This is one of my favorite freezer breads. I bake two loaves at a time, wrap thick slices in foil, and freeze them to tuck into lunchboxes later. Rhubarb has a high water content, which keeps this bread from becoming dry (even in the freezer). To be fair, two loaves of Rhubarb Applesauce Bread never seem to last long at my house. The applesauce makes this bread sweet enough for children to love, while whole wheat flour makes this bread hearty enough for grown-ups to enjoy. Rhubarb is coming into season, so what are you waiting for?
Ingredients (makes 2 loaves)
1 1/2 cups thin sliced rhubarb stalks
1/2 cup applesauce
1/4 cup milk
1/2 cup vegetable oil
2 cups sugar
1 1/2 cups white flour
1 1/4 cups whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon cardamom
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Step 1) Grease and flour two loaf pans. Set aside.
Step 2) Combine rhubarb, applesauce, milk, oil, and eggs in a large mixing bowl. Mix well.
Step 3) Combine sugar, flours, cinnamon, cardamom, baking soda, baking powder, and salt in a medium mixing bowl. Mix well.
Step 4) Add dry ingredients to wet ingredients, and stir until just combined.
Step 5) Divide batter between two prepared loaf pans. Bake on the center rack in a preheated 350 degree oven for 55 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
Step 6) Cool on a wire rack. Enjoy!