Rhubarb bread is one of the tastiest things you can make with rhubarb. This recipe is one of the newer ones in my collection, but it’s 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! Only the stalks are edible!
I saw the first red bumps breaking their way up through the soil when I peered longingly at the rhubarb bed this morning. The rain will help it along, and I want it to hurry!
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!)
One More For The Ongoing Love Affair With Rhubarb
We have two venerable old plants. One is from stock that’s over 100 years old. Both produce heavily. Our rhubarb is a green stem variety, not as red as the stalks in the picture. It’s every bit as tasty, though!
Soon, I’ll be making jam, pies, crisps, and cobblers! I’ll freeze some for next winter, and you can be sure I’ll be giving a bunch away!
This Recipe Already Shot To The Top Of Our Favorites
The flavor and texture of this bread is amazing! But the best part is it’s insanely simple to make! First, you just chop up some rhubarb. Then, all you need to make the bread is a bowl and a spoon. You don’t even need to get out the mixer! How is that for awesome? Here’s how you do it.
First Grab A Knife And Get Busy Chopping Up Some Fresh Rhubarb
I love my old piggy cutting board. He’s been a friend for over 25 years. Isn’t he cute? I have silicone ones that are dishwasher-safe. Piggy is the one I grab first when I’m not cutting up meat.
I suggest you slice the rhubarb a little thinner than in this picture. You can even split thicker stalks and dice them. Smaller pieces will bake up better.
Throw The Crisp Rhubarb In A Bowl With Sweet Brown Sugar And Flour
Mix the dry ingredients thoroughly before you toss them with the rhubarb. There’s also some salt and soda in there. 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.
Add These Things And The Delicious Bread Begins To Take Shape
Next, you will 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 In This Bread When You Stir In Some Yogurt
This recipe calls for full-fat plain Greek yogurt. It is thick and tangy. You may need to look a little 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! When the yogurt meets the soda and the acidic rhubarb, the mixture gets all excited, and the bread rises! Then, the rhubarb releases its moisture as the bread bakes, and the delicious result will blow your mind!
How Can Such Weird-Looking Batter Make Such Amazing Bread
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 its 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 bubbles of carbon dioxide are formed. Those little bubbles get trapped in the batter, and that’s what makes it rise. There 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 bread and pop it in your mouth. All you will be thinking about is a second slice.
Go Grab A Serrated Knife And 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 Some Butter Close Your Eyes And Open Wide It’s Time To Enjoy
- 1 1/2 cups raw rhubarb, sliced thin or diced
- 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 Greek yogurt
- 2/3 cup vegetable oil, Canola oil preferred
- 1 tsp vanilla
- 1 egg
Mix the rhubarb, brown sugar, flour, salt, and baking soda in a bowl until the rhubarb is well coated.
Add egg, oil, and vanilla. Stir well until blended.
Add yogurt to the batter, stir well. The batter will be thick!
Spray or grease pans liberally.
Spoon into a standard loaf pan or three medium (approximately 3 1/2" x 7 1/2") pans.
Bake at 350 degrees for about 45-60 minutes or until toothpick or skewer comes out clean. Smaller pans will take less time to bake.
Cool completely before slicing with a serrated knife.
Do you have a favorite quick bread you make in the spring? You might like my poppyseed bread recipe, loaded with a crunchy almond topping and a tangy lemon glaze! If you’ve got a favorite one, I’d be thrilled if you’d share it!
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