Another chapter in my ongoing love story with rhubarb!
Every spring, as faithful as Old Faithful, rhubarb arises from its slumber and starts pushing up stalks topped with elephant ear size leaves. Please don’t eat the leaves, though! Only the stalks are edible!
Rhubarb has been used for centuries as a sort of health tonic. The benefits touted include everything from aiding digestion to preventing Altzheimers! (I’ll take two please!)
We have two venerable old plants. One is from stock that’s over 100 years old and both are producing heavily. Mine is more green, less red but every bit as tasty so I’ll be making jam, pies, crisps and cobblers! I’ll freeze some for this winter and you can be sure I’ll be giving a bunch away!
One more reason to love rhubarb! I found this recipe last fall and it’s become one of my favorites.
It is so simple to make and only uses one bowl and NO mixer! How is that for awesome! Here’s how you do it.
Slice up some rhubarb like in the picture above.
I’d slice it even a little thinner than this picture shows or split the stalks and make it more like diced.
Combine rhubarb with the dry ingredients.
Add an egg, oil, and vanilla.
Stir in the yogurt.
The batter will be stiff! Don’t be alarmed. When the yogurt meets the soda and the acid in the rhubarb, it all starts to get excited and rises! The rhubarb releases its moisture as the bread bakes and the delicious result will amaze you!
Spoon the batter into well greased or sprayed loaf pans and bake!
Slice up that lovely loaf.
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. Fill the loaf pan about half full and choose the size that suits you best!!
Slather on the butter and enjoy!!
One Bowl Rustic Rhubarb Bread
Not too sweet, slightly tangy. No mixer, one bowl. Tender and moist, lovely crumb.
- 1 1/2 cups rhubarb, sliced thin
- 2 3/4 cup flour, unbleached is best
- 1 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup full fat plain yogurt or Greek yogurt
- 2/3 cup vegetable oil, Canola oil preferred
- 1 tsp vanilla
- 1 egg
Mix rhubarb, brown sugar, flour, salt and baking soda in bowl until rhubarb is well coated.
Add egg, oil and vanilla. Stir well until blended.
Add yogurt to batter, stir well. Batter will be thick!
Spray or grease pans liberally.
Spoon into 2 loaf pans or three medium (approximately 3 1/2" x 7 1/2") pans.
Bake at 350 degrees about 45-60 minutes or until toothpick or skewer comes out clean. Smaller pans will take less time to bake.
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!