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Lemon Rhubarb Bread

Lemon Rhubarb Bread: A Tangy Treat for Every Occasion

Moist Lemon Rhubarb Bread combines tangy lemon and sweet rhubarb, perfect for gatherings or a personal treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter Softened; substitute with margarine or plant-based butter for dairy-free.
  • 1 cup Sugar Try coconut sugar for a lower glycemic option.
  • 1 cup Sour Cream Greek yogurt works as a substitute.
  • 2 tablespoons Lemon Zest Consider lime zest for a zesty twist.
  • 1 teaspoon Vanilla Essence Opt for a pure extract for superior flavor.
  • 2 large Eggs Flax eggs can be a vegan alternative.
  • 2 cups All-Purpose Flour Whole wheat flour can make it a touch healthier.
  • 1 tablespoon Baking Powder Always check for freshness.
  • 1/2 teaspoon Salt Sea salt can offer a different flavor profile.
  • 1/2 teaspoon Ground Cardamom Substitute with cinnamon if needed.
  • 2 cups Rhubarb Diced into 1/2-inch pieces; discard leaves.
For the Topping
  • 1 cup Topping Rhubarb Thinly sliced to garnish.
  • 2 tablespoons Sugar (for topping) You can omit for a less sweet finish.

Equipment

  • 9×5-inch loaf pan
  • Mixing bowl
  • hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
  3. Incorporate eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in sour cream, lemon zest, and vanilla essence until just combined.
  5. In a separate bowl, whisk together flour, baking powder, salt, and cardamom, then toss in diced rhubarb.
  6. Gently fold dry ingredients into wet mixture without overmixing.
  7. Pour batter into prepared pan and smooth the top; decorate with sliced rhubarb.
  8. Sprinkle sugar evenly over the sliced rhubarb.
  9. Bake for 55-65 minutes or until golden brown; check with a toothpick.
  10. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Pat dry chopped rhubarb before adding it to the batter. Wrap leftover bread tightly or store in an airtight container at room temperature for up to three days.

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