Lemon Rhubarb Sunshine Loaf: Your Bright Spring Escape

Lemon Rhubarb Sunshine Loaf brings vibrant flavors together for a delightful spring dessert.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Loaf Base

1 1/3 cups All-purpose flour Can substitute with gluten-free blend
1 cup Granulated sugar For sweetness and crust
1 tablespoon Baking powder For leavening
2-3 large Eggs Whisked
1/4 cup Extra virgin olive oil For moisture
Zest of 1 Lemon For flavor
1 cup Fresh rhubarb Diced
1/2 teaspoon Salt To enhance flavor

For the Topping

2 tablespoons Brown sugar For crust
Powdered sugar Optional for dusting

Equipment

Loaf Pan
Mixing Bowls
whisk
spatula
Oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mix flour, sugar, and baking powder.
Whisk together eggs, olive oil, and lemon zest. Fold in rhubarb.
Combine wet and dry ingredients until just mixed.
Pour batter into the pan and bake for 50 to 60 minutes.
Let cool in the pan for 10 minutes before transferring to wire rack.
Slice and serve, optionally dusted with powdered sugar.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5.5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Coat rhubarb in flour to prevent sinking. Store in airtight container for up to 3 days.

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