Rhubarb Bread for Freezing

Follow our step-by-step guide on how to make Rhubarb Bread for Freezing.

1. Step 1

   Preheat your oven to 350°F (175°C). Prepare two 9x5-inch loaf pans by lining them with parchment paper.

2. Step 2

   In a small bowl, combine 1 tablespoon of ground cinnamon and 1 tablespoon of white sugar. Set this mixture aside for later use.

3. Step 3

   In a large mixing bowl, whisk together the all-purpose flour, powdered buttermilk, 2 teaspoons of ground cinnamon, ground cloves, baking soda, salt, baking powder, and ground nutmeg until well combined.

4. Step 4

   In another large bowl, mix together 3/4 cup of white sugar, 3/4 cup of packed brown sugar, vegetable oil, and the egg. Beat this mixture with an electric mixer until it becomes creamy.

5. Step 5

   Gradually add the flour mixture to the sugar mixture in 3 to 4 batches, alternating with the water. Mix briefly after each addition until just combined. When adding the last batch of flour, fold in the diced rhubarb gently until just incorporated.

6. Step 6

   Divide the batter evenly between the prepared loaf pans. Generously sprinkle the reserved cinnamon-sugar mixture on top of the batter in each pan.

7. Step 7

   Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Once baked, allow the loaves to cool on wire racks before slicing.