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–+ servings
Lemon Rhubarb Bread

Irresistible Lemon Rhubarb Bread for Bright Spring Mornings

This Lemon Rhubarb Bread is a delightful blend of tart rhubarb and vibrant lemon zest, perfect for spring mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter softened
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 cup Sour Cream or Greek yogurt
  • 2 tablespoons Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour can use gluten-free blend
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Rhubarb
  • 1 cup Fresh or Frozen Rhubarb thawed and drained if frozen

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • Electric Mixer
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
  2. Cream the softened butter and sugar for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, then mix in sour cream, lemon zest, and vanilla until blended.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Coat the chopped rhubarb in flour mixture to prevent sinking, then set aside.
  6. Fold the dry ingredients into the wet mixture until just combined, then gently stir in rhubarb.
  7. Transfer the batter to the loaf pan, smoothing the top, and add optional rhubarb slices on top.
  8. Sprinkle sugar on top of the batter before baking for a crisp finish.
  9. Bake for 55-65 minutes, checking for doneness with a toothpick.
  10. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 5 days or freeze for up to three months.

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