Portions: 12 (1 Loaf)

Ingredients

• ¾ cup non-hydrogenated margarine (plus enough to grease loaf pan)
• ¾ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups frozen rhubarb, sliced, drained and squeezed (or 2 cups fresh rhubarb)
• 1/3 cup lemon juice
• 1/3 cup whole milk (or non-dairy milk alternative, such as soy milk or almond milk)
• 2 cups all-purpose flour
• 2 teaspoons baking powder

Directions

1. Pre-heat oven to 350 degrees.
2. Combine margarine, sugar, eggs and vanilla in a mixing bowl and beat well with mixer or by hand.
3. Squeeze liquid from frozen/thawed rhubarb. (Omit this step if using fresh rhubarb.) Add to mixing bowl.
4. In a separate cup or bowl, add lemon juice to milk or non-dairy milk and let sit for 5 minutes. (This mixture will appear curdled.)
5. Add lemon juice/milk mixture to mixing bowl and stir to combine.
6. Add flour and baking powder to mixing bowl and stir gently to combine.
7. Grease a loaf pan.
8. Add batter to the loaf pan.
9. Bake for 45 minutes and remove from oven to cool.

Nutrition Facts (Per 1 Serving)