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Freezer-Friendly Rhubarb Bread
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Delicious rhubarb quick bread with sweet topping - bake 2 loaves, enjoy one fresh and freeze the other for later.
Ingredients:
  • 1 tablespoon ground cinnamon
  • 1 tablespoon white sugar
  • 2.5 cups all-purpose flour
  • 0.25 cup powdered buttermilk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon ground nutmeg
  • 0.75 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 1 egg
  • 2 cups diced rhubarb, or more to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and line two 9x5-inch loaf pans with parchment paper.
  • Combine the enticing flavors of 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; let the aromas mingle as you move on to the next step.
  • Combine flour, powdered buttermilk, 2 tsp cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.
  • In a large bowl, mix together 3/4 cup white sugar, brown sugar, vegetable oil, and egg until creamy using an electric mixer. Gradually add the flour mixture in 3 to 4 batches, alternating with water, and beat briefly after each addition. Finally, gently fold in the rhubarb with the last addition of flour until just combined.
  • Evenly distribute the batter into the loaf pans. Generously sprinkle the top with the reserved cinnamon-sugar mixture.
  • Bake in the oven until a toothpick inserted into the center comes out clean, around 1 hour, then cool on racks.

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