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Lemon Rhubarb Bread

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A delightful quick bread featuring bright lemon zest and tangy rhubarb, perfect for spring. It’s moist, tender, and incredibly easy to make.

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, ensuring it overhangs 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 of diced rhubarb to the dry mixture and gently toss to coat it evenly.
  8. Add the dry ingredient mixture (with the coated 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 and smooth the top gently.
  11. Arrange the 1/4 cup of thinly sliced rhubarb rounds on top of the batter in a single layer.
  12. Lightly press the sliced rhubarb into the batter.
  13. Sprinkle the 2 tablespoons of sugar evenly over the rhubarb topping.
  14. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  15. If the top browns too quickly, loosely tent the bread with foil after 40 minutes.
  16. Cool the bread in the pan for 10 minutes.
  17. Lift the bread out of the pan using the parchment paper overhang and transfer it to a wire rack.
  18. Cool completely on the wire rack before slicing and serving.

Notes

Ensure butter and eggs are at room temperature for best mixing results.
Do not overmix the batter once dry ingredients are added to keep the bread tender.
Coating diced rhubarb in flour prevents it from sinking to the bottom of the loaf.
Tent with foil if the top browns too fast to ensure even baking.

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