Name: Rhubarb Bread
Total time: 145 min
Ingredients: 1 cup all-purpose flour; 1 cup buckwheat flour; 1.5 teaspoons baking powder; 0.75 teaspoon ground cardamom; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 cup packed light brown sugar; 0.5 cup plain whole-milk strained yogurt, such as Greek or skyr; 0.5 cup extra-virgin olive oil; 2 teaspoons grated lemon zest; 2 large eggs; 1.5 cups fresh or thawed frozen rhubarb slices (1/4-inch); 1 tablespoon turbinado sugar (optional)

Rhubarb Bread

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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.

Liv Dansky

Published on November 29, 2021

Rhubarb Bread — Photo: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Active Time:

15 mins

Total Time:

2 hrs 25 mins

Servings:

Nutrition Profile:

Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 cup all-purpose flour
1 cup buckwheat flour
1 ½ teaspoons baking powder
¾ teaspoon ground cardamom
½ teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
½ cup plain whole-milk strained yogurt, such as Greek or skyr
½ cup extra-virgin olive oil
2 teaspoons grated lemon zest
2 large eggs
1 ½ cups fresh or thawed frozen rhubarb slices (1/4-inch)
1 tablespoon turbinado sugar (optional)

Directions

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.

Equipment:

Parchment paper

Nutrition Facts (per serving)

246	Calories
11g	Fat
32g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 246
% Daily Value *
Total Carbohydrate 32g	12%
Dietary Fiber 2g	7%
Total Sugars 19g
Protein 5g	10%
Total Fat 11g	14%
Saturated Fat 2g	10%
Cholesterol 32mg	11%
Vitamin A 63IU	1%
Sodium 228mg	10%
Potassium 128mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.