* Exported from MasterCook *
Bread, Rhubarb Quick
Recipe By : Samantha Seneviratne
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Quickbread
Vegetables
Amount Measure Ingredient -- Preparation Method
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8 tablespoons unsalted butter -- melted, plus more for the
pan, (113 grams or (1 stick))
1 cup granulated sugar -- (200g) plus
2 tablespoons granulated sugar
1 tablespoon freshly grated orange zest
1/3 cup whole-milk yogurt
2 large eggs
1 3/4 cups all-purpose flour -- plus more for the pan, (223G)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cup chopped rhubarb -- cut into 1/4" pieces,
(227g or 8 oz)
Beautiful pink rhubarb at the markets signals spring's arrival. A bit
sour on their own, the stalks work beautifully with sweet
strawberries and blueberries, and citrus. This buttery loaf is made
with a bit of orange zest, which perfectly compliments rhubarb's
pleasant tang. Dress the cooled loaf with a simple glaze of
confectioners' sugar and orange juice, if you like, or serve fat
slices with vanilla ice cream. Leftovers are nice toasted in a
skillet with plenty of salty butter.
TIME: 1 1/2 hours
Heat the oven to 350F. Butter and flour an 8 1/2"-by-4 1/2" loaf pan.
In a large bowl, whisk together the butter, 1 cup of the sugar,
orange zest and yogurt until well combined. Whisk in eggs. In a
separate medium bowl, whisk together the flour, baking powder, baking
soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter
mixture and fold until combined. Transfer the batter to the prepared
pan and smooth out the top. Sprinkle the top with the remaining 1/4
cup rhubarb and 2 tablespoons sugar. Bake until the loaf is golden
brown and set and a skewer inserted in the center comes out with
moist crumbs attached, 55 to 60 minutes.
Transfer the pan to a rack to cool for 10 minutes, then cut around
the edges and carefully flip the loaf out of the pan. Turn it right
side up and let it cool completely before slicing.
S(Internet address):
https://cooking.nytimes.com/recipes/1019317-rhubarb-quick-bread
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Per Serving (excluding unknown items): 341 Calories; 13g Fat (34.9%
calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber;
85mg Cholesterol; 283mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.
NOTES : 2018 - 0617