Gluten Free Rhubarb Loaf

1

Add some vinegar to some almond milk and set aside. Dice the rhubarb to make 2 cups.

2

Add some brown sugar, vegetable oil and egg to a large mixing bowl.

3

Stir with a large spoon until combined, breaking up any lumps of brown sugar.

4

Measure in some Gluten Free Flour, baking soda, xanthan gum, vanilla extract, salt and pour in the soured almond milk.

5

Stir to combine.

6

Fold in the diced rhubarb.

7

Prepare topping by combining some granulated sugar, ground cinnamon and melted margarine in a small bowl.

8

Spray a large loaf pan with cooking spray. If not using a large loaf pan divide batter between two regular pans.

9

Scrape batter into prepared loaf pan.

10

Sprinkle topping over batter.

11

Place loaf pan in preheated 350F oven for 65 to 75 minutes or until a toothpick inserted in center comes out clean. Adjust time if making two smaller loaves.

12

After removing loaf from oven allow to cool in pan for about 10 minutes.

13

After 10 minutes turn out onto a cooling rack to cool completely.

14

Once cooled slice.

15

Serve and enjoy!