This lumpy, rustic rhubarb bread is one of the tastiest things you can make with rhubarb. It is so yummy and so easy! You can mix it all up in one bowl using just a spoon! This recipe is a keeper!
Every spring, as faithful as Old Faithful, rhubarb arises from its slumber and starts pushing up stalks topped with leaves the size of an elephant's ears. Please don't eat those leaves, though, they're poisonous! Only the stalks are edible!
I pulled rhubarb until the first frost, and just yesterday, I cleared off the bed for winter and mulched it to protect the plants. I froze the last picking of rhubarb and'll use it to make bread and a batch of jam.
We have two venerable old rhubarb plants. One is from stock that's over 100 years old. Both produce heavily. Our rhubarb is a green stem variety; the stalks only have a little red, as shown in the picture. It's every bit as tasty, though! Unlike tomatoes, red is not an indicator of ripeness or flavor!
I recently learned that rhubarb doesn't grow in warm climates, so not everyone is lucky enough to enjoy it! Rhubarb needs cold winters to thrive, but it is available more often in grocery stores than it used to be. So don't despair! You can make this lovely bread no matter where you live!
Rhubarb has been used for centuries as a sort of health tonic. The benefits touted include everything from aiding digestion to preventing Alzheimer's! (I’ll take two, please!)
*You can substitute plain yogurt for Greek yogurt, or you can replace it with sour cream.
The flavor and texture of this rhubarb bread is amazing! But the best part is it's incredibly simple to make! First, you chop up some rhubarb. If you are using frozen rhubarb, don't defrost it.
Then, all you need to make the bread is a bowl and a spoon. You don't even need to get out the mixer! Isn't that awesome? Here's how you do it.
Mix the dry ingredients thoroughly before you toss them with the rhubarb. When you mix the rhubarb with the dry ingredients, it assures the diced rhubarb will stay suspended in the batter, evenly distributed throughout the loaf as it bakes.
Next, add one egg, some cooking oil, and a heaping teaspoon of fragrant vanilla. But the next step is when the magic happens! The magic happens when you stir in some full-fat plain Greek yogurt.
Greek yogurt is thick and tangy. You may need to look harder to find it in the dairy case. Honestly, it delivers the best results. Julia Child wisely taught that fat is what gives a thing flavor.
The batter will be really stiff, don't be alarmed! Then, the rhubarb releases moisture as the bread bakes, and the delicious result will blow your mind!
What seems impossible happens in the magic of the oven when you spoon the lumpy, bumpy batter into well-greased loaf pans! The rhubarb releases moisture into the batter and gets all sweet and tender.
The baking soda used in this recipe is an alkaline compound. When it meets the acid in the rhubarb and yogurt, tiny carbon dioxide bubbles are formed. Those little bubbles get trapped in the batter, and that's what makes it rise. Here is your chemistry lesson for today! You're welcome!
Now you know just how magical this bread really is! But you won't be thinking about chemistry when you smear butter on this rhubarb bread and pop it in your mouth. All you will be thinking about is a second slice.
I'm a BIG fan of the smaller loaves. Even mini loaves. Why? Because I can indulge without splurging on a whole big slice. But hey, if you want to go big, go for it! That's the fun thing.
Most bread recipes are for standard 9-by-5-inch or eight and-one-half-by- 4 and one-half-inch loaf pans, but guess what? The batter you make for a regular loaf pan can fill three five-and-one-half-inch by three-inch mini loaf pans or two of my medium-small bread pans about four-by-seven and one-half inches!
Fill the loaf pan about half full and choose the size that suits you best!!
You must reduce the baking time on smaller loaves and muffins by about 25%. The oven temperature stays the same.
You may want to experiment with the perfect bake times because every oven is different. The loaves are done when a toothpick, skewer, or cake tester comes out clean when inserted in the tallest part of the bread.
P.S. If you don’t have mini loaf pans, you can buy cute disposable loaf pans or make this recipe into muffins instead!
Do you have a favorite quick bread recipe? You might like my cranberry orange loaf loaded with plump cranberries and orange zest!! If you've got a favorite one, I'd be thrilled if you'd share it with me!
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