Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota

Apple-Rhubarb Bread

Can you freeze Apple-Rhubarb Bread?
Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.
Rhubarb
Apple-Rhubarb Bread
Prep Time
15 min
Cook Time
50 min
Yield
2 loaves (12 slices each)
Ingredients
- 4 large eggs
- 1-1/2 cups sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 4-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1-1/2 cups chopped peeled apple
- 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
- 1 cup chopped walnuts
Directions
- Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts.
- Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts
1 slice: 196 calories, 9g fat (1g saturated fat), 31mg cholesterol, 186mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.
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