--- title: Delicious Lemon Rhubarb Bread – Easy Moist Loaf Cake url: https://optimalrecipes.com/delicious-lemon-rhubarb-bread-easy-moist-loaf/ author: Patricia Jannet published: 2026-06-01 updated: 2026-06-01 image: https://optimalrecipes.com/wp-content/uploads/2026/06/Delicious-Lemon-Rhubarb-Bread.webp categories: ["Desserts & Sweets"] site: Optimal Recipes --- # Delicious Lemon Rhubarb Bread – Easy Moist Loaf Cake > Lemon Rhubarb Bread brings together the cozy comfort of a buttery quick bread with the bright sparkle of lemon zest and the tart bite of fresh rhubarb. From the first slice, this easy Delicious Lemon Rhubarb Bread recipe feels soft, fragrant, and homemade. The crumb is tender from butter, eggs,... ![Delicious Lemon Rhubarb Bread – Easy Moist Loaf Cake](https://optimalrecipes.com/wp-content/uploads/2026/06/Delicious-Lemon-Rhubarb-Bread.webp) ## Article Lemon Rhubarb Bread brings together the cozy comfort of a buttery quick bread with the bright sparkle of lemon zest and the tart bite of fresh rhubarb. From the first slice, this easy Delicious Lemon Rhubarb Bread recipe feels soft, fragrant, and homemade. The crumb is tender from butter, eggs, and sour cream, while diced rhubarb adds juicy little pockets of tangy fruit throughout the loaf. In addition, the thin rhubarb rounds on top give the bread a beautiful bakery-style finish. As the loaf bakes, the top turns golden, the sugar creates a light crunch, and the lemon aroma fills the kitchen with a fresh, sunny scent. This version stands out because the diced rhubarb is tossed with the dry ingredients before folding into the batter. That simple technique helps the fruit stay evenly distributed instead of sinking to the bottom. If you want to know how to make Delicious Lemon Rhubarb Bread at home, this method gives you a moist, citrusy loaf with a tender crumb and a pretty rhubarb topping. ## Quick Overview Delicious Lemon Rhubarb Bread is a buttery quick bread made with sour cream, lemon zest, vanilla, cardamom, and diced rhubarb. The batter is baked in a parchment-lined 9×5-inch loaf pan at 350°F until golden and set. The key technique is folding the batter gently and coating the rhubarb in the dry mixture so the fruit stays evenly suspended. ## Recipe Trust Notes Pan Size: 9×5-inch loaf pan Oven Temperature: 350°F Prep Time: 25 minutes Cook Time: 55–65 minutes based on the method Total Time: About 1 hour 17 minutes, plus cooling Texture Goal: Moist, tender, soft crumb with juicy rhubarb pieces Main Technique: Creaming butter and sugar, then gently folding dry ingredients with rhubarb into the wet mixture Biggest Mistake to Avoid: Overmixing the batter after adding the flour Best Make-Ahead Tip: Bake the loaf ahead, cool completely, then wrap tightly before slicing Doneness Cue: A toothpick inserted into the center should come out with a few moist crumbs, not wet batter Cooling Cue: Cool in the pan for 10 minutes, then transfer to a wire rack before slicing ## Top Reasons This Delicious Lemon Rhubarb Bread Is a Keeper - The crumb stays soft and tender because butter is creamed with sugar, then balanced with sour cream for moisture. - The flavor is bright but cozy, with lemon zest, vanilla essence, cardamom, and tart rhubarb working together. - The rhubarb is tossed with the dry ingredients, which helps prevent the fruit from sinking during baking. - The sliced rhubarb topping adds a pretty, rustic finish with a lightly crunchy sugar layer. - The loaf is perfect for brunch, spring baking, afternoon coffee, or a simple homemade dessert. - The recipe is make-ahead friendly because the loaf slices neatly once fully cooled. - The method uses simple visual cues, so you know exactly when the bread is golden, set, and ready. ## Everything You Need for This Delicious Lemon Rhubarb Bread For the bread: 3/4 cup butter, softened 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 all-purpose 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 For the topping: 1/4 cup rhubarb, thinly sliced into 1/4-inch rounds 2 tbsp sugar ![](https://optimalrecipes.com/wp-content/uploads/2026/06/Lemon-Rhubarb-Bread-ingredients.webp) Lemon Rhubarb Bread starts with fresh rhubarb, bright lemon zest, butter, eggs, sour cream, sugar, and flour for a moist homemade loaf. ### Ingredient Breakdown Butter gives this loaf its rich flavor and tender texture. Three-quarters cup is about 170 grams, and it should be softened before mixing so it creams smoothly with the sugar. Sugar sweetens the bread and helps create a soft, golden crumb. One and one-quarter cups is about 250 grams, and it also helps balance the tartness of the rhubarb. Sour cream adds moisture and a gentle tang. One-third cup is about 80 grams, and it helps keep the loaf tender instead of dry or crumbly. Lemon zest is the main citrus note. One and one-half tablespoons gives the loaf a fresh aroma without adding extra liquid to the batter. Vanilla essence rounds out the lemon and rhubarb flavors. The recipe notes Nielsen-Massey vanilla for better aroma, and that warm vanilla scent carries nicely through the finished bake. Eggs help bind the loaf and give it structure. Use them at room temperature when possible, because they blend more evenly into the creamed butter and sugar. All-purpose flour forms the base of the bread. One and three-quarter cups is about 220 grams, and the recipe notes King Arthur all-purpose flour as a preferred option. Baking powder gives the loaf lift. One tablespoon helps the batter rise into a soft quick bread texture. Salt balances sweetness and sharpens the lemon flavor. Without it, the bread can taste flat. Ground cardamom adds a subtle warm spice. It pairs beautifully with lemon and rhubarb because it gives the loaf a soft floral note without overpowering the fruit. Diced rhubarb brings the tart, juicy bite. Cutting it into 1/2-inch pieces helps it soften during baking while still leaving visible fruit throughout the loaf. Thin rhubarb rounds are used for the topping. Since they are sliced thinner, they soften on top and create a pretty visual layer. The final sugar topping creates light crunch. It also helps the rhubarb rounds shine because the sweetness balances their natural tartness. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. However, the texture may be slightly more delicate, so cool the loaf fully before slicing. For a dairy-free version, use a dairy-free butter alternative and a dairy-free sour cream substitute. Choose options meant for baking so the loaf still has moisture and structure. For a healthier option, cut slightly thinner slices and serve with fresh fruit. Since the loaf is already rich and buttery, smaller portions still feel satisfying. For a budget option, use any good-quality unsalted butter, regular vanilla essence, and seasonal rhubarb. The key is keeping the same ratios and method. For a kid-friendly version, serve slices with a light dusting of sugar or a small spoonful of sour cream on the side. The sweetness helps soften the tart rhubarb flavor. For a high-protein pairing, serve a slice with Greek yogurt. This keeps the bread as written while making the breakfast or snack more filling. ![](https://optimalrecipes.com/wp-content/uploads/2026/06/Delicious-Lemon-Rhubarb-Bread-–-Easy-Moist-Loaf-Cake-1.webp) Lemon Rhubarb Bread served in thick moist slices with glossy lemon glaze and tangy rhubarb pieces throughout. ## Step-by-Step Guide to Delicious Lemon Rhubarb Bread ### Step One – Prepare the Pan and Preheat the Oven Preheat your oven to 350°F. Then line a 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides. This overhang acts like handles, making it easier to lift the bread out later. In addition, parchment helps prevent sticking, especially around the sugary rhubarb topping. ### Step Two – Cream the Butter and Sugar In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. The mixture should look paler, softer, and slightly airy. This step matters because creaming incorporates air, which helps create a tender crumb. However, if the butter is too cold, it will not blend smoothly and may leave dense streaks in the batter. ### Step Three – Add the Eggs Add the eggs one at a time, beating well after each addition. The mixture should look smooth and creamy before you move on. Adding eggs gradually helps emulsify the batter. If the mixture looks slightly split, continue gently mixing until it comes together, but avoid beating aggressively. ### Step Four – Stir in Sour Cream, Lemon Zest, and Vanilla Stir in the sour cream, lemon zest, and vanilla essence until just combined. The batter should smell bright, buttery, and warm from the citrus and vanilla. Do not overmix here. You only want the wet ingredients to come together before the flour is added. ### Step Five – Combine the Dry Ingredients In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom. The dry mixture should look evenly blended with no visible pockets of baking powder. Next, add the diced rhubarb to the dry mixture and toss gently with a spatula. This flour coating helps keep the rhubarb suspended in the batter instead of sinking. ### Step Six – Fold the Batter Gently Add the dry mixture with the diced rhubarb to the wet mixture. Fold gently with a spatula until you no longer see dry flour streaks. A few small lumps are perfectly fine. However, if you keep mixing until the batter looks completely smooth, you may develop too much gluten and make the loaf tough. ### Step Seven – Fill the Loaf Pan Pour the batter into the prepared pan and smooth the top gently with a spatula. The batter should look thick, creamy, and speckled with rhubarb pieces. Avoid pressing too hard or packing the batter down. A gentle, even surface helps the loaf rise naturally. ### Step Eight – Add the Rhubarb Topping Arrange the thinly sliced rhubarb rounds on top in a single layer. Press them slightly into the batter so they stay in place as the loaf rises. Then sprinkle the 2 tablespoons of sugar evenly over the top. As the bread bakes, this sugar creates a delicate crunch and helps the tart rhubarb topping taste balanced. ### Step Nine – Bake Until Golden and Set Bake the loaf at 350°F for 55–65 minutes. The top should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs. If the top browns too quickly after about 40 minutes, tent it loosely with foil. This protects the exterior while giving the center enough time to bake through. ### Step Ten – Cool Before Slicing Cool the bread in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer it to a wire rack. Let the loaf cool completely before slicing. This is important because warm quick bread can tear, crumble, or look gummy in the center if cut too soon. ## Expert Tips for the Best Delicious Lemon Rhubarb Bread Use softened butter, not melted butter. Softened butter traps air during creaming, while melted butter can make the loaf denser. Cream the butter and sugar for the full 2–3 minutes. This gives the bread a lighter texture and a more tender bite. Measure the flour carefully. Too much flour can make the loaf dry, while too little can make the center too soft. Toss the diced rhubarb with the dry ingredients. This simple step helps distribute the fruit more evenly throughout the batter. Cut the rhubarb into even 1/2-inch pieces. Large chunks may release too much moisture in one area, while tiny pieces can disappear into the crumb. Keep the topping rhubarb thin. The 1/4-inch rounds soften better and look prettier on top. Do not overmix after adding flour. Stop folding as soon as the dry streaks disappear. Use fresh lemon zest rather than bottled lemon flavor. The zest adds fragrant citrus oils without thinning the batter. Do not skip the cardamom. Even a small amount adds warmth and depth to the lemon-rhubarb flavor. Tent with foil if needed. If the top is browning before the center is done, foil protects the crust while the inside finishes baking. Use the toothpick test in the center. The center is the slowest part to bake, so it gives the most reliable doneness cue. Look for moist crumbs, not wet batter. A few crumbs mean the loaf is baked but still moist. Cool completely before slicing. The crumb firms as it cools, which gives you cleaner, softer slices. Store the loaf tightly wrapped. Quick breads dry out when exposed to air, so wrap it well once cooled. For the best flavor, slice with a serrated knife. A gentle sawing motion protects the tender crumb and the rhubarb topping. ## Common Problems and Easy Fixes ### Why did my Lemon Rhubarb Bread turn out dense? The most common cause is overmixing after the flour is added. When flour is worked too much, gluten develops and the loaf becomes tough. To fix this next time, fold gently with a spatula and stop as soon as no dry flour streaks remain. ### Why did my rhubarb sink to the bottom? Rhubarb can sink if it is too wet, too large, or not coated in flour. The recipe solves this by tossing diced rhubarb with the dry ingredients before folding it into the batter. Also, keep the pieces around 1/2 inch for better distribution. ### Why is the center underbaked? The center may be underbaked if the loaf was removed too early or the top browned too fast. Bake until a toothpick comes out with moist crumbs, not wet batter. If needed, tent the top with foil after 40 minutes and continue baking. ### Why is the top too dark? A dark top usually means the surface browned before the inside finished baking. Because this loaf has sugar and rhubarb on top, browning can happen quickly. To prevent this, tent loosely with foil once the top reaches a golden color. ### Why did my bread crumble when sliced? The bread may crumble if it was sliced while still warm. Quick breads need cooling time so the crumb can set. Let the loaf cool in the pan for 10 minutes, then cool completely on a wire rack before slicing. ### Why does my loaf taste too tart? Rhubarb is naturally tart, so the flavor depends on the pieces you use. The sugar in the batter and topping balances that sharpness. If you prefer a sweeter serving, pair each slice with a small spoonful of sour cream or sweetened cream. ### Why did my batter look curdled? The batter may look curdled if the eggs or sour cream were too cold. Room temperature ingredients blend more smoothly with butter and sugar. However, a slightly curdled wet mixture can often recover once the dry ingredients are folded in gently. ### Why is my loaf dry? Dryness can come from too much flour, overbaking, or slicing before cooling properly. Measure carefully, check for moist crumbs, and do not bake far past the doneness point. Also, wrap leftovers tightly once the loaf is fully cool. ![](https://optimalrecipes.com/wp-content/uploads/2026/06/Delicious-Lemon-Rhubarb-Bread-–-Moist-Loaf-Cake.webp) Lemon Rhubarb Bread sliced to show a soft golden crumb, juicy rhubarb pieces, and a lightly crisp homemade crust. ## Flavor Variations & Dietary Swaps - Healthier version: Serve thinner slices with fresh fruit or Greek yogurt. - Kid-friendly version: Add a little extra sugar on top so the tart rhubarb tastes softer. - Budget version: Use standard unsalted butter, regular vanilla essence, and seasonal rhubarb. - High-protein pairing: Serve slices with plain or vanilla Greek yogurt. - Extra lemon version: Add a little more lemon zest for a stronger citrus aroma. - Warm spice version: Keep the cardamom and add the loaf to a cozy brunch spread. - Holiday version: Serve with a light dusting of sugar and fresh rhubarb topping for a pretty spring table. - Dairy-free version: Use baking-friendly dairy-free butter and sour cream alternatives. - Gluten-free version: Use a 1:1 gluten-free all-purpose flour blend. - Make-ahead method: Bake the loaf a day ahead, cool completely, wrap tightly, and slice before serving. - Freezer strategy: Freeze the fully cooled loaf whole or in slices, wrapped tightly to protect the crumb. ## Serving Suggestions for Any Occasion **For breakfast**, serve Delicious Lemon Rhubarb Bread with coffee, tea, or a spoonful of sour cream on the side. The lemon aroma and tart rhubarb make it feel fresh without being too heavy. **For brunch**, slice the loaf thickly and arrange it on a bright plate. In addition, the rhubarb topping makes it beautiful enough for a spring table or weekend gathering. **For dessert**, serve it at room temperature with a small spoonful of whipped cream or yogurt. The creamy side balances the tart fruit and buttery crumb. **For meal prep**, slice the cooled loaf and wrap portions individually. Then you can enjoy a quick sweet snack with clean slices during the week. **For holidays**, place the loaf on a serving board and let the ruby-pink rhubarb topping be the centerpiece. The color feels cheerful, bright, and naturally elegant. Try it with our lemon quick bread recipe. Serve it beside our strawberry rhubarb dessert bars. Pair it with our spring brunch recipe collection. Add it to our easy homemade loaf cakes category. Enjoy it after our fresh berry breakfast bake. Would you serve this loaf warm with coffee, or fully cooled as a pretty brunch slice? ## Nutrition Facts The recipe lists 2325 calories. Based on 12 slices, that equals approximately 194 calories per slice. Estimated per serving: Calories: 194 Protein: 3g Carbs: 28g Fat: 9g Sugar: 17g Fiber: 1g Sodium: 180mg Cholesterol: 50mg Nutrition will vary depending on exact butter, flour, sour cream, vanilla, and slice size used. ## Keeping Leftovers Fresh Store the cooled loaf tightly wrapped at room temperature for up to 2 days. Because it has a moist crumb and fruit, keep it away from heat and direct sunlight. For longer storage, refrigerate it for up to 5 days. Wrap it well or place it in an airtight container so the slices do not dry out. To freeze, cool the loaf completely first. Then wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months for the best texture. When ready to serve, thaw overnight in the refrigerator or at room temperature until soft. This loaf does not need reheating, but you can warm a slice briefly if you prefer a softer texture. Use a low oven or a short microwave burst, but avoid overheating because the crumb can dry out. If reheating in the oven, wrap the slice lightly in foil and warm at a gentle temperature until just softened. If microwaving, heat briefly and check often. For the best make-ahead result, bake the loaf the day before serving. Then cool completely, wrap tightly, and slice right before placing it on the table. ## Best Reader Questions Answered Quickly Can I use frozen rhubarb? Yes, but thaw and drain it well before using. Why toss rhubarb with flour? It helps keep the pieces evenly distributed in the batter. Can I skip cardamom? Yes, but it adds warmth and depth. When is it done? A toothpick should come out with moist crumbs, not wet batter. Can I freeze it? Yes, freeze the cooled loaf or slices tightly wrapped. ## FAQs About Delicious Lemon Rhubarb Bread ### What makes lemon rhubarb bread special? Lemon rhubarb bread is special because it balances bright citrus flavor with tart, juicy rhubarb in a soft quick bread crumb. The lemon zest adds fresh aroma, while the rhubarb creates little tangy pockets throughout the loaf. In this recipe, sour cream keeps the bread moist and tender. ### What are the common mistakes when making rhubarb cake or rhubarb bread? The most common mistakes are overmixing the batter, adding wet rhubarb, using oversized rhubarb pieces, and slicing before the loaf cools. Overmixing makes the crumb tough, while too much rhubarb moisture can make the center gummy. For best results, dice rhubarb evenly and fold gently. ### What is the secret to a good lemon loaf? The secret to a good lemon loaf is using fresh lemon zest, softened butter, and a moist ingredient like sour cream. Lemon zest gives stronger citrus flavor than juice because it contains fragrant oils. Also, avoid overbaking; the loaf should come out with a few moist crumbs. ### Do I need to cook rhubarb before putting it in a cake? No, you do not need to cook rhubarb before adding it to cake or quick bread. Raw diced rhubarb softens as the loaf bakes and keeps its fresh tart flavor. However, toss the rhubarb with the dry ingredients first to help prevent sinking and excess moisture pockets. ### Why is my lemon rhubarb bread soggy in the middle? Lemon rhubarb bread can turn soggy in the middle if it is underbaked, overfilled with rhubarb, or sliced while still warm. Bake until a toothpick inserted in the center comes out with moist crumbs, not wet batter. Then cool completely before slicing for the cleanest texture. ## Similar Recipes to Explore Try our **[Pecan Praline Buttermilk Loaf Cake – Easy Dessert Recipe](https://optimalrecipes.com/pecan-praline-buttermilk-loaf-cake-easy-dessert-recipe/)**. Save our **[Strawberry Drizzle Loaf Cake with Fresh Berries](https://optimalrecipes.com/strawberry-drizzle-loaf-cake-with-fresh-berries/)**. Make our **[Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe](https://optimalrecipes.com/lemon-zucchini-bread-a-zesty-loaf-recipe/)**. Explore our **[Lemon Loaf Cake Recipe – Easy, Moist, and Delicious Treat](https://optimalrecipes.com/lemon-loaf-cake-recipe-easy-moist-and-delicious-treat/)**. Try our **[Creamy Strawberry Rhubarb Pie – Easy Summer Dessert!](https://optimalrecipes.com/strawberry-rhubarb-pie-easy-summer-dessert/)**. ## From My Kitchen to Yours Delicious Lemon Rhubarb Bread is the kind of loaf that feels simple, pretty, and comforting all at once. The crumb is soft and buttery, the lemon zest smells bright and fresh, and the rhubarb gives every slice a juicy tart surprise. It is perfect for brunch, spring baking, family snacking, or a cozy afternoon with tea. In addition, the sugared rhubarb topping makes it beautiful enough to share without needing frosting or glaze. Would you make this loaf for brunch or keep it as a sweet coffee snack? And would you add extra lemon zest or keep the soft cardamom note as written? **[Save this recipe](https://www.pinterest.com/optimalrecipesvip/_saved/)**, share it with someone who loves rhubarb, and leave a comment with your favorite way to serve it. clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon ![](https://optimalrecipes.com/wp-content/uploads/2026/06/Delicious-Lemon-Rhubarb-Bread.webp) ## Delicious Lemon Rhubarb Bread – Easy Moist Loaf Cake No reviews - Author: Patricia Jannet - Total Time: 1 hour 17 minutes - Yield: 12 slices 1x - Diet: Vegetarian [Print Recipe](#) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=%23) ### Description Lemon Rhubarb Bread is a moist, buttery quick bread with fresh lemon zest, tender rhubarb pieces, a soft sour cream crumb, and a lightly sugared rhubarb topping. ### Ingredients Scale 1x2x3x - 3/4 cup butter, softened - 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 all-purpose 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, for topping ### Instructions - Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on the long sides for easy removal. - In a large bowl, beat the softened butter and sugar together for 2-3 minutes, until light, fluffy, and pale. - Add the eggs one at a time, beating well after each addition until the mixture looks smooth and creamy. - Stir in the sour cream, lemon zest, and vanilla essence until just combined. - In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. - Add the diced rhubarb to the dry ingredients and gently toss to coat the pieces in flour, which helps prevent sinking. - Fold the dry mixture with the diced rhubarb into the wet mixture using a spatula until just combined and no dry flour streaks remain. - Pour the batter into the prepared loaf pan and gently smooth the top. - Arrange the thinly sliced rhubarb rounds over the top in a single layer and press them lightly into the batter. - Sprinkle the remaining 2 tablespoons of sugar evenly over the rhubarb topping. - Bake at 350°F for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. - If the top browns too quickly after about 40 minutes, loosely tent the loaf with foil and continue baking until the center is done. - Cool the bread in the pan for 10 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing. ### Notes - Use softened butter, not melted butter, for the best tender crumb. - Tossing the rhubarb with the dry ingredients helps distribute it evenly throughout the loaf. - Do not overmix after adding the flour, or the bread may become dense and tough. - A few small lumps in the batter are fine and help keep the loaf tender. - Tent the bread loosely with foil if the top browns before the center is fully baked. - Let the loaf cool completely before slicing to prevent crumbling or a gummy center. - Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. - Freeze the cooled loaf or individual slices for up to 2 months. - Prep Time: 25 minutes - Cook Time: 55-65 minutes - Category: Bread - Method: Baking - Cuisine: American ### Nutrition - Serving Size: 1 slice - Calories: 194 - Sugar: 17g - Sodium: 180mg - Fat: 9g - Saturated Fat: 5g - Unsaturated Fat: 3g - Trans Fat: 0g - Carbohydrates: 28g - Fiber: 1g - Protein: 3g - Cholesterol: 50mg ### Did you make this recipe? 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