Ingredients
24
24 servings
- •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 9x5-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.
Nutritional Facts
Per 24 servings
- Calories: 151
- Carbohydrate: 25g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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