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
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.
