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–+ servings
Lemon Rhubarb Bread

Moist Lemon Rhubarb Bread That's Simply Irresistible

Enjoy a slice of Lemon Rhubarb Bread, a delightful blend of tangy lemon and tart rhubarb. Perfect for any spring occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3/4 cup Butter Adds richness and moisture; use unsalted for better control of salt in the recipe.
  • 1 1/4 cups Sugar Sweetens and helps achieve a tender crumb; adjust for your sweetness preference.
  • 1/3 cup Sour Cream Keeps the bread moist and adds tanginess; can be substituted with Greek yogurt.
  • 1 1/2 tbsp Lemon Zest Provides fresh citrus flavor; choose organic lemons for a better aroma.
  • 1 1/2 tsp Vanilla Essence Enhances overall flavor; opt for high-quality vanilla for the best results.
  • 2 Eggs Binds ingredients and adds richness.
  • 1 3/4 cups All-Purpose Flour Forms the base structure; King Arthur flour is recommended for its consistent quality.
  • 1 tbsp Baking Powder Provides leavening for a light texture.
  • 1/2 tsp Salt Enhances flavor.
  • 1/4 tsp Ground Cardamom Adds a warm spice element; can substitute with cinnamon.
  • 1 3/4 cups Rhubarb (diced) Provides the signature tartness; use fresh if available.
  • 1/4 cup Sliced Rhubarb for Topping Adds visual appeal and extra tartness.
  • 2 tbsp Sugar for Topping Creates a crunchy, sweet topping.

Equipment

  • 9x5-inch loaf pan
  • Electric mixer
  • mixing bowls
  • spatula
  • whisk

Method
 

Step-by-Step Instructions for Lemon Rhubarb Bread
  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, combine softened butter and sugar using an electric mixer, blending until light and fluffy.
  3. Add eggs one at a time, mixing thoroughly after each addition. Incorporate sour cream, lemon zest, and vanilla essence.
  4. In a separate bowl, whisk all-purpose flour, baking powder, salt, and ground cardamom. Fold in diced rhubarb.
  5. Slowly combine the wet mixture into the dry ingredients, folding gently until just combined. Avoid overmixing.
  6. Pour the batter into the prepared loaf pan and top with sliced rhubarb, pressing lightly. Sprinkle with sugar.
  7. Bake for 55-65 minutes, testing for doneness with a toothpick. Tent with foil if the top browns quickly.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, pat rhubarb dry before adding to batter to avoid excess moisture. Customize with nuts or different fruits for varied flavors.

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