Recipes and Cooking Rhubarb Chive Flatbread 4.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 11, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Rise Time: 30 mins Bake Time: 18 mins Total Time: 1 hrs 18 mins Servings: 8 Yield: 2 loaves Jump to Nutrition Facts Ingredients 1 cup warm water (105°F to 115°F) 1 package active dry yeast 1 teaspoon sugar 2 ½ - 3 cup all-purpose flour 1 teaspoon sea salt or kosher salt ½ cup finely snipped fresh chives 3 tablespoon olive oil Cornmeal 4 - 6 stalks fresh rhubarb, trimmed Sea salt or kosher salt Olive oil Honey Directions In a small bowl combine water, yeast, and sugar. Let stand 10 minutes or until foamy. In a large bowl combine 2 cups of the flour and 1 teaspoon salt. Add yeast mixture, chives, and 2 tablespoons of the olive oil. Stir until combined. Transfer dough to a lightly floured surface. Knead in enough additional flour to make the dough smooth and elastic. Place dough in a lightly oiled bowl; turn to coat. Cover and let rise in a warm place until double in size, about 30 minutes. Preheat oven to 475°F. Grease a large baking sheet and sprinkle lightly with cornmeal; set aside. Punch dough down. Divide dough in half (dough may be slightly sticky). Roll each half into a 12x4-inch rectangle. Carefully transfer to prepared baking sheet. Gently press 2 to 3 stalks of rhubarb into each half of shaped dough. Brush with remaining 1 tablespoon olive oil and sprinkle with additional salt. Bake about 18 minutes or until crisp and golden brown and rhubarb is tender. Drizzle with additional olive oil and honey before serving. Rate it Print Nutrition Facts (per serving) 221 Calories 7g Fat 35g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 221 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 348mg 15% Total Carbohydrate 35g 13% Total Sugars 3g Protein 5g Vitamin C 5.2mg 26% Calcium 47mg 4% Iron 2mg 11% Potassium 185mg 4% Folate, total 98.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.