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    Home > Vegan Dessert Recipes

    Vegan Rhubarb Bread

    Posted: May 22, 2018 ยท Updated: Aug 12, 2021

    Jump to Recipe Pin Recipe

    This Vegan Rhubarb Bread has the delicate flavor of rhubarb, of course, and it's tender and moist and absolutely delicious. You can also bake this recipe into rhubarb muffins. A vegan, soy-free recipe, can be nut-free and wholegrain.

    Photo of a vegan rhubarb bread baked in a loaf pan with two slices in a black plate.

    I never let Spring go by without grabbing up some delicious, ruby-red stalks of rhubarb. There are so many possibilities for what you can do with this veggie, from savory to sweet, but without a doubt rhubarb's popularity and firm standing as one of America's favorite Spring ingredients has been forged by the unique flavor it adds to desserts.

    Overhead photo of vegan rhubarb bread in a loaf pan.

    I've baked up many rhubarb recipes for you over the years, from a Rhubarb Pie to a Rhubarb Mousse and a Rhubarb Upside-Down Cake. They're all wonderful, but this vegan Rhubarb Bread is to die for.

    The recipe itself is easy and quick and you can put it all together in 15 minutes. You need a few minutes to cook the rhubarb before it goes into the batter.

    Overhead photo of a vegan rhubarb bread with walnuts in a nonstick loaf pan.

    I adapted this recipe from one at the King Arthur site, and my vegan substitutions worked beautifully. The bread was moist and tender, with rhubarb flavor infused throughout and pockets of crunchy walnuts.

    I used unbleached all purpose flour but you can use whole wheat pastry flour without any loss of flavor or deliciousness. Just substitute an equal quantity as the all purpose flour, or use half and half.

    I had about five stalks of rhubarb, which was perfect for this recipe: it gave me the 2 ยฝ cups of chopped rhubarb I needed to add to the batter, and I had half a stalk left over to decorate the top of the bread and add a pretty look. You can completely skip the decorative bit, but why would you when it looks so good?

    Photo of a vegan rhubarb bread baked in a loaf pan with two slices in a black plate.

    More rhubarb recipes to try:

    • Homemade Vegan Rhubarb Jam
    • Rhubarb Mousse
    • Vegan Rhubarb Ginger Upside Down Cake
    • Rhubarb Pie

    More coffee bread recipes to try:

    • Vegan Zucchini Bread
    • Vegan Cranberry Breakfast Bread
    • Vegan Strawberry Bread
    • Vegan Chocolate Bread
    • Vegan Mango Bread
    Vegan Rhubarb Bread with Walnuts, soy-free can be nut-free and wholegrain #vegan #cake #bread #rhubarb HolyCowVegan.net

    Vegan Rhubarb Bread

    A beautiful, delicately flavored Vegan Rhubarb Bread is an easy but lovely way to enjoy these tart stalks. The bread is tender and moist and you can even make it wholegrain, or bake it up into rhubarb muffins.
    5 from 6 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Bread/Dessert
    Cuisine: American, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Vegan Rhubarb Bread
    Prep Time: 15 mins
    Cook Time: 1 hr 5 mins
    Total Time: 1 hr 20 mins
    Servings: 12 slices
    Calories: 175kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 ยฝ cups unbleached all purpose flour or use whole wheat pastry flour, or a combination
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon baking powder
    • ยผ teaspoon salt
    • 1 cup sugar
    • ยฝ cup walnuts (finely chopped). Leave out if you want to make this nut-free.
    • 2 ยฝ cups rhubarb, finely chopped (reserve about ยฝ a stalk for the top)
    • ยฝ cup vegetable oil
    • 2 flax eggs (2 tablespoon flaxmeal + 6 tablespoon water, whisked together)
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    Instructions

    • Preheat the oven to 350 degrees F.
    • Place the 2 ยฝ cups of chopped rhubarb in a small saucepan and cook, stirring occasionally, for about 15 minutes or until most of the water (but not all) has evaporated and the rhubarb is really soft. Set aside.
    • Prepare a standard loaf pan (8 ยฝ inches by 4 ยฝ inches) by spraying with cooking spray and coating with flour.
    • In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the walnuts, stir in and set aside.
    • In a smaller bowl, mix together the oil, cooked rhubarb and flax eggs.
    • Add the rhubarb-oil mixture to the dry ingredients and mix until combined.
    • Pour the batter into the prepared loaf pan. Cut the reserved stalk of rhubarb into slivers long enough to lay horizontally or vertically in the pan. Arrange them on top of the batter. Sprinkle on some sugar on the top.
    • Bake the bread in the preheated oven for 50-60 minutes with a toothpick. If the toothpick comes out clean when inserted into the center, your bread is ready.
    • Cool on a rack for 30 minutes, unmold from the pan and continue to cool.

    Nutrition

    Serving: 1slice | Calories: 175kcal | Carbohydrates: 31.3g | Protein: 2g | Fat: 4.9g | Sodium: 105mg | Potassium: 168mg | Fiber: 3.5g | Calcium: 30mg | Iron: 1.1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. lucy

      May 13, 2021 at 8:59 pm

      5 stars
      Hello Vaishali. I tried the muffins and they were delicious; I added blueberries with the rhubarb and used wheat pastry flour and I used 1/2 cup of maple syrup instead of sugar. the texture was different but good, not at all what I was expecting. will make them again, hopefully I can find more rhubarb.

      Reply
    2. Susanne

      May 19, 2019 at 4:50 pm

      Sounds really good - so I'm going to try it out ๐Ÿ™‚

      I just have a couple of questions:

      Can I bake it the day before, it is eaten or is it best eaten the same day?

      Can I use something else than flaxmeal?

      Reply
      • Vaishali

        May 19, 2019 at 8:52 pm

        It would be great the next day. And you can try substituting 2 tsp of cornstarch and 6 tbsp of water for the flax eggs. Whisk the two together, then add.

        Reply
    3. Ro

      July 08, 2018 at 6:54 pm

      Just wondering if I need to add water to the pot when cooking the rhubarb. I have all the ingredients ready to go but was unsure of this so thought I would double-check with you first....can't wait to make it!!! ๐Ÿ™‚

      Reply
      • Vaishali

        July 08, 2018 at 8:40 pm

        No water! The rhubarb will express its juices.

        Reply
    4. Ro Owen

      July 08, 2018 at 7:52 am

      Hi Vaishali, this looks so delish...I am going to make it asap and have the rhubarb already but am just wondering about 1 step in the recipe. When you say put the rhubarb in the saucepan and cook until water is almost evaporated, do I need to put water in with it? or does it make it's own juice while cooking. If I do need to put water in just wondering how much? Can't wait to make this as I adore rhubarb and it looks so yum! Ta heaps ๐Ÿ™‚

      Reply
      • Vaishali

        July 08, 2018 at 8:41 pm

        Sorry I didn't see this earlier in the day and it's prob too late for you -- it's been a busy day. You don't need any water, just let the rhubarb express its juices.

        Reply
    5. Antara Roy

      June 18, 2018 at 12:24 pm

      5 stars
      I want to make this but can't find some ingredients in my town. Thinking to order online. I just loved the color mam. BTW I love this bread a big thumb up giving the 5-star rating.

      Reply
    6. Renee

      May 29, 2018 at 1:48 pm

      5 stars
      This was the best rhubarb recipe I've made in a long time. It was gone in minutes! I made it with whole wheat pastry flour, so even healthier. Thank you so much!!

      Reply
    7. Alle

      May 25, 2018 at 5:30 pm

      Any ideas about how to make this gluten free?

      Reply
    8. Ambica

      May 22, 2018 at 6:47 pm

      I am going to make this. I just bottled up some rhubarb marmalade. Do you think I could use a 1/2 c of that in lieu of the cooked rhubarb and reduce the sugar a little? Thanks

      Reply
      • Vaishali

        May 22, 2018 at 10:05 pm

        Yes! I think that would work.

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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