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Lemon Rhubarb Bread

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A moist, tender quick bread featuring the bright flavors of lemon and tart rhubarb, perfect for spring baking.

Ingredients

Scale
  • 3/4 cup butter
  • 1 1/4 cups sugar
  • 1/3 cup sour cream
  • 1 1/2 tbsp lemon zest
  • 1 1/2 tsp vanilla essence
  • 2 eggs
  • 1 3/4 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 1 3/4 cups rhubarb (diced into 1/2-inch pieces)
  • 1/4 cup rhubarb (thinly sliced into 1/4-inch rounds)
  • 2 tbsp sugar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×5 inch loaf pan with parchment paper, allowing the paper to overhang slightly on the long sides.
  3. In a large bowl, beat the softened butter and 1 1/4 cups sugar together for 2-3 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the sour cream, lemon zest, and vanilla essence until just combined.
  6. In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom.
  7. Add the 1 3/4 cups diced rhubarb to the dry mixture and gently toss with a spatula to coat.
  8. Add the dry ingredient mixture (with the coated rhubarb) to the wet mixture.
  9. Fold gently with a spatula until just combined, being careful not to overmix.
  10. Pour the batter into the prepared loaf pan, smoothing the top gently with a spatula.
  11. Arrange the 1/4 cup thinly sliced rhubarb rounds on top in a single layer, pressing them slightly into the batter.
  12. Sprinkle the 2 tablespoons of sugar evenly over the rhubarb topping.
  13. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  14. If the top browns too quickly, loosely tent the bread with foil after 40 minutes.
  15. Cool in the pan for 10 minutes.
  16. Turn out onto a wire rack to cool completely before slicing.

Notes

Ensure your butter and eggs are at room temperature for best results.
Don’t overmix the batter; a few lumps are fine and help keep the bread tender.
Coating the diced rhubarb in flour prevents it from sinking to the bottom.
Let the bread cool completely before slicing for the best texture.

Find it online: https://sweetcraftrecipes.com/lemon-rhubarb-bread/