I've never gotten around to baking with rhubarb because of that one time in elementary school when I learned that it could be poisonous. I think my 4th grade brain just shut off the thought of rhubarb with "NOPE!" and didn't listen to the "but only the leaves" part. So here I am at the ripe age of 27, just using rhubarb for the first time.
This recipe is an extremely slight adaptation from this recipe for cinnamon sugar pull apart bread by Joy the Baker. The only variation is the addition of rhubarb. Dice one stalk and sprinkle it in when you load the dough up with cinnamon sugar. Its a great addition to the flavor profile, providing just a bite of tartness.
