Chocolate Rhubarb Bread

by Linda Stephenson, The Rhubarb Lady
4243 NW Gerke Rd., Prineville • 541-408-2295

1 cup all-purpose flour
½ cup Hershey’s chocolate
1 teaspoon baking soda
½ teaspoon sea salt
1½ cups rhubarb, finely chopped
¼ cup unsalted butter (slightly melted and cooled)
¼ cup canola or coconut oil
¾ cup light brown sugar
1 large egg (room temperature)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

Mix dry ingredients together, add wet ingredients, mix well.
Fold in chocolate chips.
Pour into a greased loaf pan.
Bake at 350° for 55 to 60 minutes.

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