2teaspoonsfreshly grated orange zest, can adjust amount to taste or omit, if you like
1/3cup(75ml)plain yogurt, 2 to 5% b.f. recommended, or sour cream
2largeeggs
1 3/4cups(230g)all-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt, reduce to 1/4 teaspoon if you used salted butter
2cups(460ml)rhubarb, fresh or frozen, cut into 1/4-inch pieces
For topping before baking:
2Tablespoonsturbinado, raw or white granulated sugar
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Instructions
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 or spray 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, and orange zest until light and fluffy, about 2 minutes at medium speed. Add the eggs, one at a time, beating well after each addition. Add the yogurt and mix in. Add the flour mixture and stir in 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.
Notes
This rhubarb loaf keeps well at room temperature for 2-3 days, or freeze up to 3 months.