Rhubarb Bread

By Greywolf

Ingredients

• 1 1/2 cups firmly packed light brown sugar
• 2/3 cup vegetable oil
• 1/4 cup silken tofu
• 1 cup soy milk mixed with 1 Tbsp lemon juice (let stand 10 minutes)
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 1/2 cups diced raw rhubarb
• 1/2 cup chopped pecans (optional)
• 1/3 cup granulated sugar
• 1 Tbsp margarine, melted

Details

Servings 1
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350 F.

In a large bowl, combine the brown sugar, vegetable oil and tofu and mix with an electric mixed until smooth.

In another bowl, combine the soy milk, baking soda, salt and vanilla.

Alternate adding the soy milk mixture and the flour to the sugar mixture, beating well after each addition. Fold in the rhubarb and pecans.

Turn the batter into a lightly greased and floured 8x4x3 inch loaf pan.

Stir together the granulated sugar and melted margarine, then sprinkle over the top of the loaf.

Bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool before removing from the pan.