I substituted soy milk and margarine for the dairy products listed here, and egg substitute for the egg. I've done the same in other recipes with no problem, so I imagine the issues with this were a result of the juiciness of the rhubarb or the increased topping. I increased the rhubarb to about 2.5 cups, and the nuts to about 1 cup. I also made about 4 times the topping called for in the recipe. I sprinkled one loaf with about 1/2c nuts after pouring into loaf pan, and then evenly divided the topping between the two loaves. The loaf with no nuts on top came out very weird-looking, but tastes pretty good (all for me!), and the one with nuts and topping looks quite good, but certain bits of the topping taste slightly burned. Some of the rhubarb bits lost their color in the oven, and most became very mushy--still tasty though. If you make the recipe the way it's called for (and have a decent oven, unlike me), you should turn out some excellent bread, although you may wish to use Leslie Sullivan's hint about how to prep the rhubarb. BTW, the cooking time, esp. for the loaf with additional nuts, was much longer--over an hour, I'd say. Also, this bread improved greatly in taste and texture when kept overnight.
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I substituted soy milk and margarine for the dairy products listed here, and egg substitute...