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
- 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