This vegan rhubarb bread is the perfect Springbreak baked good. With the delicious tanginess of rhubarb, baked into a sweet loaf with rose water and ginger. Enjoy this for snacks, brunch, coffee time or a picnic. This is a classic rhubarb recipe turned vegan.
Rhubarb is one of those foods that reminds me of my childhood. It is a hardy plant that is easy to grow, with distinctive vibrant pink colours and tangy taste. My Dad is obsessed with rhubarb or “roo-bob” as he calls it. He would literally just stew it up and eat it out of a bowl.
My now husband when he first came to visit my parents place in Dublin was given a bowl of my Dad’s straight up stewed rhubarb and didn’t know what to make of it!
Thankfully this vegan rhubarb bread is a step up from rhubarb soup. I absolutely love baking with rhubarb as there are not many vegetables I bake with, not with these gorgeous flavours and colours. I usually make a delicious vegan rhubarb crumble or vegan rhubarb cobbler for easter – it is a classic springtime dish, however I fancied something less dessert like and more suitable for brunch.
This vegan rhubarb bread is just like banana bread – but with a lovely tangy twist! Lightly spiced with ginger, with notes of rosewater – this is a recipe to bookmark for sure!
Is Rhubarb and Fruit or Vegetable?
I had to look this one up! Technically its not a fruit because it doesn’t have seeds in it. Rhubarb is a perennial plant with stalks very similar to celery. Rhubarb is a vegetable but we prepare it like fruit through sweetening it and using it mostly in baked goods!
This vegan rhubarb loaf turned out so delicious. My little boy kept asking for more “robot cake”. We enjoyed with some of our homemade hot vegan custard.
This vegan rhubarb loaf recipe uses simple ingredients you may already have at home. It uses standard plain flour, however you could use whole wheat flour or make it a gluten free rhubarb loaf.
The rose water is such a beautiful addition but you can use vanilla essence if you prefer.
It is also gently spiced with fresh ginger, however you can use cinnamon or ground ginger if you prefer.
- Baking powder
- Bicarbonate Soda
- Brown sugar
- Vegan Butter
- Chia seeds
- Plant Milk
Although it is quick to make, baking time is a little longer as it is a loaf.
You may also enjoy
- 1 cup chopped rhubarb (+ 1 stalk for topping)
- 1 cup vegan butter
- 1 cup sugar
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 bicarbonate soda
- 1/2 tsp salt
- 1 tsp rose water
- 1 thumb grated ginger
- 1/4 cup plant milk
- 2 chia eggs (2 tbsp chia seeds mixed with an extra 6 tbsp plant milk)
- Preheat oven to 190c/375f and line a loaf tin
- Whisk the vegan butter and sugar together until creamy, whisk in the chia egg and plant milk
- Whisk in remaining ingredients except the rhubarb
- Once whisked through and looking creamy - fold in the chopped rhubarb with a wooden spoon or spatula
- Add the mixture to the loaf tin
- Slice the remaining rhubarb stalk thinly and length ways and place on top of bread to make a pattern
- Bake in the oven for approximately 1 hour and 15 or until a skewer comes out clean
1) Baking time may take more or less depending on the type of oven you have,
2) This vegan rhubarb bread is best eaten on the day it is made but will stay fresh for up to 2 days in a sealed airtight container
3) Enjoy with a hot cup of tea!
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Amount Per Serving: Calories: 366Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 68mgSodium: 325mgCarbohydrates: 44gFiber: 2gSugar: 22gProtein: 4g
this is an estimate