Gluten Free Rhubarb Loaf is a tasty option to use seasonal rhubarb.  This moist bread makes a great snack to pair with your favourite beverage.

A sweet crumble topping is added to the Rhubarb Loaf before baking that provides a crunchy contrast to the moist bread.

This seasonal loaf is always enjoyed in our house as a quick snack or with a leisurely cup of tea.

Gluten Free Rhubarb Loaf made in a deep 9″ x 5″pan can yield 12 slices.  If you have smaller 9″ x 5″ pans you will want to divide the batter.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Before starting to cut the rhubarb I placed 1 tablespoon of vinegar into 1 cup of almond milk and let it sit to sour the milk.

Then I diced the rhubarb.

Next I dumped some brown sugar, one large egg and some vegetable oil into a large mixing bowl.

I stirred them together until they were well combined, breaking up any lumps of brown sugar.

Then I measured in some Bob’s Red Mill Gluten Free All Purpose Flour Blend, baking soda, xanthan gum, salt, vanilla extract and the milk that I had set aside to sour.

I used the wooden spoon again to combine all the ingredients.

Once all the ingredients were combined and the batter was smooth I dumped in the rhubard that I had diced earlier.

I folded in the rhubarb until it was incorporated into the batter.

Once the batter was ready I sprayed a deep 9″ x 5″ loaf pan with cooking spray.  You could also use two smaller pans if this loaf will be too big for your needs.  

Then I prepared the topping by combining granulated sugar, ground cinnamon and melted margarine in a small bowl.

I mixed them together until well combined and crumbly.

Next I scraped all of the batter into the prepared pan.

Then I sprinkled on the topping before putting it into the preheated 350F oven to bake or 65 – 75 minutes or until a toothpick inserted in the center came out clean.

If you used two smaller loaf pans it may be ready in 55 – 65 minutes.

After removing the loaf from the oven I allowed it to cool in the pan for about 10 minutes.

Then I turned the Rhubarb Loaf out onto a cooling rack to finish cooling.

Make sure it is completely cooled before slicing so it does not fall apart on you.

Gluten Free Rhubarb Loaf is a flavourful, seasonal bread that can be enjoyed on its own or with a cup of tea!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more loaf or bread recipes you may enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Gluten Free Rhubarb Loaf:

• 1 cup almond milk
• 1 tbsp vinegar
• 2 cups diced rhubarb
• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 egg, large
• 2 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour Blend
• 2 tsp baking soda
• 1 1/2 tsp xanthan gum
• 1 tsp vanilla extract
• 1 tsp salt
  Topping:
• 1/3 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1 tbsp melted margarine

How to Make Gluten Free Rhubarb Loaf:

1. Preheat oven to 350F and spray a deep 9″ x 5″ loaf pan with cooking spray. If not using a deep loaf pan divide batter between two regular pans.
2. Add the vinegar to the almond milk and set aside.
3. Dice the rhubarb to make 2 cups.
4. Add the brown sugar, vegetable oil and egg to a large mixing bowl. Stir with a large spoon until combined, breaking up any lumps of brown sugar.
5. Measure in the Bob’s Red Mill Gluten Free All Purpose Flour Blend, baking soda, xanthan gum, vanilla extract, salt and pour in the soured almond milk. Stir to combine.
6. Fold in the diced rhubarb.
7. Prepare topping by combining the granulated sugar, ground cinnamon and melted margarine in a small bowl.
8. Scrape batter into prepared loaf pan.
9. Sprinkle topping over batter.
10. Place loaf pan in the preheated 350F oven for 65 to 75 minutes or until a toothpick inserted in the center comes out clean. Adjust time if making two smaller loaves.
11. After removing loaf from oven allow to cool in pan for about 10 minutes.
12. After 10 minutes turn out onto a cooling rack to cool completely.
13. Once cooled slice and enjoy!