This is now well-liked in the community. It tastes fantastic with chicken and seafood, especially salmon.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 2 9×5-inch loaves |
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.
- Fruit juice can be substituted for water.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 167 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
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.