This rhubarb quick bread is made with hearty oat flour and features crunchy walnuts throughout. The tender, moist crumb with pockets of tart fruit is a delicious way to enjoy spring produce.
Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside.
Whisk together the egg, vanilla, coconut oil, honey and almond milk in a small bowl.
Add the oat flour, rice flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl. Whisk until combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix lightly until combined.
Fold in the rhubarb, walnuts and chia seeds until just combined. Do not over mix the batter as it will become gummy in texture.
Pour the batter into the prepared loaf pan. Garnish with rhubarb slices on top if desired and bake at 350°F for 45-50 minutes until a toothpick inserted into the center of the bread comes out clean. The top of the bread should look lightly browned.
Remove from the oven and let cool in the pan for 10 minutes. Use the sides of the parchment paper to lift the bread out of the pan and transfer to a cooling rack to cool completely before slicing.
Notes
*Oat flour is a 1:1 substitution for all-purpose flour and can be made by blending/processing oats until a flour-like consistency results. There's no need to buy pre-made oat flour. The sweet rice flour in this recipe helps lessen the gummy texture that can sometimes result from using oat flour.