Let's be honest here. This is cake masquerading as bread. What self respecting loaf of bread has this much sugar in it? In the spirit of tradition I will call this recipe "bread" instead of Chocolate Chip Rhubarb "cake".
Anyway, I got some really great rhubarb at the Farmer's Market this past weekend (along with some great garlic chives I'm planning on using in a yummy recipe!). I've actually never had rhubarb before. Technically it's a vegetable and when I was younger I stayed away from all things green (unless it was a green grape...or canned peas).
Being the adventurous Vegan that I am, I knew I had to try rhubarb once it was in season here in Minnesota. It was seriously not what I was expecting. I'm not exactly sure what I was expecting. Maybe I was expecting it to be more "swiss chard-y" tasting, but that's definitely not what I got! It was sweet and sour at the same time, and a perfect pair to the chocolate! You guys definitely need to try this!
- 1 cup non-dairy milk + 1 tbsp lemon juice
- 1 1/2 cups brown sugar - packed
- 2/3 cup applesauce
- 2 tsp apple cider vinegar
- 2 tsp baking powder
- 1 tsp vanilla
- 2 1/2 cups sifted all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1 1/2 cups finely chopped rhubarb
- 1/2 cup sugar
- 1 tbsp margarine or coconut oil
Preheat the oven to 325 degrees F.
Mix together 1 cup of non dairy milk with 1 tablespoon of lemon juice. Set aside.
Mix together the brown sugar, applesauce, vinegar, vanilla and baking powder. Then add the milk/lemon juice mixture and mix thoroughly. Sift in the flour, salt, and baking soda. Mix well, then add the chocolate chips (or nuts) and the rhubarb.
Grease a 1.5 qt loaf pan and pour in your batter. Mix together 1/2 cup sugar with 1 tablespoon of margarine and sprinkle on top of the batter. Bake in a 325F oven for 1 hour or until baked through.
Enjoy and Happy Eating!