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Delicious Lemon Rhubarb Bread

Delicious Lemon Rhubarb Bread That Will Brighten Your Day

This Delicious Lemon Rhubarb Bread combines bright flavors of lemon and rhubarb into a moist, tender loaf perfect for any occasion.
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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
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3/4 cup Butter Provides richness and moisture; substitute with margarine for a dairy-free version.
  • 1 1/4 cups Sugar Sweetens and helps create a tender crumb; can use coconut sugar for a healthier alternative.
  • 1/3 cup Sour Cream Adds moisture and tanginess; can replace with plain yogurt.
  • 1 1/2 tbsp Lemon Zest Provides a fresh citrus flavor.
  • 1 1/2 tsp Vanilla Essence Enhances sweetness and flavor depth.
  • 2 large Eggs Acts as a binder for structure.
  • 1 3/4 cups Flour Provides structure; all-purpose flour is best.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1/2 tsp Salt Balances sweetness.
  • 1/4 tsp Ground Cardamom Adds a unique spicy note.
  • 1 3/4 cups Rhubarb Provides tartness; fresh is best.
For the Topping
  • 1/4 cup Rhubarb Adds visual appeal and texture; optional.
  • 2 tbsp Sugar Creates a crunchy topping; optional.

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper.
  2. In a large mixing bowl, cream the butter and sugar together for 2-3 minutes until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream, lemon zest, and vanilla essence until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom, then fold in the diced rhubarb.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Pour the batter into the prepared loaf pan, topping with sliced rhubarb and sprinkle sugar if desired.
  8. Bake for 55-65 minutes, or until golden brown and a toothpick comes out with moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 40mgIron: 0.5mg

Notes

Pat dry rhubarb before adding to the batter and avoid overmixing to prevent tough bread. Store tightly wrapped to maintain freshness.

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