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Delicious Lemon Rhubarb Bread

Delicious Lemon Rhubarb Bread to Brighten Your Day

A delightful blend of rhubarb and lemon in a moist bread that's perfect for spring, this Delicious Lemon Rhubarb Bread is sure to brighten your day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3/4 cup Butter Use Kerrygold unsalted for best flavor.
  • 1 1/4 cup Sugar Coconut sugar can be used for deeper flavor.
  • 1/3 cup Sour Cream Greek yogurt can be a substitute.
  • 1 1/2 tbsp Lemon Zest Use fresh zest for best results.
  • 1 1/2 tsp Vanilla Essence Nielsen-Massey is a trusted brand.
  • 2 Eggs Flax eggs can be used as a vegan alternative.
  • 1 3/4 cups All-Purpose Flour King Arthur brand is recommended.
  • 1 tbsp Baking Powder Check for freshness before use.
  • 1/2 tsp Salt Balances sweetness.
  • 1/4 tsp Ground Cardamom Cinnamon can substitute if needed.
  • 1 3/4 cups Rhubarb Diced, plus 1/4 cup sliced; pat dry to prevent excess moisture.

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • Hand Mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Delicious Lemon Rhubarb Bread
  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. Cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, then incorporate sour cream, lemon zest, and vanilla essence.
  4. Whisk together flour, baking powder, salt, and cardamom in a separate bowl. Toss in diced rhubarb.
  5. Gently fold the dry ingredients into the wet until just combined.
  6. Pour the batter into the prepared loaf pan, arrange sliced rhubarb on top, and sprinkle with sugar.
  7. Bake for 55-65 minutes, tenting with aluminum foil if the top browns too quickly.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure rhubarb is patted dry before mixing in to avoid gummy texture. Mix gently to keep the bread light and airy.

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