diced fresh rhubarb (large dice)

Instructions

Preheat oven to 350°F (175°C). Grease and parchment-line a standard loaf pan (9×5 inches).
In a small bowl, combine ⅓ cup sugar and cinnamon for the topping. Set aside.
In a large bowl, whisk together flour, baking powder, salt, and the remaining 1 cup sugar.
In a separate bowl, whisk together egg, milk, and vegetable oil.
Add the wet ingredients to the dry ingredients. Stir gently with a rubber spatula just until moistened. Do not overmix. Fold in the diced rhubarb.
Pour half the batter into the prepared loaf pan. Sprinkle with half of the cinnamon sugar mixture. Top with the remaining batter and then the remaining cinnamon sugar.
(Optional) Swirl the topping lightly into the batter with a knife or offset spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan on a wire rack for 10 minutes before removing to cool completely.
Wrap in plastic wrap and chill for a few hours for easier slicing.

Recipe Notes

Baking Time: Baking times vary depending on oven and pan. Check for doneness starting at 50 minutes. It may take longer.
Nutty Addition: For extra flavor and texture, add ½ cup chopped nuts (walnuts, pecans) to the cinnamon mixture.
Extra Rhubarb: Feel free to add up to 2 cups of rhubarb for a fruitier bread. Just be aware it may require a longer baking time.
Recipe Adaptation: Adapted from an AllRecipes base recipe, enhanced for flavor and texture.

Nutrition Information:

Yield: 12 servings
Serving Size: 1 slice
Amount Per Serving: Calories: 234, Total Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, Unsaturated Fat: 6g, Cholesterol: 17mg, Sodium: 146mg, Carbohydrates: 40g, Fiber: 1g, Sugar: 22g, Protein: 3g

Nutritional information is an estimate and varies based on ingredients and brands used.

Did You Love This Recipe?

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