Rhubarb Bread
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- Total Time
- 1hr 30mins
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- Serves
- 8
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- Calories
- 393
Beautiful pink rhubarb at the markets signals spring's arrival. A bit sour on their own, the stalks work beautifully with sweet strawberries and blueberries, and citrus. This buttery loaf is made with a bit of orange zest, which perfectly compliments rhubarb’s pleasant tang. Dress the cooled loaf with a simple glaze of confectioners’ sugar and orange juice, if you like, or serve fat slices with vanilla ice cream. Leftovers are nice toasted in a skillet with plenty of salty butter.
Inspired by: https://cooking.nytimes.com/recipes/1019317-rhubarb-quick-breadrecipe updated 14 Oct 2020
Ingredients
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- Unsalted butter
- as needed
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- Unsalted butter
- 115 g
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- Rhubarb
- 225 g
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- Plain flour
- as needed
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- Granulated sugar
- 200 g
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- Orange zest
- 1 tablespoon
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- Plain yogurt
- 75 g
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- Egg
- 2
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- Plain flour
- 225 g
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- Baking powder
- 1 teaspoon
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- Bicarbonate of soda
- ½ teaspoon
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- Kosher salt
- ½ teaspoon
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- Granulated sugar
- 2 tablespoons
Tools
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Oven
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Loaf pan - 8.5 x 4.5 x 2.5"
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Large mixing bowl
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Medium bowl
Step preview
- Pre-heat oven - 180°C
- Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan
- In a large bowl, whisk together the butter, sugar, orange zest and yogurt until well combined
- Whisk in eggs
- In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt
- Add the flour mixture and rhubarb to butter mixture and fold until combined
- Transfer the batter to the prepared pan and smooth out the top
- Sprinkle the top with the remaining rhubarb and sugar
- Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes
- Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan
- Turn it right side up and let it cool completely before slicing