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.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
24
Yield:
2 9x5-inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • 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.

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

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

Cook's Note:

Fruit juice can be substituted for water.

Nutrition Facts

151 calories; protein 2.1g 4% DV; carbohydrates 25g 8% DV; fat 5g 8% DV; cholesterol 7.7mg 3% DV; sodium 166.6mg 7% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/03/2020
This was a good recipe. Only changes made included more rhubarb and adding a streusel topping instead of just cinnamon and sugar on top. I liked making one for the freezer or to give away. Read More
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