How to Make Gluten Free Rhubarb Loaf
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1
Add some vinegar to some almond milk and set aside.
Dice the rhubarb to make 2 cups.
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2
Add some brown sugar, vegetable oil and egg to a large mixing bowl.
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3
Stir with a large spoon until combined, breaking up any lumps of brown sugar.
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4
Measure in some Gluten Free Flour, baking soda, xanthan gum, vanilla extract, salt and pour in the soured almond milk.
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5
Stir to combine.
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6
Fold in the diced rhubarb.
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7
Prepare topping by combining some granulated sugar, ground cinnamon and melted margarine in a small bowl.
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8
Spray a large loaf pan with cooking spray. If not using a large loaf pan divide batter between two regular pans.
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9
Scrape batter into prepared loaf pan.
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10
Sprinkle topping over batter.
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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.
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12
After removing loaf from oven allow to cool in pan for about 10 minutes.
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13
After 10 minutes turn out onto a cooling rack to cool completely.
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14
Once cooled slice.
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15
Serve and enjoy!
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