A Perfect Balance of Tart Rhubarb & Warm Cinnamon Spice – Moist, Fragrant, and Irresistibly Spring-Fresh!
Prep Time: 15 minutes | Cook Time: 55-65 minutes | Total Time: 1 hour 10 minutes
Servings: 12 slices | Difficulty: Easy | Dietary Note: Vegetarian (Vegan/GF options below)
Ingredients
(Professional Tip: Use fresh, firm rhubarb for the best texture. If stalks are thick, peel off any fibrous strings before chopping.)
. For the Bread:
2 cups all-purpose flour (or 1:1 gluten-free blend)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon (+ extra for dusting)
1 cup granulated sugar (or coconut sugar for less sweetness)
½ cup unsalted butter , melted (or coconut oil for vegan)
2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water)
1 tsp vanilla extract
2 cups chopped rhubarb (½-inch pieces; about 3-4 stalks)
. Optional Streusel Topping:
¼ cup brown sugar
2 tbsp flour
1 tbsp cold butter , cubed
½ tsp cinnamon
. Glaze (Optional):
½ cup powdered sugar
1-2 tbsp milk (or almond milk)
½ tsp vanilla extract
Step-by-Step Instructions
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