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Freezer-Friendly Rhubarb Bread

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"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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1 h 15 m servings 151
Original recipe yields 24 servings (2 9x5-inch loaves)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
  2. Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside.
  3. Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.
  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.
  5. Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture.
  6. 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

Per Serving: 151 calories; 5 25 2.1 8 167 Full nutrition

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