Our Rhubarb Oat Bread is moist, full of flavor, and super delicious (my grandkids love it)! My grandson said “It’s the best rhubarb bread I have ever tasted.” This grandma couldn’t help but to smile and wonder how many different rhubarb bread recipes this 10 year old has already tasted in his lifetime. He was insistent that his mom get this recipe.
Nutrients abound in this rhubarb oat bread. From the rhubarb, to the coconut.
And, after making the rhubarb sauce for this recipe, you will have 2 cups of sauce leftover to top off your morning oatmeal pancakes (page 209 of Eating Pure in a Processed Foods World®).
3 eggs
1 cup rhubarb sauce (page 209 of Eating Pure in a Processed Foods World®), cooled
3/4 cup coconut sugar
1/4 cup butter or coconut oil
2 teaspoons vanilla
1 1/2 cups rolled oats, ground
1/3 cup coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 cup chopped rhubarb
TOPPING
1/4 cup butter or coconut oil
1 cup chopped pecans
1/4 cup coconut sugar
1 teaspoon cinnamon
Preheat oven to 350o F. In a large bowl, beat eggs with a mixer until frothy. Mix in rhubarb sauce, coconut sugar, butter and vanilla. Grind oats in a blender, bullet or coffee grinder. Add oats and remaining dry ingredients. Stir in chopped rhubarb. Pour batter into a buttered 9” loaf pan. For topping; melt butter in a small saucepan and stir in nuts, sugar and cinnamon. Remove from heat and spread topping on batter. Bake 45 to 50 minutes. Remove bread from pan and place on cooling rack.
This recipe can also be divided into 3 small loaf pans. Bake 25 minutes or until toothpick inserted into center comes out clean.
Makes 1 large loaf or 3 small loaves
VARIATION:
To turn this into a kid-friendly treat, place liners in a muffin pan and pour batter into each liner. Add topping. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove muffins from pan and place on cooling rack.
