📖 Instructions

1. First, prepare the rhubarb: Wash 225g (about 8 oz) of fresh rhubarb stalks thoroughly. Trim the ends and cut them into small, 1/2-inch pieces. Smaller is better here, as it ensures even distribution throughout the bread and prevents overly large, soggy patches.
2. Infuse the elderflower flavor: If using elderflower cordial, measure out 60ml (1/4 cup). If using dried elderflowers, steep 2 tablespoons in 120ml (1/2 cup) of hot water for 10 minutes, then strain well. Let it cool slightly before using. Ensure the tea isn't too hot, or it might affect the yeast's activity later. If you have elderflower liquor, use 2 tablespoons instead and skip the hot water infusion. I personally enjoy the liquor option but keep it family-friendly if you have kids.
3. Combine dry ingredients: In a large mixing bowl, whisk together 300g (2 1/2 cups) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of ground ginger (optional, but adds a nice warmth). Make sure the baking powder and soda are fresh for the best rise. I once used old baking soda, and the bread was a total flop!
4. Cream butter and sugar: In a separate bowl, cream together 115g (1/2 cup or 1 stick) of unsalted butter, softened, and 150g (3/4 cup) of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't skip this step; it's crucial for incorporating air into the batter, resulting in a lighter bread. I sometimes use brown sugar for a deeper caramel flavour, but regular granulated works just fine.
5. Incorporate wet ingredients: Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Make sure the eggs are at room temperature; this helps them emulsify better with the butter and sugar. If the mixture looks curdled, add a tablespoon of flour from the dry ingredients to help bring it together.
6. Gradually add dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the elderflower cordial or infused water, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough bread. A few streaks of flour are fine at this stage. The consistency should be thick but pourable. The time I made this, I overmixed it and the bread turned out dense
7. Fold in rhubarb: Gently fold in the diced rhubarb until evenly distributed throughout the batter. Be gentle; you don't want to crush the rhubarb. I like to reserve a few pieces to sprinkle on top for a pretty presentation.
8. Prepare the loaf pan: Grease and flour a 9x5 inch loaf pan. Alternatively, line it with parchment paper, leaving an overhang on the sides for easy removal. This prevents the bread from sticking to the pan. I have had a few instances where I didn't grease the pan and the bread just wouldn't come out
9. Pour batter into pan: Pour the batter into the prepared loaf pan and spread it evenly. If desired, arrange a few extra pieces of rhubarb on top.
10. Bake: Bake in a preheated oven at 175°C (350°F) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it loosely with foil during the last 15-20 minutes of baking. Ovens vary, so keep an eye on it.
11. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking apart while it's still warm and delicate. Once cooled, slice and serve. It's best served fresh, but can be stored in an airtight container at room temperature for up to 3 days, if it lasts that long!