Rhubarb and Raspberry Babka

Prep Time: 40 Minutes

Cook Time: 35 Minutes

Rise Time: 2 Hours

Servings: 1 Large Loaf

Ingredients:

For the Dough:

• 3 cups all-purpose flour

• 1/4 cup sugar

• 2 1/4 tsp instant yeast (1 packet)

• 1/2 tsp salt

• 2 large eggs at room temp

• 1/2 cup whole milk, lukewarm

• 1 tsp vanilla extract

• 1/2 cup unsalted butter, softened and cut into chunks

For The Filling:

• 1 1/2 cups chopped rhubarb

• 1/2 cup berries (fresh or frozen – raspberries, strawberries, or blueberries work well)

• 1/3 cup sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch (optional, helps thicken)

For The Sugar Syrup:

• 1/4 cup sugar

• 1/4 cup water

Directions:

• In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.

• Add eggs, lukewarm milk, and vanilla. Mix into a shaggy dough.

• Knead 8–10 min, gradually adding butter until dough is soft and elastic.

• Place in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).

  
  

• In a small saucepan, combine rhubarb, berries, sugar, and lemon juice.

• Cook over medium heat for 10–15 min until thick and jammy.

• Stir in cornstarch if needed. Cool completely.

  
  

• Roll dough into a 12x16 in (30x40 cm) rectangle.

• Spread filling evenly, leaving a small border.

• Roll up tightly from the long edge.

• Slice lengthwise and twist the halves together, cut side up.

• Place in a greased loaf pan (approx. 23x13 cm / 9x5 in) and cover.

• Let rise for 45–60 minutes.

• While dough is rising Preheat oven to 175°C (350°F).

• Bake for 35–40 minutes, or until golden and cooked through (internal temp ~90°C / 190°F).

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I first started making breads during lock down in 2020 and some of them were so bad they could not even be made into croutons. My first successful bread was a traditional chocolate babka and it was so delicious. I have tried a couple other variations but this one with a jammy inside was to die for.

Fair warning when making this is to use an apron and get ready for a mess to be made. The jam is pretty slick and likes to try to escape when you cut down the middle but I promise this is worth the mess!

The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight. -M. F. K. Fisher