Rhubarb Bread & Muffins

It is the season for Rhubarb! The last time that I made Rhubarb bread I provided a link to where I found this recipe. But as I went to go make it this time I decided that I would like to have it in my own recipes for easy access, plus I am adding a little bit of info of my own this time.

Rhubarb Bread

 1 cup almond milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown Sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chopped rhubarb

Topping

1/4 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon butter, melted

Directions:

1. Preheat the oven to 350°F. Lightly grease two loaf pans (I did one large muffin tin and one loaf pan), set these aside.
2. In a small bowl stir together almond milk, lemon juice, and vanilla. Let stand for 10 minutes.
3. In a large bowl mix together 1 1/2 cups brown sugar, oil, and egg. 
4. In another bowl combine flour, salt, and baking soda. 
5. Alternate stirring the flour mixture and the almond milk mixture into the brown sugar mixture. Once this is done you will fold your chopped rhubarb into the batter and then pour it into your prepared pans. 
6. In a small bowl combine the mixture toppings. Sprinkle this mixture over the unbaked loaves and/or muffins. 
7. Now it is time to bake! The loaves will need to bake for 40 to 45 minutes or until a toothpick inserted into the middle comes out clean. Muffins will need to bake for 25 to 30 minutes or until the toothpick comes out clean.

I am someone who likes to keep an eye on things when I am baking rather than relying solely on a timer because times may vary from oven to oven. So I would start checking your muffins at about 20 minutes. 

When I made the Rhubarb bread last time both loaves were gone within a couple of days. Now it has been 24 hours since I made these and we are down to the loaf and 1 muffin. They are just THAT GOOD!