Ingredients
Main Ingredients
- 1 ½ cups fresh rhubarb, chopped about 225 grams or 8 ounces
- ½ cup unsweetened applesauce 120 ml or 4 fl oz
- ¼ cup vegetable oil neutral oil like canola or sunflower, 60 ml or 2 fl oz
- ¾ cup granulated sugar 150 grams
- 2 large eggs at room temperature
- 1 ¾ cups all-purpose flour 220 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Chop about 1 ½ cups (225 g) of fresh rhubarb into roughly ½-inch chunks.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Mixing
- In a large bowl, beat the eggs lightly with the sugar until combined but not fluffy.
- Stir in the applesauce, vegetable oil, and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until no flour streaks remain. Do not overmix.
- Fold in the chopped rhubarb carefully to distribute it evenly.
Baking
- Pour the batter into the prepared loaf pan and smooth the top gently.
- Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It is done when the toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
Notes
Enjoy warm or at room temperature. Spread with butter or cream cheese for added richness. Store wrapped in plastic at room temperature for 2-3 days, or freeze for up to 3 months.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!