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Delicious Lemon Rhubarb Bread

Delicious Lemon Rhubarb Bread: The Sweet Spring Delight

Delicious Lemon Rhubarb Bread is a moist and flavorful treat perfect for springtime, combining rhubarb's tartness with zesty lemon.
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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: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ¾ cup Butter Substitution: Use margarine for a dairy-free option.
  • 1 ¼ cups Sugar
  • ⅓ cup Sour Cream Substitution: Greek yogurt works well.
  • 1 ½ tablespoon Lemon Zest
  • 1 ½ teaspoon Vanilla Essence Note: Use Nielsen-Massey for superior flavor.
  • 2 Eggs
  • 1 ¾ cups Flour Note: All-purpose flour is recommended.
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Cardamom
For the Rhubarb Topping
  • 1 ¾ cups Rhubarb (diced) Note: Ensure it is dry to avoid moisture issues.
  • ¼ cup Rhubarb (thinly sliced)
  • 2 tablespoon Sugar for Topping

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. Cream together the softened butter and sugar using an electric mixer for 2-3 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then mix in sour cream, lemon zest, and vanilla essence.
  4. In a separate bowl, whisk together flour, baking powder, salt, and cardamom, then toss in diced rhubarb.
  5. Fold the dry mixture into the wet ingredients until just combined, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan, arrange thinly sliced rhubarb on top, and sprinkle with sugar.
  7. Bake for 55-65 minutes, or until a toothpick comes out with moist crumbs.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Pat the rhubarb dry to prevent excess moisture. Avoid overmixing the batter for a lighter texture. Tent with foil if the top browns too quickly.

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