June 8, 2011

Chocolate Chip Rhubarb Bread

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!


  1. Yum! This looks awesome Matthew! Mind if we post it out to our fans on Facebook? Cathy at Silk

  2. Wow, the combination of rhubarb and chocolate sounds like a real winner!

  3. I just made this and followed the recipe exactly. I have an oven thermometer so my oven temp was correct. It took 1 hr and 45 minutes to cook the center and even after all that time the center was still a little gooey. The top is very dark brown due to the long bake time and I suspect after I let it cool and remove it from the bread pan the sides and bottom will be overdone as well. I'm sad this recipe didn't turn out because chocolate and rhubarb sounded like an awesome combination.

  4. Anon - I'm not sure what went wrong for you. I also have an oven thermometer and know the temperature was correct. I guess I could try it again and let you know.

  5. After letting it cool overnight the bread is edible but very gummy. Also my choc. chips fell to the bottom of the batter and mostly burned to bottom of my pan. Probably could have been prevented if I had tossed them in a little flour before adding them to the batter. People I've spoken too about this seem to think putting the batter into 2 smaller pans would have worked better than just 1 giant pan.

  6. I too am having the same issue as Anon! Followed the recipe to a T and my cake has been in for an hr and fifteen mins so far and is still gooey as well! I am sooo disappointed as I have never used rhubarb in a recipe and got some at the farmers market for this specific recipe. I used a 9x9 bread pan.... 1.5 qt is 8x8-9x9 so I dont know what you did differently! Are you sure all these measurements are correct?

    1. I'm sorry Jacquita! I think this is one of my Great Grandmother's recipes. I'll have to look through her recipes to make sure I wrote down the measurements correctly!