Go Back

Classic Lemon Rhubarb Bread

A delightful loaf that blends the tartness of rhubarb with the vibrant zing of lemon, creating a sweet and sour flavor profile perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup rhubarb, chopped
  • 1 cup sugar Can substitute with coconut sugar.
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup milk
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan with butter or cooking spray.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, vanilla extract, and lemon zest, mixing just until combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly incorporate this dry mixture into the wet ingredients.
  5. Gradually mix in the milk until the batter is smooth. Gently fold in the chopped rhubarb.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick placed in the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in the microwave for 15-20 seconds.