A “quick bread” is appealing for all the right reasons: call a recipe “quick” and cooking heads will turn. I like quick.

See the “Rhubarb Quick Bread,” from The New York Times (recipe below). No mixer (or yeast) is required.

Rhubarb Quick Bread
The New York Times
8 servings
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.

1 cup plus 2 Tbsp. granulated sugar
1
Tbsp. freshly grated orange zest
cup whole-milk yogurt
2
large eggs
1 ¾
cup all-purpose flour, plus more for the pan
1
tsp. baking powder
½
tsp. baking soda
½
tsp. kosher salt
1 ¾
cup chopped rhubarb (8 oz.), cut into 1/4-inch pieces

Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch 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 Tbsp. 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.

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The only forethought necessary to assemble this recipe is to melt the butter. Easy to whisk by hand, the dough is a healthy golden yellow, thanks to the butter and the eggs and the orange zest. How nice to once again chop some rhubarb.

I baked for 60 minutes. An airy, buttery quick bread, with a cute crispy sugar topping.

PREP TIME: prep and bake for 90 minutes; cool before slicing
TASTE: buttery, sweet/tart rhubarb

Now, I’m on a baking track. Next time, I will make the “S’mores Chocolate Chunk Cookies,” from the July/August 2018 issue of Bake From Scratch. Come back to my site next week, to see what I can do with Jet-Puffed Mallow Bits.