Description
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.
Ingredients
- 1 tablespoon ground cinnamon
- 1 tablespoon white sugar
- 2 ½ cups all-purpose flour
- ¼ cup powdered buttermilk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¾ cup white sugar
- ¾ cup packed brown sugar
- ½ cup vegetable oil
- 1 egg
- 1 cup water
- 2 cups diced rhubarb, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9×5-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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 24