Post by PattiA on May 17, 2019 13:17:24 GMT -5
The original recipe comes from cooking.nytimes.com/recipes/1019317-rhubarb-quick-bread. This is my slight modification of that recipe. It is easy and delicious and I will definitely make it again while rhubarb is abundant. This will be on my May Hits and Misses list.
Rhubarb Quick Bread
Source: lightly modified by Patti Anastasia from cooking.nytimes.com/recipes/1019317-rhubarb-quick-bread
Prep Time 20 minutes, Cook Time 55 minutes
Serving: 10
(Patti's modifications: reduce sugar in batter from 1 cup to 3/4 cup then add 1/4 cup finely chopped crystallized ginger, use 2 cups of rhubarb instead of 1 3/4 cups in batter, mix all of the rhubarb into the batter instead of holding out 1/4 cup to sprinkle on top of the batter, use coarse sugar for the topping, use a parchment sling in pan.)
Batter:
8 tablespoons unsalted butter (1 stick) melted, plus more for the pan
3⁄4 cup granulated sugar 200g
1⁄4 cup finely minced crystallized ginger 1 tablespoon freshly grated orange zest
1⁄3 cup whole-milk yogurt
2 large eggs
1 3⁄4 cup all-purpose flour 223 grams, plus more for the pan 1 teaspoon baking powder
1⁄2 teaspoon baking soda 1⁄2 teaspoon kosher salt
2 cups chopped rhubarb cut into 1/4-inch pieces
Topping:
2 tablespoons demerera sugar (coarse sugar) or granulated sugar, for topping
Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. Make a parchment sling for the pan. Lightly grease the parchment sling. (For more about parchment slings, read this: blog.kingarthurflour.com/2017/03/27/parchment-paper-sling/)
In a large bowl, whisk together the butter, sugar, crystallized ginger, 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 rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with 2 tablespoons coarse 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 loosen the edges if needed and carefully lift the loaf out of the pan using the parchment sling. Let the loaf cool completely before slicing.
Rhubarb Quick Bread
Source: lightly modified by Patti Anastasia from cooking.nytimes.com/recipes/1019317-rhubarb-quick-bread
Prep Time 20 minutes, Cook Time 55 minutes
Serving: 10
(Patti's modifications: reduce sugar in batter from 1 cup to 3/4 cup then add 1/4 cup finely chopped crystallized ginger, use 2 cups of rhubarb instead of 1 3/4 cups in batter, mix all of the rhubarb into the batter instead of holding out 1/4 cup to sprinkle on top of the batter, use coarse sugar for the topping, use a parchment sling in pan.)
Batter:
8 tablespoons unsalted butter (1 stick) melted, plus more for the pan
3⁄4 cup granulated sugar 200g
1⁄4 cup finely minced crystallized ginger 1 tablespoon freshly grated orange zest
1⁄3 cup whole-milk yogurt
2 large eggs
1 3⁄4 cup all-purpose flour 223 grams, plus more for the pan 1 teaspoon baking powder
1⁄2 teaspoon baking soda 1⁄2 teaspoon kosher salt
2 cups chopped rhubarb cut into 1/4-inch pieces
Topping:
2 tablespoons demerera sugar (coarse sugar) or granulated sugar, for topping
Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. Make a parchment sling for the pan. Lightly grease the parchment sling. (For more about parchment slings, read this: blog.kingarthurflour.com/2017/03/27/parchment-paper-sling/)
In a large bowl, whisk together the butter, sugar, crystallized ginger, 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 rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with 2 tablespoons coarse 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 loosen the edges if needed and carefully lift the loaf out of the pan using the parchment sling. Let the loaf cool completely before slicing.