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Zesty Lemon Rhubarb Bread

A delicious and tangy bread that combines the refreshing flavors of lemon with the tartness of rhubarb, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons baking powder
  • 0.25 teaspoons salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 0.25 cups lemon juice
Filling
  • 1 cups rhubarb, chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  3. In a separate large bowl, cream the softened unsalted butter and sugar until light and fluffy.
  4. Add the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry mixture into the wet ingredients, folding gently to combine.
  6. Gently fold in the chopped rhubarb.
Baking
  1. Pour the batter into your prepared loaf pan.
  2. Bake for approximately 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a delightful twist, consider adding a light glaze made from powdered sugar and lemon juice. Store in an airtight container at room temperature for 3-4 days or freeze for longer storage.