Freezer-Friendly Rhubarb Bread

A moist, not too sweet quick bread that freezes well. An excellent way to use up the abundance of fruit from the garden. Also excellent with blackberries, blueberries, or apples.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 151 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 2 teaspoons ground cinnamon
• 1 tablespoon white sugar
• ½ cup vegetable oil
• ¼ teaspoon ground nutmeg
• ¾ cup white sugar
• 2 ½ cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon salt
• ¼ teaspoon baking powder
• ¾ cup packed brown sugar
• 1 cup water
• 1 tablespoon ground cinnamon
• ¼ cup powdered buttermilk
• 2 cups diced rhubarb, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.

Step 2

Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside.

Step 3

Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.

Step 4

Combine 3/4 cup white sugar, brown sugar, vegetable oil, and egg in a large bowl; beat with an electric mixer until creamy. Add flour mixture in 3 to 4 batches, alternating with the water, beating batter briefly after each addition. With the last addition of flour, add rhubarb; stir only until flour is mixed in.

Step 5

Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on racks.