Step 1

Preheat the oven to 350°F. If you have a large Dutch oven (ensure your cake or bread pan fits into it), preheat it at the same time as the oven. Line the bottom of a cake pan (9-inch square or round) with unbleached parchment paper. If using a bread pan, line the whole pan, bottom and sides (like a sling) with unbleached parchment paper. Using a Dutch oven is optional, but the steam it creates when baking will help the eggless and gluten-free bread be lighter. If you don’t have a large Dutch oven, place your bread baking vessel into a larger deep roasting pan.

Step 2

Before mixing the cake ingredients, prepare (wash, dry, chop) the rhubarb into smaller 1/4-inch to 1/2-inch pieces. Sift and combine the sugar and ground cinnamon topping, and set aside.

Step 3

Combine and whisk the psyllium husk in a large bowl with warm water. To the same bowl, add the sugar (sift the sugar first if clumpy) and yogurt and whisk until smooth.

Step 4

Place a sifter overtop the large mixing bowl with the wet ingredients, add the dry ingredients (flour combo, starch, GF baking powder, cinnamon, sea salt), sift and mix by hand with a spoon until well incorporated. Fold in the rhubarb. Don’t over-mix.

Step 5

Transfer the bread batter to the prepared pan with a soft spatula, sprinkle sugar and cinnamon overtop. Decorate with a few extra pieces of rhubarb.

Step 6

If baking in a Dutch oven, place the bread pan (or cake pan) into the preheated Dutch oven (be very careful as it will be hot), add a few ice cubes on each side of the pan or pour a little bit of water (1/2 cup) to the bottom of the Dutch oven. Bake 45 minutes covered and 10 minutes uncovered or until the top of the loaf feels set, and the edges start to darken. If baking with a deep roasting pan, place the bread pan into the roasting pan, add a few ice cubes or water, and bake for 55 minutes uncovered. Do not open the oven during the first 45 minutes of baking time.

Step 7

Cool for 20 minutes before removing the bread from the bread pan. Peel off the parchment paper and finish cooling on a wire rack. Leaving the bread in the pan too long could make it soggy.

Step 8

For the cake pan version, run a knife along the edge after it has cooled for 20 minutes, then place a wire rack over the top to help you flip the bread upside down and then back onto a serving plate to finish cooling. You can peel off the parchment paper or leave it on before you flip the bread over.

Step 9

Enjoy fresh, and the leftovers are equally excellent! If you have homemade strawberry rhubarb jam, serve a slice with a generous spoonful—it’s SO good!