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Lemon Rhubarb Bread

Lemon Rhubarb Bread
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A delightful quick bread featuring tart rhubarb and bright lemon, 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 for 2-3 minutes until light and fluffy.
  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. Add the 1 3/4 cups diced rhubarb to the dry mixture and gently toss to coat.
  8. Add the dry ingredient mixture (with the diced rhubarb) to the wet mixture.
  9. Fold gently with a spatula until just combined, ensuring no dry flour streaks remain.
  10. Pour the batter into the prepared loaf pan and smooth the top gently with a spatula.
  11. Arrange the 1/4 cup thinly sliced rhubarb rounds on top of the batter in a single layer, pressing them slightly.
  12. Sprinkle the 2 tablespoons of sugar evenly over the rhubarb topping.
  13. Bake in the preheated oven for 55-65 minutes.
  14. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
  15. If the top browns too quickly, loosely tent the bread with foil after 40 minutes of baking.
  16. Cool the bread in the pan for 10 minutes.
  17. Carefully lift the bread out of the pan using the parchment paper overhang.
  18. Transfer the bread to a wire rack to cool completely before slicing and serving.

Notes

Ensure butter is softened, not melted, for the best texture.
Do not overmix the batter to keep the bread tender.
Coating rhubarb in flour prevents it from sinking to the bottom.
Let the bread cool completely for clean slices and better flavor.

Find it online: https://theopenoven.com/lemon-rhubarb-bread-2/