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Almond Rhubarb Bread

What you need: 

1 1/2 cups brown sugar
2/3 cup oil
1/4 cup applesauce
1 cup coconut milk (not light)
2 tablespoons white vinegar
2 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
2 cups rhubarb, diced
1/2 cup almonds, chopped

What you do: 

1. Preheat oven to 350 degrees Fahrenheit and grease a 4x8" loaf pan. In a large mixing bowl, combine the brown sugar, oil, applesauce, coconut milk, and vinegar. Mix well.
2. When mixed, add the flour, salt, baking soda, baking powder, and cinnamon. Batters consistency should look similar to pancake mix. After everything is evenly mixed, fold in the rhubarb and almonds.
3. Spoon batter into prepared pan. Bake for 60 minutes or until a toothpick piercing the center comes out clean. Cool before serving to avoid crumbling.
Source of recipe: This recipe is a vegan version I created from a family rhubarb bread recipe.

Preparation Time: 
10 minutes, Cooking time: 60 to 75 minutes
Cooking Time: 
60 to 75 minutes
Recipe Category: 


Just baked it!  So impressive and tasty!  I will make this a lot - thanks! 


I have had a recipe for Rhubarb Bread in my recipe binder waiting to be made for years, which came from my sister-in-law, and was probably very similar to your old family recipe. 

I am going to make yours instead as I am vegan (makes sense) today!  Can't wait!



-used about half/half whole wheat/AP flour
-1/2 cup each applesauce and oil
-soy milk instead of coconut
-apple cider vinegar instead of white vinegar
-added a tablespoon or so of fresh grated ginger

Also made a crumb topping with some flour, finely ground steel cut oats, chopped almonds, and a bit of oil and agave. It made the perfect amount for my 5x9 glass dish, but that was after I pulled out enough batter for 5 muffins because I wasn't sure how much it was going to rise. I still can't tell if it would have been ok with all the batter.
I didn't really mind all the fat/sugar since I was making it for a potluck, but I would definitely love to see if anyone has acceptable results from cutting way back on the sugar in particular (since applesauce for the oil has already turned out positively), as I could have EASILY eaten the whole loaf in a single sitting!

Thanks for the recipe! Almond + rhubarb seems like an obvious pairing now, but I certainly hadn't thought of it!


Mmmmmmmmmmmm!!!!!! I've only had a piece of it so far but it is SO good! My store didn't have rhubarb so I used perssimons instead and already had walnuts at home so I used those instead of almonds.  :)>>>

For me, this batter made WAY too much though! I think I'll cut down on it next time.


Good recipe!  I used walnuts instead of almonds. 


Don't be sorry. I mutilate most recipes when I make stuff. Everything is good in a variety of ways depending on individual taste. Actually, I just used the coconut milk because I don't like the additives in most soymilks (i.e., soy protein). But since then, I found a natural soymilk I typically use for baking. If I were to make this again, I would probably do it the same way you did for less fat... maybe even with raisins. 


This was AMAZING, although I made a lot of changes.  It was very moist + dense, just the way I like it (this may have been because of the changes though.  What I changed:
~Used 1 cup of applesauce and left out the oil
~Used all white whole wheat flour
~Used apple cider vinegar
~1 cup soymilk instead of the coconut milk (I couldn't find any at the last minute)
~raisins instead of almonds
I cooked this for exactly 60 minutes + it was great.  It made 2 loaves for me.  Thanks so much for sharing, I really recommend this the rhubarb gives it such a nice flavor and I never would have thought of that on my own!  (and sorry for changing it so much)

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