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Cinnamon Rhubarb Bread with Brown Butter

Close-up of a slice of Cinnamon Rhubarb Bread with Brown Butter, showing pink rhubarb pieces in the crumb and white glaze.
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Bake a moist, flavorful quick bread featuring tart rhubarb, warm cinnamon, and the rich, nutty taste of brown butter.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups chopped fresh or frozen rhubarb (do not thaw if frozen)
  • 1/4 cup granulated sugar (for tossing with rhubarb)
  • 1 tablespoon all-purpose flour (for tossing with rhubarb)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Make the brown butter: Melt the 1 cup of butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. Immediately pour the brown butter (including the browned bits) into a heatproof bowl to stop cooking. Let it cool slightly, about 10 minutes.
  3. In a medium bowl, whisk together the 2 cups flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, whisk the slightly cooled brown butter with the 1 cup granulated sugar and 1/2 cup brown sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the 1/2 cup milk. Alternate adding the dry ingredients and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. In a separate small bowl, toss the 1 1/2 cups chopped rhubarb with 1/4 cup sugar and 1 tablespoon flour. This step helps prevent the rhubarb from sinking during baking.
  7. Gently fold the coated rhubarb into the batter. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons milk until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • For the best flavor, ensure you scrape all the browned milk solids from the bottom of the pan when making the brown butter.
  • If using frozen rhubarb, do not thaw it before tossing with sugar and flour; this prevents excess moisture in the batter.
  • To check for doneness, the internal temperature should register 200°F (93°C).

Nutrition

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