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Delicious Lemon Rhubarb Bread

Delicious Lemon Rhubarb Bread That Brightens Your Day

This delicious Lemon Rhubarb Bread is a delightful blend of tangy rhubarb and zesty lemon, perfect for brightening your day.
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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
Cuisine: Baking
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3/4 cup Unsalted Butter Adds richness and moisture; you can substitute with margarine for a dairy-free option.
  • 1 1/4 cups Sugar Provides sweetness; avoid substitutions for the best flavor.
  • 1/3 cup Sour Cream Keeps the bread moist and tender; plain yogurt can work as a substitute if needed.
  • 1 1/2 tbsp Lemon Zest Imparts fresh, citrusy flavor; lemon extract is a viable alternative but adjust the quantity.
  • 1 1/2 tsp Vanilla Essence Enhances the overall flavor profile; any vanilla extract is suitable.
  • 2 Eggs Acts as a binding agent; no vegan substitute recommended here.
  • 1 3/4 cups All-Purpose Flour Provides structure; gluten-free flour may be used, but results can vary.
  • 1 tbsp Baking Powder Essential for a light texture; ensure it’s fresh for best results.
  • 1/2 tsp Salt Enhances flavor; no substitutions needed.
  • 1/4 tsp Ground Cardamom Adds a unique spice note; can be omitted if you prefer a simpler flavor.
  • 1 3/4 cups Rhubarb, diced The core ingredient delivering tartness; fresh is preferred, but frozen can work if properly drained.
  • 1/4 cup Additional Rhubarb, for Topping Decorative and flavorful for a delightful finish.
  • 2 tbsp Granulated Sugar, for Topping Creates a crunchy top crust; feel free to swap with brown sugar for a different touch.

Equipment

  • Electric mixer
  • Loaf pan
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions for Delicious Lemon Rhubarb Bread
  1. Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by lining it with parchment paper.
  2. In a large mixing bowl, cream together 3/4 cup of softened unsalted butter and 1 1/4 cups of sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Then, add 1/3 cup of sour cream, 1 1/2 tablespoons of lemon zest, and 1 1/2 teaspoons of vanilla essence until just blended.
  4. In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground cardamom.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until no more flour is visible.
  6. Fold in 1 3/4 cups of diced rhubarb, ensuring even distribution throughout the batter.
  7. Pour the batter into the prepared loaf pan. Top with 1/4 cup of sliced rhubarb and sprinkle with 2 tablespoons of granulated sugar.
  8. Bake in the preheated oven for 55-65 minutes. Cover loosely with foil if it browns too quickly. Test for doneness with a toothpick.
  9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Pat dry your rhubarb before mixing to prevent excess moisture. Avoid overmixing for the best texture.

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