Rhubarb-Hickory Nut Bread

This rhubarb quick bread uses a smart technique that most recipes skip: steeping the chopped rhubarb in sugar for at least an hour before baking. The sugar draws out the rhubarb’s natural juices, and that tart pink liquid gets stirred right into the batter for extra moisture and concentrated rhubarb flavor.

Hickory nuts are an old Midwestern pantry staple with a rich, buttery flavor that’s bolder than pecans and more complex than walnuts. If you can find them, they’re worth seeking out. Their toasty crunch against the soft, tart rhubarb pieces makes every slice interesting.

Draining off the excess rhubarb juice and using only a quarter cup in the batter is a careful balance. Too much liquid and the bread turns soggy. Just enough, and you get a moist crumb with rhubarb flavor woven throughout.

Chef Tips

• Steep the rhubarb at least an hour, but overnight is even better. The longer it sits, the more juice it releases and the more tender the pieces become.
• Stir the wet and dry ingredients just until combined. Overworking quick bread batter develops gluten and makes it tough.
• Rest the loaf in the pan 10 minutes before turning out. Hot quick bread crumbles if you unmold it too soon.

Variations

• Substitute pecans or walnuts if hickory nuts aren’t available in your area.
• Add a teaspoon of vanilla extract or orange zest to the wet ingredients for additional warmth.
• Use the leftover rhubarb juice as a syrup drizzled over the cooled loaf or stirred into sparkling water for a refreshing drink.