Tart rhubarb meets warm cinnamon and a buttery pecan crunch in this one-bowl bread that tastes like spring in your kitchen. Make two loaves in 55 minutes flat—perfect for breakfast, dessert, or that 3 p.m. snack moment.
⚡ Quick Recipe Snapshot: Prep: 15 minutes | Cook: 40 minutes | Total: 55 minutes | Yield: 2 loaves | Difficulty: Medium | Calories: 443 per serving | Season: Anytime
Why This Recipe Works
- One-bowl magic: Cream butter and brown sugar, add egg and buttermilk, fold in flour and rhubarb—no fancy technique needed, just real-life mixing.
- Texture wins: Tart rhubarb pieces stay tender while the pecan-cinnamon streusel bakes golden and crispy on top, giving you that perfect contrast in every bite.
- Weeknight-friendly: Two small loaves bake in 40 minutes, so you can have fresh cinnamon rhubarb bread on the table before dinner or ready for tomorrow’s breakfast.
Grocery List (& Shortcuts)
Main Players
- 1/2 cup butter (softened)
- 1 1/2 cups brown sugar
- 1 egg
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups fresh rhubarb, cut into 1/2-inch pieces
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1/2 cup pecans, chopped
Smart Shortcut: No buttermilk on hand? Mix 1 cup fresh milk with 1 teaspoon lemon juice or vinegar and let sit for 2 minutes—it works just as well and you skip a special trip.
Easy Swaps
- Pecans not your thing? Walnuts or even chopped almonds work beautifully in the streusel.
- Gluten-free: Try a 1:1 GF flour blend in place of all-purpose flour.
- Dairy-free: Use dairy-free butter and a non-dairy milk mixed with vinegar for the buttermilk substitute.
Step-by-Step
Prep & Mix
Preheat your oven to 350°F. Cream the softened butter and brown sugar together in a mixing bowl until light and fluffy—about 2 minutes. Add the egg and mix well, then scrape down the sides of the bowl to catch any brown sugar hiding in the corners.
Slowly pour in the buttermilk while mixing until fully incorporated. Add the flour 1/2 cup at a time, mixing gently after each addition so you don’t overwork the batter. Stir in the salt and baking soda, mix well, and scrape the bowl one more time.
Add Rhubarb & Assemble
Gently fold in the rhubarb pieces—you want them distributed throughout but not crushed. Divide the batter evenly between two small 6-inch bread pans (or loaf pans if that’s what you have).
Combine the white sugar, cinnamon, and chopped pecans in a small bowl. Sprinkle this streusel mixture generously over the top of each loaf.
Bake & Cool
Bake for 30–40 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden and the kitchen should smell like cinnamon and butter. Let the loaves cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely. Enjoy warm with a pat of butter or on its own.
Riley’s Tips
- Rhubarb texture trick: Cut your rhubarb into uniform 1/2-inch pieces so they bake evenly and stay tender. Larger chunks can stay stringy; smaller pieces disappear into the crumb.
- Streusel stays crispy: Don’t skip sprinkling the topping on top—it bakes into a golden, crunchy layer that makes this bread special. If you’re worried it’ll slide off, press it gently into the batter before baking.
- Make-ahead shortcut: Prepare the batter and streusel the night before, divide into pans, cover, and refrigerate. Bake straight from the fridge in the morning—just add 5 minutes to the bake time.
Storage & Leftovers
Fridge: Wrap cooled loaves tightly in plastic wrap or store in an airtight container for up to 4 days. Slice and toast for breakfast, or enjoy at room temperature with coffee.
Freezer: Wrap cooled loaves individually in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature for 2–3 hours, or slice and toast straight from frozen for a quick breakfast treat.
Reheating: Warm slices in a 300°F oven for 5 minutes to refresh the crumb and soften the streusel, or pop them in the toaster for a quick fix.
Can I use frozen rhubarb?
Yes, but don’t thaw it first—fold frozen pieces directly into the batter. You may need to add 5 minutes to the bake time since the batter will be colder.
What if my rhubarb is really tart?
That tartness is what makes this bread special, but if you prefer less pucker, you can increase the brown sugar by 1/4 cup. The rhubarb will still shine through.
Can I make this in one large loaf pan?
Absolutely. Use a standard 9-inch loaf pan and bake for 45–50 minutes, checking with a toothpick around the 45-minute mark. The center may take a bit longer to set.
Is this recipe kid-friendly?
Yes—the brown sugar and cinnamon balance the rhubarb’s tartness beautifully, making it approachable for most kids. Let them help mix and sprinkle the streusel for extra fun.
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Pull up a chair, bookmark this cinnamon rhubarb bread recipe, and let me know how it turns out. Did you toast it for breakfast? Serve it warm with butter? I’d love to hear what you think—drop a comment below and tell me your favorite way to enjoy it.
Cinnamon Rhubarb Bread With Pecan Streusel
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Cream the softened butter and brown sugar together in a mixing bowl until light and fluffy—about 2 minutes.
- Add the egg and mix well, then scrape down the sides of the bowl.
- Slowly pour in the buttermilk while mixing until fully incorporated.
- Add the flour 1/2 cup at a time, mixing gently after each addition.
- Stir in the salt and baking soda, mix well, and scrape the bowl one more time.
- Gently fold in the rhubarb pieces.
- Divide the batter evenly between two small bread pans.
- Combine the white sugar, cinnamon, and chopped pecans in a small bowl.
- Sprinkle this streusel mixture generously over the top of each loaf.
- Bake for 30–40 minutes until a toothpick inserted comes out clean.
- Let the loaves cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.