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–+ servings

Freezer Friendly Rhubarb Bread

This rhubarb bread is perfect for making ahead and freezing. It's moist, flavorful, and easy to prepare.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Rhubarb, chopped
  • 1 cup Sugar
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla extract
  • ½ cup Vegetable oil
  • 1 large Egg

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large mixing bowl, combine the sugar, buttermilk, oil, egg, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
  4. Fold in the chopped rhubarb. Pour the batter into the prepared loaf pan.
  5. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Bread, freezer-friendly, Rhubarb
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