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Rhubarb Bread

Roberta Reynolds
If I ever lost this recipe I would lose a lot of friends – it’s just one of those that people ask for over and over again. That combination of tart rhubarb and sweet brown sugar is addictive. It has been mildly adapted from a very old Oregonian Food Day posting. I couldn’t tell you how old it is or where it came from other than that. All I know is that my clipped copy is ancient, yellowed, and covered in spilled batter – and we all know those are the very best kind.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 loaves

Ingredients
  

  • 2 ¾ cup unbleached flour
  • 1 ½ cups brown sugar plus about a tablespoon more for sprinkling on top
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups fresh rhubarb diced
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek Yogurt low fat OR 1 cup buttermilk
  • 1 egg
  • 2/3 cup canola oil
  • 2-3 sliced strawberries for garnish optional

Instructions
 

  • In a large bowl, stir together the flour, brown sugar, baking soda, and salt
  • Toss in the diced rhubarb
  • In a smaller bowl, whisk together the Greek Yogurt (or Buttermilk), vanilla, egg, and oil
  • Stir the wet ingredients into the dry ingredients. If you are using Greek Yogurt, the mixture will be very thick – don’t fret.
  • Divide dough into two greased loaf pans. Sprinkle with brown sugar and bake at 350 degrees for about 45 minutes or until toothpick comes out clean from the center.
  • If you’d like to decorate, arrange thinly cut strawberry slices on top.