Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
rise:
30 mins
bake:
18 mins
total:
1 hr 18 mins
Servings:
8
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine water, yeast, and sugar. Let stand 10 minutes or until foamy.

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  • 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.

Nutrition Facts

221 calories; fat 7g; saturated fat 1g; carbohydrates 35g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 5g; vitamin a 174IU; vitamin c 5.2mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 2.8mg; folate 98.7mcg; sodium 348mg; potassium 185mg; calcium 47mg; iron 2mg.
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