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Loaf of freshly baked Lemon Rhubarb Bread on a wooden table.

Delicious Lemon Rhubarb Bread

A delightful bread that combines the tartness of rhubarb with the bright zing of lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.