Cinnamon Rhubarb Bread
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| Source | [ Modern Mom's Kitchen] |
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| Rating | (unrated) |
Ingredients
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 egg
- 1/4 cup unsalted butter, melted
For the Rhubarb Cinnamon Filling:
- 1 1/2 cups chopped rhubarb
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter, softened
For Topping (optional but fabulous):
- 1 tbsp melted butter
- 1 tbsp sugar
Preparation
In a small bowl, mix warm milk and sugar, then sprinkle the yeast over it. Let it sit for about 5–10 minutes until foamy and bubbly—yeast is waking up, y’all!
In a large mixing bowl, combine flour and salt. Add in the yeast mixture, egg, and melted butter. Mix until a dough forms, then knead on a floured surface for 6–8 minutes until smooth and springy.
Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
While that rises, make your filling: In a small saucepan, combine rhubarb, sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat until thick and jammy—about 6–8 minutes. Let it cool completely.
Roll out the dough into a rectangle (about 9x13"). Spread with softened butter, then the cooled rhubarb mixture. Roll it up jelly-roll style from the short side, then place it seam-side down into a greased loaf pan.
Let the loaf rise again for 30–40 minutes while you preheat the oven to 350°F (175°C).
Brush the top with melted butter and sprinkle with sugar if using. Bake for 30–35 minutes, or until golden and sounds hollow when tapped.
Cool before slicing (or dive in warm if you’re like me and can’t wait!).
