📖 Instructions

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal. This is really important; trust me, cleaning sticky bread out of a pan is *not* fun.
2. Whisk dry ingredients: In a large mixing bowl, whisk together the white rice flour, sugar, baking powder, baking soda, salt, and xanthan gum (if using). Make sure everything is evenly distributed to avoid clumps.
3. Combine wet ingredients: In a separate bowl, whisk together the eggs, melted butter, milk, vanilla extract, and apple cider vinegar. The vinegar might seem strange, but it adds a subtle tang that really enhances the flavor.
4. Mix wet and dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
5. Fold in rhubarb: Gently fold in the chopped rhubarb until evenly distributed throughout the batter. The batter will be thick-ish, but that's normal.
6. Pour into pan: Pour the batter into the prepared loaf pan and spread evenly. If you're feeling fancy, sprinkle a little extra sugar on top.
7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Start checking around 50 minutes to prevent overbaking.
8. Cool: Let the bread cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer it to a wire rack to cool completely before slicing and serving. I know it's tempting, but letting it cool completely prevents a gummy texture!