Freezer-Friendly Rhubarb Bread

This quick, freezer-friendly rhubarb bread recipe, featuring a sugary topping, yields two loaves: one to enjoy now and the other to freeze for later.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 151 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 cup water
• 1 tablespoon ground cinnamon
• Ground cinnamon
• white sugar
• 2 cups diced rhubarb, or more to taste
• 0.5 cup vegetable oil
• 2.5 cups all-purpose flour
• 0.75 cup white sugar
• 0.75 cup packed brown sugar
• 0.25 teaspoon baking powder
• 0.25 teaspoon ground nutmeg
• 0.25 cup powdered buttermilk

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

Combine 1 tablespoon white sugar and 1 tablespoon cinnamon in a small bowl; set aside.

Step 3

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

Step 4

Beat ¾ cup white sugar, brown sugar, vegetable oil, and egg together in a large bowl with an electric mixer until smooth and creamy. Add flour mixture in 3 to 4 batches, alternating with water, beating briefly after each addition: stir in rhubarb with last flour addition until flour is mixed in.

Step 5

Divide batter between the prepared loaf pans; sprinkle with reserved cinnamon-sugar mixture.

Step 6

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