This rhubarb bread has a lovely nutty flavor from the buckwheat flour which works beautifully with the tang from the rhubarb and Greek yogurt. The olive oil complements the buckwheat perfectly with earthy flavor. Crunchy bits of turbinado sugar on top add an extra hint of sweetness., December 2021


Credit: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Recipe Summary

15 mins
2 hrs 25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray. Line the length of the pan with parchment paper, leaving a 1-inch overhang on both ends.

  • Whisk all-purpose flour, buckwheat flour, baking powder, cardamom, baking soda and salt in a large bowl. Whisk brown sugar, yogurt, oil, lemon zest and eggs in a separate large bowl. Gently fold the flour mixture into the yogurt mixture until just combined. Fold rhubarb into the batter until combined (do not overmix). Spread the batter in the prepared pan. Sprinkle evenly with turbinado sugar, if desired.

  • Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from the pan to the rack to cool completely, at least 1 hour.


Parchment paper

Nutrition Facts

1 slice
246 calories; fat 11g; cholesterol 32mg; sodium 228mg; carbohydrates 32g; dietary fiber 2g; protein 5g; sugars 19g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 63IU; potassium 128mg.