Rustic Rhubarb Bread

Yield: 1 standard loaf or 3 mini loaves

Ingredients

• 1 1/2 cups raw rhubarb, sliced thin or diced*
• 3/4 cup chopped walnuts (optional)
• 2 3/4 cup unbleached flour
• 1 1/2 cups brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup full-fat plain Greek yogurt
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 egg

Instructions

1. Heat oven to 350 degrees F. Spray or grease a standard loaf pan or three mini loaf pans liberally.
2. Mix the rhubarb, walnuts, brown sugar, flour, salt and baking soda in a bowl until the rhubarb is well coated.
3. Add egg, oil and vanilla extract. Stir well until blended.
4. Add yogurt to the batter and stir well. The batter will be very thick!
5. Spoon into pan(s).
6. Bake a standard loaf for about 45 to 60 minutes or until a wooden pick comes out clean. Bake mini loaves for about 35 to 45 minutes.
7. Cool completely before slicing with a serrated knife.

Notes

* You can also use frozen rhubarb. Defrost and drain the excess liquid, then toss the rhubarb with the dry ingredients to ensure it stays suspended in the batter as it bakes.

One-half teaspoon cinnamon may be added to the dough, if desired.

Attribution

Photo credit: dimsimkitty / CC BY