Rabarbra og kanelbrød

Rhubarb and Cinnamon Bread

Servings

10 slices

Prep Time

15 minutes

Cook Time

55 minutes

Calories

280

Cuisine

American

Category

Breakfast, Dessert

There’s something magical about the combination of tart rhubarb and sweet, comforting bread. 


This Rhubarb Bread is the perfect treat for breakfast, snack time, or even dessert. The sharpness of fresh rhubarb is beautifully balanced by the warm sweetness of cinnamon and sugar, creating a moist and flavorful loaf that’s sure to become a household favorite. 


Whether you’re enjoying a slice with your morning coffee or as an afternoon pick-me-up, this bread delivers a delightful contrast of flavors with every bite.


Homemade quick breads are one of the easiest and most rewarding bakes, requiring minimal effort yet yielding incredibly delicious results. 


This rhubarb bread is no exception—it’s soft, slightly tangy, and has just the right amount of crunch from optional walnuts. It also stores well, making it perfect for meal prep or a make-ahead gift for friends and family. 


Serve it plain, with butter, or even a drizzle of honey for a little extra sweetness. However you enjoy it, one thing is for sure—this bread will disappear fast!


Rhubarb and Cinnamon Bread

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 ¼ cups granulated sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup buttermilk

  • 1 ½ cups fresh rhubarb, chopped

  • ½ cup chopped walnuts (optional)

Directions

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

  3. In a large bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.

  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

  5. Fold in the chopped rhubarb and walnuts (if using).

  6. Pour the batter into the prepared loaf pan and smooth the top.

  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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10 tips for matlaging av denne retten

  • Bruk fersk, fast rabarbra for den beste smaken og tekstur.

  • Hvis rabarbra er veldig syrlig, kaster du det i litt sukker før du legger til røren.

  • Ikke overmiks røren for å holde brødet lett og luftig.

  • For ekstra smakdybde, bland i oransje glede eller ingefær.

  • Bytt ut valnøtter for pekannøtter eller hopp over nøttene helt for en nøttefri versjon.

  • La brødet avkjøles helt før du skiver for å unngå smuldring.

  • Hvis du ikke har karnemelk, kan du erstatte vanlig melk og en teskje eddik.

  • Dryss grovt sukker på toppen før du baker for en karamellisert skorpe.

  • Oppbevares i en lufttett beholder for å holde den fuktig lenger.

  • Dette brødet fryser godt - pakk det tett og lagre i opptil 3 måneder.

Serverer forslag

  • Server varm med et smør.

  • Par med en kopp kaffe eller te for en koselig godbit.

  • Topp med en dukke med pisket krem ​​eller kremost spredning.

  • Drypp med honning eller lønnesirup for ekstra sødme.

  • Nyt sammen med ferske jordbær for en fruktig kombinasjon.

Vanlige spørsmål

Spørsmål: Kan jeg bruke frossen rabarbra?
EN: Ja! Bare tine og tøm overflødig væske før du bruker.

Spørsmål: Kan jeg lage rabarbra og kanelbrød glutenfritt?
EN: Ja, erstatt alt formål med en glutenfri 1: 1 bakblanding.

Spørsmål: Hvordan lagrer jeg rabarbra og kanelbrød?
EN: Hold den i en lufttett beholder ved romtemperatur i opptil 3 dager eller kjøler inn i en uke.

Spørsmål: Kan jeg redusere sukkeret i dette rabarbra- og kanelbrød?
EN: Ja, men husk at å redusere sukker kan endre tekstur og sødme litt.

Spørsmål: Kan jeg legge andre frukt til rabarbra og kanelbrød?
EN: Absolutt! Jordbær eller epler passer godt med rabarbra.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

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