Rhubarb Quick Bread
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 complements 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.
- Serves: 8 persons
- 8tablespoons/113 grams unsalted butter (1 stick), melted, plus more for the pan
- 1cup/200 grams plus 2 tablespoons granulated sugar
- 1tablespoon freshly grated orange zest
- ⅓cup whole-milk yogurt
- 2large eggs
- 1 ¾cup/223 grams all-purpose flour, plus more for the pan
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 1 ¾cup/227 grams chopped rhubarb (8 ounces), cut into 1/4-inch pieces
Step 1Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
Step 2In a large bowl, whisk together the butter, 1 cup of the 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 1 1/2 cups 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 1/4 cup rhubarb and 2 tablespoons 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.
Step 3Transfer 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.