Rhubarb Quick Bread

What happened to the strawbewrries and blueberries mentioned in the description but missing from the ingredient list?

I've now made this delightful cake five times, and I've passed the recipe on to many people. My only suggestions are: increase the amount of chopped rhubarb to as much as two cups; and don't bother strewing the 1/4 cup rhubarb after the batter is in the loaf pan. But don't forget the crackly raw sugar sprinkled on top!

Would this taste good with an alternative flour (for the celiacs among us), and if so, which is the best to try?

I followed the recipe mostly however I used less sugar; 1/4 cup in the batter and 2 teaspoons sprinkled on top. The bread has a nice flavor accentuated with the orange zest and was not overly sweet.

I appreciate the "quick bread" nomenclature, but let's be honest: this is cake. Delicious, light, fluffy cake, studded with beautiful tangy rhubarb and brightened with (my substitution of) clementine zest. I added just one tablespoon of turbinado sugar to the top for a sparkling loaf. We've been toasting slices for breakfast. Definitely a rich and lovely way to use some of our huge rhubarb harvest!

I've just finished making this for the second time in a week. The first time I gave half the loaf to friends. Both loved it, as did I. The perfect blend of tart and sweet. I followed the advice of others and put all the rhubarb in the cake, and I found doing so gave the perfect ratio of cake to rhubarb. I sprinkled the top with only 1 tbsp sugar, which was plenty without the rhubarb on the top. A wonderful recipe--thanks so much.

Can you sub gluten-free flour on this kind of recipe? And if so, do you hve to adjust other ingredients? (I don’t have a lot of experience in baking with GF flour.)

I was feeling alternative and used lime zest instead of the orange, which gave it a subtle cocktaily feeling that worked well with the tart rhubarb. Also, on rhubarb quantities, go big or go home. It's called rhubarb season, not quick bread season. You want to taste rhubarb held together by a bit of cake, not cake speckled with polite rhubarb pieces. Be the rhubarb monster of your dreams. Finally, I recommend saving some for the next day–the cake settles into itself wonderfully overnight.

The suggestion for adding some diced crystalized ginger is a good one! Also, for me - the orange zest feels too winter holiday-ish for the spring rhubarb - so swapped it for lemon zest. I've made this twice - once w yogurt and once with buttermilk - both work well.

I did it. I added those pesky strawberries, and oh my was that a good choice. Longer to bake, of course (I think an additional 15 or 20 Minutes, and I did put foil round the edges so they wouldn't burn), but so delicious. I didn't reduce any sugar either so it's pretty luscious.

Hurrah for an easy, unpretentious and absolutely delicious quick bread recipe. We are blessed with vigorous home rhubarb plants so I make crumble and pie on a regular basis - adding this to the rotation. Tossed rhubarb in the floor mix before adding to egg mix so no sinking. Took a while to cook all the way through - I used too much rhubarb and left the chunks too big - next time will make in a bigger pan so it's not as thick, and will chop the rhubarb exactly as instructed :) A winner!

We LOVE this cake. I usually double it and bake in 2 8x8 pans (loaf pans don’t cook as well in the middle -tricky with moist early spring harvests). I sub in Greek or Icelandic yoghurt, too - it’s what I always have on hand. Thanks for a fantastic fail safe spring favorite :)

I took the advice of another reviewer and made this in a 9 inch round cake pan. Used 2 cups of rhubarb for the cake and put another 1/2 c on top. It sure turned out pretty! I think ginger is nice with rhubarb so put in about 2 or so teaspoons of fresh grated instead of the zest. Done in 45 minutes at 350. Easy, delicious, and one more reason to love rhubarb season.

I added a handful of strawberries, too--very nice addition. The batter was super-thick, so I added the juice from half an orange to loosen it up a little. I baked it for 1 hour and it was delicious! Light and cake-y with a delicate, almost crispy crust. A keeper.

Made this several times with lemon zest since I had lemons but not oranges... fabulous! Finally tried it with orange zest this time and it's just "OK"... the orange overwhelms the rhubarb. Going back to lemon zest next time and forever!