Cinnamon Rhubarb Bread

This super-moist quick bread balances the tartness of rhubarb with the sweetness of brown sugar and is studded with pecans for a nice little crunch. Enjoy a slice for breakfast or as an afternoon snack. It makes a great gift, too!

Cinnamon Rhubarb Bread
Yield: 1 loaf

Ingredients

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 cup brown sugar
• 1/4 cup coconut oil
• 1/4 cup applesauce (or 2 oz tub of Gerber 1st Foods Prunes)
• 1/2 Tbsp lemon juice plus enough almond milk to measure 1/2 cup, stir & let stand 5 minutes
• 1 tsp vanilla
• 1 egg, room temperature
• 2 cups diced rhubarb
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350°F. Grease 8x4-inch loaf pan; set aside.
2. In large bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
3. In stand mixer fitted with paddle attachment, cream brown sugar, coconut oil, and applesauce (or prunes). Stir in milk mixture, vanilla, and egg. Add dry ingredients and combine thoroughly.
4. Fold in rhubarb and pecans.
5. Pour batter into prepared loaf pan. Bake 50-55 minutes, or until toothpick inserted into center comes out dry.
6. Cool for 10 minutes and then remove bread from pan to wire rack to cool completely before slicing.

Recipe adapted from Today.

Rhubarb Upside-Down Cake

I first made this recipe when my husband and I were in the early dating phase of our relationship. In just a few weeks, we will be celebrating our 10 year wedding anniversary, so this recipe has been with us as a couple for a long time! It's the perfect way to use up the bountiful rhubarb crop from your home-grown garden.

Straight out of the oven:

Inverted onto serving dish:

Rhubarb Upside-Down Cake
Yield: 8x8 pan

Ingredients
2/3 cup boiling water
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats

2 Tbsp butter, melted
1/3 cup granulated sugar
2 cups diced rhubarb

1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup vegetable oil (I substitute one 2.5 oz tub of baby prunes)
1 egg, room temperature

Directions
1. In medium bowl, pour boiling water over oats; cover and let stand about 20 minutes.
2. Meanwhile, preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray. Combine melted butter and sugar; spread in bottom of greased pan. Sprinkle diced rhubarb over sugar; set aside.
3. In medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt; set aside.
4. In large mixing bowl, combine 2/3 cup granulated sugar, brown sugar, oil (or prunes), and egg; beat until combined. Add oat mixture and beat well. Add flour mixture to oat mixture, stirring just until combined.
5. Carefully pour cake batter on top of rhubarb in pan, spreading evenly to edges. Bake 45-50 minutes, or until toothpick inserted near center comes out clean.
6. Cool on wire rack for 5 minutes. Run knife along sides of pan to loosen cake; invert onto platter. Serve warm.