Lemon Rhubarb Bread

When I think of warm afternoons spent in the kitchen, the aroma of freshly baked bread often fills my mind. One of my favorite memories is making lemon rhubarb bread with my grandma, whose laughter and stories brought every ingredient to life. The tartness of the rhubarb mixed with the bright zing of lemon always reminded us of sunny days. This recipe holds a special place in my heart because it combines those cherished moments with a burst of flavor that can brighten any day. You’ll find that each slice of this bread not only offers a delightful taste but also a sense of nostalgia and warmth that makes it truly special.

why make this recipe

You should make this Delicious Lemon Rhubarb Bread because it offers a wonderful balance of flavors. The tartness of rhubarb pairs perfectly with the sweetness of lemon, creating a refreshing and tasty treat. This bread is great for breakfast, a snack, or even dessert. Plus, it’s a wonderful way to use rhubarb when it’s in season. Baking this bread will not only fill your home with a delightful aroma, but it will also bring smiles to your family and friends.

how to make Delicious Lemon Rhubarb Bread

Ingredients

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1 1/4 cups sugar
• 1/3 cup sour cream
• 1 1/2 tbsp lemon zest
• 1 1/2 tsp vanilla essence (I always use Nielsen-Massey for better aroma)
• 2 eggs
• 1 3/4 cups flour (I always use King Arthur 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

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the sour cream, lemon zest, and vanilla essence, mixing well.
4. Beat in the eggs one at a time until fully combined.
5. In another bowl, whisk together the flour, baking powder, salt, and cardamom.
6. Gradually add the dry ingredients to the wet mixture until just combined.
7. Fold in the diced rhubarb gently.
8. Pour the batter into a greased loaf pan.
9. Top with the thinly sliced rhubarb and sprinkle the 2 tbsp of sugar over the top.
10. Bake for about 60 minutes, or until a toothpick comes out clean.
11. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

how to serve Delicious Lemon Rhubarb Bread

This bread is best served warm or at room temperature. Slice it and enjoy it plain, or with a spread of butter for extra richness. It pairs wonderfully with a cup of tea or coffee.

how to store Delicious Lemon Rhubarb Bread

To store your Delicious Lemon Rhubarb Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. If you want to keep it longer, you can freeze it for up to three months.

tips to make Delicious Lemon Rhubarb Bread

• Make sure to chop your rhubarb into even pieces for consistent baking.
• Don’t overmix the batter; just stir until combined for a tender bread.
• Allow the bread to cool completely before slicing for cleaner pieces.
• You can add nuts for a nice crunch if you like.

variation

You can customize this recipe by adding blueberries or chopped nuts for added flavor and texture. Another option is to replace some of the flour with whole wheat flour for a healthier version.

FAQs

1. Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the batter.

2. How can I tell when the bread is done?

Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.

3. Can this bread be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum for better structure.

Delicious Lemon Rhubarb Bread

A delightful bread that combines the tartness of rhubarb with the bright zing of lemon, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 3/4 cup butter (I like Kerrygold unsalted butter for this) Softened for easy mixing.
• 1 1/4 cups sugar
• 1/3 cup sour cream
• 1 1/2 tbsp lemon zest
• 1 1/2 tsp vanilla essence (I always use Nielsen-Massey for better aroma)

Dry Ingredients

• 1 3/4 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cardamom

Rhubarb Topping

• 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.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the sour cream, lemon zest, and vanilla essence, mixing well.
4. Beat in the eggs one at a time until fully combined.
5. In another bowl, whisk together the flour, baking powder, salt, and cardamom.
6. Gradually add the dry ingredients to the wet mixture until just combined.
7. Fold in the diced rhubarb gently.
8. Pour the batter into a greased loaf pan.
9. Top with the thinly sliced rhubarb and sprinkle the 2 tbsp of sugar over the top.

Baking

1. Bake for about 60 minutes, or until a toothpick comes out clean.
2. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread is best served warm or at room temperature. Wrap tightly for storage. Can be frozen for up to three months.