📖 Instructions

1. Preheat your oven to 350°F (175°C). Grab your trusty oven and let it heat up. Make sure to check that the racks in the center position.
2. Grease and flour a 9x5 inch loaf pan. Seriously, don't skip this step unless you want a sticky situation. I use butter, but cooking spray works too. If you are using butter, then flour it.
3. In a medium bowl, whisk together the rice flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Make sure there are no lumps!
4. In a separate large bowl, beat together the eggs, sugar, oil, and vanilla extract. Use an electric mixer for this bit until it all is light and fluffy.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – that's the enemy of tender bread!
6. Gently fold in the diced rhubarb. Distribute it evenly throughout the batter, like you're tucking it in for a good night's sleep.
7. Pour the batter into the prepared loaf pan. Spread it evenly and smooth the top, so you are getting an even bake.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; ovens vary. I usally check mine at 45 minutes.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience is a virtue, especially when it comes to warm bread!
10. Slice and serve. Enjoy the delightful combination of sweet and tangy flavors! Perfect with a cup of coffee or tea. If you are feeling it, add butter.