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.


Recipe Summary

15 mins
1 hr
1 hr 15 mins
2 9x5-inch loaves


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


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

  • 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

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
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