Ingredients
The following ingredients have 12 Servings
- 1/2 cup unsalted butter (at room temperature)
- 1 cup white granulated sugar
- 2 teaspoons freshly grated orange zest (can adjust amount to taste or omit, if you like)
- 1/3 cup plain yogurt (2-5% b.f.)
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or fine salt (reduce to 1/4 teaspoon if you used salted butter)
- 2 cups rhubarb (fresh or frozen, cut into 1/4-inch pieces)
- 2 Tablespoons turbinado, raw or white granulated sugar
Instruction
- Preheat the oven to 350F (regular bake/not fan assisted), with the rack in the centre of the oven. *Reduce oven temperature by 25F if using a glass pan.
- Grease an 8 1/2 x 4 1/2 loaf pan and line the bottom and long sides with a sheet of parchment paper that extends over the side edges at least 1-inch (to use as handles to lift the loaf out later). Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and slat. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, orange zest until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the yogurt and mix in. Add the flour mixture and mix just until incorporated. Fold in the rhubarb until combined.
- Spoon the batter into the prepared pan and smooth out the top. Sprinkle the top with sugar.
- Bake until the loaf is golden brown and set and a tester inserted in the centre comes out with a few moist crumbs attached, 55 to 75 minutes. *Baking time will vary based on the colour of your baking pan, your oven and if you used fresh or frozen rhubarb. Mine took 75 minutes with a light coloured pan and using frozen rhubarb. A dark baking pan and/or fresh rhubarb will generally bake more quickly.
- Transfer the pan to a rack to cool for 10 minutes, then lift the loaf out to a cooling rack to cool completely before slicing.
