Go Back
–+ servings
Lemon Rhubarb Bread

Moist Lemon Rhubarb Bread to Brighten Your Spring Baking

This Lemon Rhubarb Bread is moist, tangy, and perfect for spring baking.
Print Recipe Pin Recipe
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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Butter softened
  • 1 cup Sugar can use coconut sugar for deeper flavor
  • 1 cup Sour Cream plain Greek yogurt works as a substitute
  • 2 tablespoons Lemon Zest use fresh for best flavor
  • 1 teaspoon Vanilla Essence almond extract is a good alternative
  • 3 large Eggs ensure they are at room temperature
  • 2 cups Flour gluten-free all-purpose flour can be used
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1/2 teaspoon Salt balance of sweetness
  • 1 teaspoon Ground Cardamom can substitute with ground cinnamon
  • 1 cup Rhubarb (Diced) pat dry before adding
  • 1/2 cup Rhubarb (Sliced for Topping) for visual appeal
  • 2 tablespoons Extra Sugar (for Topping) for a crunchy layer

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • Electric Mixer
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Lemon Rhubarb Bread
  1. Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
  2. Cream together softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing fully, then add sour cream, lemon zest, and vanilla.
  4. In a separate bowl, whisk flour, baking powder, salt, and ground cardamom together.
  5. Toss diced rhubarb in the dry mixture to coat.
  6. Fold dry ingredients and rhubarb into the wet mixture gently until just combined.
  7. Pour batter into prepared pan, top with sliced rhubarb and extra sugar.
  8. Bake for 55-65 minutes, tent with foil after 40 minutes if browning too quickly.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 6mgCalcium: 2mgIron: 5mg

Notes

Ensure rhubarb is patted dry to avoid excess moisture. Avoid overmixing to keep texture light.

Tried this recipe?

Let us know how it was!