85 minutes
A moist and tender quick bread featuring tart rhubarb chunks with a sweet, crunchy topping.
Unsalted Butter, melted
tablespoons
cups
Whole-Milk Yogurt
cups
each
cups
teaspoons
teaspoons
teaspoons
Rhubarb, chopped
cups
1. Prepare the Loaf Pan
Preheat the oven to 350 degrees F. Grease an 8 1/2-inch-by-4 1/2-inch loaf pan with butter, then dust it with flour.
2. Mix Wet Ingredients
In a large bowl, whisk together the melted butter, sugar, orange zest, and whole-milk yogurt.
3. Add Eggs
Crack in the eggs and blend them into the wet mixture.
4. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
5. Fold in Rhubarb
Fold the flour mixture into the wet ingredients, then add 1.5 cups of chopped rhubarb pieces, folding just until no flour streaks remain.
6. Prepare to Bake
Spoon the batter into the prepared pan, smooth the top, and scatter the remaining rhubarb chunks on top, then sprinkle with the last of the sugar.
7. Bake the Bread
Bake for 55 to 60 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
8. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Select fresh, crisp stalks with vibrant red or pink hues for the sweetest, most flavorful results. Green stalks may require additional sugar to balance tartness.
Preheat the oven thoroughly and use a light-colored metal loaf pan lined with parchment paper for even baking and easy release.
Cut rhubarb into evenly-sized pieces, about 1/4 to 1/2 inch thick. For thick stalks, slice them lengthwise before chopping.
Mix until just combined to avoid over-activating gluten, which can lead to dense bread. Streaks of flour in the batter are fine.
Cool the loaf in the pan for 10-15 minutes, then on a wire rack before slicing to set the crumb and ensure cleaner cuts.
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