Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add the lemon juice and zest, combining everything until well incorporated.
- Gradually add the dry ingredient mixture into the wet mixture, stirring until combined. Be careful not to overmix.
- Gently fold in the chopped rhubarb.
- Transfer the batter into your prepared loaf pan, smoothing the top.
Baking
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a dairy-free version, substitute unsalted butter with plant-based butter. If rhubarb isn’t available, strawberries can be used as a substitute. Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.