Rhubarb Bread

Classic sweet bread with a tang! Can be made gluten free and dairy free with ingredient substitutions. Make your own buttermilk starting with 1 tablespoon of lemon juice and then adding enough milk to make a full cup. Stir and let sit for 10 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, toss rhubarb, baking soda, and lemon juice. Set aside for 10 minutes

Step 2

Put 1 tablespoon of lemon juice in a one cup measure Add enough milk to make one full cup Stir. Let sit for 10 minutes

Step 3

In a large bowl, mix the egg, oil, buttermilk, and vanilla

Step 4

Sift brown sugar, flour, salt and cinnamon together into the wet ingredients and mix until just combined

Step 5

Stir in rhubarb mixture

Step 6

Optional: sprinkle with brown sugar/butter crumb topping

Step 7

Pour into 2 regular loaf pans or four small loaf pans

Step 8

Bake at 325° for 50-60 minutes for regular loaves and 45 - 50 minutes for small loaves