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Delicious Lemon Rhubarb Bread

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A delightful and moist quick bread featuring the bright flavors of lemon and tangy rhubarb, perfect for spring baking.

Ingredients

Scale
  • 3/4 cup butter
  • 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 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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×5-inch loaf pan with parchment paper, allowing the paper to overhang slightly on the long sides.
  3. In a large bowl, beat the softened butter and 1 1/4 cups sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the sour cream, lemon zest, and vanilla essence until just combined.
  6. In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom.
  7. Gently toss the 1 3/4 cups diced rhubarb with the dry flour mixture using a spatula.
  8. Add the dry ingredient mixture (with the diced rhubarb) to the wet mixture.
  9. Fold gently with a spatula until just combined; do not overmix.
  10. Pour the batter into the prepared loaf pan, smoothing the top gently.
  11. Arrange the 1/4 cup thinly sliced rhubarb rounds on top in a single layer, pressing them slightly into the batter.
  12. Sprinkle the 2 tablespoons of sugar evenly over the rhubarb.
  13. Bake in the preheated oven for 55-65 minutes.
  14. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs.
  15. If the top browns too quickly, tent the bread loosely with foil after 40 minutes.
  16. Cool in the pan for 10 minutes.
  17. Turn out onto a wire rack to cool completely before slicing.

Notes

Ensure butter and eggs are at room temperature for best results.
Do not overmix the batter; mix until just combined.
Tossing diced rhubarb with flour prevents it from sinking to the bottom.
Use parchment paper slings for easy removal of the loaf.
Cool completely before slicing for a cleaner cut and better texture.

Find it online: https://theopenoven.com/delicious-lemon-rhubarb-bread/