Who said flatbread needs to be savoury? Enjoy this sweet and fruity Rhubarb Pistachio Bread as a breakfast bite or with an afternoon cup of tea.
I’m not sure there’s anything nicer than cooked and sweetened rhubarb. And when you pair it with pistachios and bake it on top of sweet, flatbread, it’s nothing short of divine. This is the perfect use for those thin stalks of rhubarb. You only need 6 or 7. If you only have chopped rhubarb (even frozen), simply scatter it over the top and bake.
When I made this, I made the dough in to one larger flatbread, so I was restricted in how thin I could roll it by the length of baking pan. We all agreed though, while delicious, we would have liked it a little thinner. (I was out of rhubarb or I would have made another couple!) For that reason, I’m suggesting cutting the dough in two and making two, thinner flatbreads. You can of course, make just one, if you like your bread thicker. Just be sure not to make it longer than the length of your baking pan, so it doesn’t hang over the edges.
One last tip … use your sharpest knife to cut this one, as cooked rhubarb is not the easiest thing to cut. I used a pizza cutter, which wasn’t the best choice it turned out :)
Rhubarb Pistachio Sweet Flatbread
- 2 1/4 tsp instant or dry active yeast
- 1 cup water lukewarm
- 1 1/2 tsp vegetable or canola oil
- 2 1/2 cups all-purpose flour
- 1/2 tsp fine salt
- 1 Tbsp white sugar + more for topping
- 10 thin stalks rhubarb (can also used chopped, just scattering over the top)
- 1/4 cup pistachios chopped
- 2 Tbsp whipping cream
- Icing sugar for dusting
Sprinkle the yeast over the water and let stand about 5 minutes, until yeast has dissolved.
Stir the the yeast mixture to remove any lumps, then whisk in the oil. Place the flour and salt in a large bowl or the bowl of your stand mixer, fitted with a kneading hook. Add the yeast mixture and mix until well combined (no need to knead at length - just mix until combined).
Place the dough in a clean, oiled bowl and cover with plastic wrap. Allow to rise until doubled in size, or leave overnight.
Preheat the oven to 395° with racks in upper and lower third of oven.
Punch the dough down and divide into two pieces (if wanting two, thinner flatbreads. You can also make just one thicker one, just be sure not to roll longer than the length of your baking pan!). Roll each piece out on a floured surface into a thin, oblong oval about 13 inches long x 8 inches wide. Place dough on a separate parchment lined baking sheet. Lay the rhubarb stalks on the top and press down lightly. Brush the dough with cream, then sprinkle with pistachios and then a generous sprinkling of white or raw sugar. Set aside in a warm place until risen by about a quarter, about 10-15 minutes.
Bake for about 25-30 minutes, rotating the position of the baking sheets front to back and top to bottom, after 15 minutes of baking. Keep an eye on it the last part of baking to ensure it doesn't over brown. Allow to cool on baking sheets, then dust with icing sugar.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!