This recipe for rhubarb quick bread with a sugary topping makes 2 loaves--enjoy 1 now and freeze the other to have on hand for later.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
151 Calories
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.