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Easy Rhubarb Quick Bread

A delicious combination of tangy rhubarb and sweet flavors in a moist, easy-to-make quick bread, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Homemade
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 8 tablespoons unsalted butter, melted, plus more for greasing the pan Golden butter adds richness and moisture.
  • 1 cup granulated sugar Balancing the tartness of the rhubarb.
  • ⅓ cup plain whole milk yogurt Adds creaminess and tang.
  • 1 tablespoon orange zest Brightens up flavors.
  • 2 large eggs Acts as a binding agent.
Dry Ingredients
  • 1 ¾ cups all-purpose flour Provides structure.
  • 1 teaspoon baking powder Leavening agent for rising.
  • ½ teaspoon baking soda Works with baking powder for rising.
  • ½ teaspoon kosher salt Enhances all flavors.
Main Ingredient
  • 2 cups rhubarb cut into 1/4-inch slices The star ingredient contributing tang and color.
Topping
  • 1 tablespoon granulated sugar For sprinkling on top.

Method
 

Preparation
  1. Preheat the oven to 350° Fahrenheit (175° Celsius).
  2. Grease and flour the loaf pan using a little butter, then dust it with flour, shaking out the excess.
Mixing Ingredients
  1. In a large bowl, combine melted butter, 1 cup of sugar, orange zest, and yogurt. Whisk until smooth and creamy. Add eggs one at a time, whisking to combine thoroughly.
  2. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt.
  3. Toss the rhubarb slices in the flour mixture to coat them.
  4. Gently fold the rhubarb flour mixture into the wet mixture until just combined.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top.
  2. Sprinkle 1 tablespoon of sugar over the top of the batter, then add remaining rhubarb pieces.
  3. Bake for 55-65 minutes, testing for doneness with a toothpick.
Cooling
  1. Let the bread cool in the pan for about 10 minutes. Run a knife around the edges, then remove it and cool for another 15-20 minutes before slicing.

Notes

Adding a pinch of cinnamon or nutmeg to the dry ingredients can enhance the flavor. Store tightly wrapped at room temperature for up to 3 days or freeze for longer storage. Consider using half whole wheat flour for added fiber.