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Lemon Rhubarb Bread

Lemon Rhubarb Bread: A Sweet and Tangy Spring Delight

Lemon Rhubarb Bread is a moist and tangy dessert showcasing seasonal flavors, perfect for breakfast or snacks.
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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: Dessert
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3/4 cup Butter Use unsalted for better control of sweetness.
  • 1 1/4 cups Sugar Brown sugar can be used for a deeper flavor.
  • 1/3 cup Sour Cream Can substitute with Greek yogurt.
  • 1 1/2 tbsp Lemon Zest Lemon juice can be combined for extra tang.
  • 1 1/2 tsp Vanilla Essence Nielsen-Massey brand recommended for superior aroma.
  • 2 large Eggs Ensure they are at room temperature for better emulsification.
  • 1 3/4 cups Flour Use all-purpose flour, King Arthur recommended.
  • 1 tbsp Baking Powder Acts as the leavening agent for fluffiness.
  • 1/2 tsp Salt Necessary for flavor development.
  • 1/4 tsp Ground Cardamom Can substitute with cinnamon if needed.
  • 1 3/4 cups Rhubarb Fresh preferred, but frozen must be drained.
For the Topping
  • 2 tbsp Sugar for Topping Consider using coarse sugar for texture.

Equipment

  • 9x5 inch loaf pan
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan lined with parchment paper.
  2. In a large mixing bowl, combine the softened butter and sugar, beating until light and fluffy for 2-3 minutes. Add eggs one at a time, mixing thoroughly after each.
  3. Stir in sour cream, lemon zest, and vanilla essence into the wet ingredients, mixing gently until just combined.
  4. In a separate bowl, whisk together flour, baking powder, salt, and ground cardamom. Toss diced rhubarb with the dry mixture before adding to the wet ingredients.
  5. Gently fold the dry mixture into the wet mixture until just incorporated; the batter should be slightly lumpy.
  6. Pour the batter into the prepared loaf pan, smooth the top, arrange slices of rhubarb on top, and sprinkle sugar over the surface.
  7. Bake for 55-65 minutes, covering with foil if the top browns too quickly. A toothpick should come out with a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Pat the rhubarb dry to avoid sogginess. Ensure to use room temperature eggs for better emulsification. Cool completely before slicing for cleaner cuts.

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