While most buyers are hawking the markets for strawberries, I try to collect all of the rhubarb I can before the brief season is over. The tart stems are so versatile. I’ve tossed them in savory soups, sweet pies and jam. Certainly there is no spring that escapes without the fruity aroma of rhubarb bread in our kitchen. I love how each season it evolves, depending on the nuts, seeds, variety of fruit or shape of pan I use. One year it’s walnut and rhubarb muffins. Another it’s chocolate chip and rhubarb loaves. Today it’s poppy seed and rhubarb bundt cake. Ironically this was the initial recipe that jump-started my previous (food) blog, Sweet Inspire and will be the first I share here. The blog was mostly vegan, as is this recipe. Enjoy!
Rhubarb Sweet Bread
Recipe altered from Sweet Inspire
Makes 2 8×4 loaves, 24 muffins or a bundt cake
1 cup nut milk
1 Tablespoon raw apple cider vinegar
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup granulated sugar
3/4 cup canola oil or coconut oil, melted
1 ripe banana, mashed (about 3/4 cup)
2 teaspoon pure vanilla extract
2 cup rhubarb, finely chopped
1/2 cup seeds or chopped nuts
Preheat oven to 350°F. Oil desired pan(s).
Add together nut milk and vinegar in a measuring cup. Set aside.
Whisk together flours, baking soda and salt in a large bowl. In another bowl, blend sugar, oil, banana and vanilla extract. The nut milk should appear somewhat curdled, like buttermilk. Add to banana mixture.
Combine dry ingredients into the wet and stir until just mixed. Fold in rhubarb and seeds or nuts. Mixture will be quite thick. Pour evenly into loaf pans, cupcake tins or bundt cake pan and bake accordingly.
Loaves or bundt cake- 1 hour