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Rhubarb Bread

Rhubarb Bread

  • Author: Brian
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (8-10 slices) 1x
  • Diet: Gluten Free, Vegan

Description

This Rhubarb Bread recipe is an easy-to-make, moist, and flavorful treat bursting with fresh rhubarb and enhanced by a natural gelling agent. Perfect for breakfast, snacks, or light desserts, it combines simple, plant-based ingredients to create a wholesome and tender bread with a delightful tangy sweetness in every bite.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups fresh rhubarb, chopped into small pieces
  • 2 cups gluten-free flour blend (or all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 3/4 cup brown sugar
  • 1 teaspoon natural gelling agent

Wet Ingredients

  • 1/3 cup vegetable oil
  • 3/4 cup plant-based (dairy) yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Optional Add-ins

  • 1/2 cup chopped nuts (e.g., walnuts or pecans)

Instructions

  1. Prepare Your Rhubarb: Wash the rhubarb stalks and trim off the ends. Chop them into small, bite-sized pieces to ensure even distribution and bursts of tangy flavor throughout. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, brown sugar, and natural gelling agent. This mix will provide the perfect foundation for your Rhubarb Bread’s texture and flavor.
  3. Combine Wet Ingredients: In a separate bowl, blend vegetable oil, plant-based yogurt, apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth. This mixture adds moisture and subtle depth to the bread.
  4. Bring Wet and Dry Together: Pour the wet ingredients into the bowl with the dry ingredients and gently fold until just combined. Avoid overmixing to keep the bread light and tender.
  5. Fold in Rhubarb and Nuts: Gently fold in the chopped rhubarb and, if using, chopped nuts. This step evenly distributes the fresh ingredients without breaking them down too much.
  6. Bake to Perfection: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack.

Notes

  • Choose bright red rhubarb stalks for the best flavor and color.
  • Fold ingredients delicately to ensure a tender crumb and prevent toughness.
  • Adjust brown sugar slightly to balance the rhubarb’s tartness.
  • Start checking for doneness at 50 minutes as oven temperatures vary.
  • Measure the natural gelling agent carefully to maintain the bread’s moist, soft texture.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10 loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Rhubarb bread, gluten-free bread, plant-based yogurt, vegetarian Worcestershire sauce, natural gelling agent, moist bread, vegan baking, fruit bread

Find it online: https://puretastekitchen.com/rhubarb-bread/