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–+ servings
Lemon Rhubarb Bread

Moist Lemon Rhubarb Bread: A Spring Delight for All!

This Lemon Rhubarb Bread is a delightful spring treat, perfectly balanced between tangy and sweet with a hint of cardamom.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Butter Softened; substitute with margarine for dairy-free.
  • 1 cup Sugar Consider reducing for a less sweet outcome.
  • 1 cup Sour Cream Swap with Greek yogurt for a lighter option.
  • 2 tablespoons Lemon Zest Can substitute with orange zest.
  • 1 teaspoon Vanilla Essence Use high-quality extract for best results.
  • 3 large Eggs Can use flax eggs for vegan option.
  • 2 cups Flour All-purpose or gluten-free blend.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt Sea salt recommended.
  • 1 teaspoon Ground Cardamom Substitute with ground cinnamon if needed.
  • 1 cup Rhubarb (diced) Use fresh, thawed frozen can work.
  • 1 cup Rhubarb (sliced for topping)

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • Electric Mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Beat together softened butter and sugar in a mixing bowl for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well. Then, mix in sour cream, lemon zest, and vanilla essence until combined.
  4. In a separate bowl, whisk flour, baking powder, salt, and cardamom. Toss in diced rhubarb to coat.
  5. Fold dry ingredients into wet ingredients until just combined, leaving some streaks of flour.
  6. Pour batter into the prepared loaf pan, smooth the top, and arrange sliced rhubarb on top. Sprinkle sugar over the rhubarb.
  7. Bake for 55-65 minutes, tenting with foil after 40 minutes to prevent over-browning.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Pat dry rhubarb to avoid excess moisture. Stir gently to prevent overmixing for a tender crumb. Store the bread properly to keep moist.

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