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Rhubarb Bread

Ingredients

  • 1 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1/4 cup coconut oil or another flavorless oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • a couple drops orange extract maybe 1/8 tsp or the zest of half an orange
  • 1/2 cup sucanat or all brown sugar
  • 1/4 cup brown sugar
  • 2 cups chopped rhubarb 1/2" dice

Instructions

  • Preheat the oven to 350 degrees.  Grease a loaf pan, mini loaf pan or muffin tin.
  • Mix all dry ingredients in a large bowl and set aside.  Mix the eggs, oil, applesauce and vanilla well, then stir in the brown sugar and sucanat.  Add the wet to the dry and mix just until combined.  Fold in the rhubarb.  Pour into whatever you've chosen to bake with and place in the oven.  A loaf pan will be done in about 50-60 minutes, the mini loaves will take about 30 minutes.  My mini loaf pan has 8 cups, but this only makes 6, so if you make mini loaves make sure to fill the empty cups with a little water so your pan doesn't warp.  I'm not sure about muffins, but check every couple minutes after they've been in the oven for 15 minutes to make sure they don't over bake.  Test them by poking them with a toothpick and if it comes out clean, they're done.
  • Once they're done remove from the oven and turn out onto a cooling rack.  The top gets nice and crisp from the oven but softens completely when you store them in a container due to the fresh rhubarb.  Cool completely before storing them in an airtight container for up to a few days.

Notes

Recipe slightly adapted from Natural and Balanced's Strawberry Rhubarb Bread Makes 6 mini loaves, 12 muffins or one regular loaf