Rhubarb Quick Bread
Dear Friends,
I am always on the lookout for rhubarb recipes, as you probably know by now. This one from The New York Times is simple to make and absolutely delicious. Be well,
Susie
INGREDIENTS
- 8 tablespoons/113 grams unsalted butter (Kerry Butter or some other grass-fed variety), melted, plus more for the pan
- 1 cup/200 grams plus 2 tablespoons granulated sugar
- 1 tablespoon freshly grated orange zest
- ⅓ cup whole-milk yogurt
- 2 large eggs (Omega-3 or free-range, of course)
- 1 1/2 cup/223 grams all-purpose flour, plus more for the pan
- 1/4 cup ground flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cup/227 grams chopped rhubarb (8 ounces), cut into 1/4-inch pieces
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PREPARATION
- Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or Bundt pan.
- In 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.
- 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.
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