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Lemon Rhubarb Bread

Lemon Rhubarb Bread: A Sweet Springtime Treat to Love

Lemon Rhubarb Bread combines tart rhubarb and zesty lemon for a delightful treat perfect for spring.
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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: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3/4 cup Butter for richness and tenderness
  • 1 1/4 cups Sugar adds sweetness and moisture retention
  • 1/3 cup Sour Cream enriches flavor and maintains moistness
  • 1 1/2 tbsp Lemon Zest infuses fresh flavor
  • 1 1/2 tsp Vanilla Essence enhances aroma and taste
  • 2 large Eggs provides structure and stability
  • 1 3/4 cups Flour serves as the primary structure
  • 1 tbsp Baking Powder acts as a leavening agent
  • 1/2 tsp Salt balances sweetness
  • 1/4 tsp Ground Cardamom adds warm spice
  • 1 3/4 cups Rhubarb (diced) brings tartness and moistness
For the Topping
  • 1/4 cup Rhubarb (sliced for topping) decorative element
  • 2 tbsp Sugar for topping creates a crunchy, sweet layer

Equipment

  • 9x5-inch loaf pan
  • mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions for Lemon Rhubarb Bread
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan lined with parchment paper.
  2. Cream 3/4 cup of softened butter with 1 1/4 cups of sugar until light and fluffy.
  3. Add the eggs one at a time, mixing until well incorporated.
  4. Fold in 1/3 cup of sour cream, 1 1/2 tablespoons of lemon zest, and 1 1/2 teaspoons of vanilla essence.
  5. In a separate bowl, whisk together 1 3/4 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground cardamom.
  6. Fold the dry ingredients into the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Arrange 1/4 cup of sliced rhubarb decoratively on top and sprinkle with 2 tablespoons of sugar.
  9. Bake for 55-65 minutes, testing with a toothpick for doneness.
  10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Pat the rhubarb dry before adding to the batter. Let the bread cool for cleaner slices.

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