Rhubarb Apple Bread

TWO PEAS AND THEIR POD(2)
Sharon Clark: "Pretty good. I will save this recipe for my sprin…" Read More
15Ingredients
85Minutes
2040Calories

Ingredients

US|METRIC
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon spice
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup rhubarb (chopped)
  • 1 cup apples (chopped, skin removed, I used Granny Smith)
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
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    NutritionView More

    2040Calories
    Sodium108% DV2600mg
    Fat102% DV66g
    Protein65% DV33g
    Carbs110% DV331g
    Fiber56% DV14g
    Calories2040Calories from Fat590
    % DAILY VALUE
    Total Fat66g102%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol425mg142%
    Sodium2600mg108%
    Potassium950mg27%
    Protein33g65%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate331g110%
    Dietary Fiber14g56%
    Sugars173g346%
    Vitamin A15%
    Vitamin C30%
    Calcium30%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Sharon Clark 4 years ago
    Pretty good. I will save this recipe for my spring rhubarb baking in future years. I used 1/2 cup whole wheat white flour and 1 cup white flour. I didn't measure out the apple, just chopped up the Granny Smith that I had in the fruit basket. I also didn't put the cinnamon sugar mixture on the top. I agree with the other review that it took a little extra time to get this cooked through (10 minutes-ish). It was very brown on top before cooked in the middle.
    Laura B. 4 years ago
    Really good! I adapted it a little according to ingredients I had. Used pear instead of apple. I left out the apple sauce and stewed the rhubarb with some fresh ginger, sugar and star anise for a few minutes instead. Also added some allspice and substituted 1/2 cup nutty wholegrain flour. Took longer to cook than estimated.

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