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Delicious Lemon Rhubarb Bread

Delicious Lemon Rhubarb Bread

This bread combines the tartness of rhubarb with the brightness of lemon for a delightful treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • ¾ cup butter I like Kerrygold unsalted butter for this
  • 1 ¼ cups sugar
  • ⅓ cup sour cream
  • 1 ½ tablespoon lemon zest
  • 1 ½ teaspoon vanilla essence I always use Nielsen-Massey for better aroma
  • 1 ¾ cups flour I always use King Arthur all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1 ¾ cups rhubarb diced into ½-inch pieces
For the Topping
  • ¼ cup rhubarb thinly sliced into ¼-inch rounds
  • 2 tablespoon sugar

Equipment

  • Mixing Bowl
  • Loaf Pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the sour cream, lemon zest, vanilla essence, and eggs, mixing well after each addition.
  3. In another bowl, whisk together the flour, baking powder, salt, and ground cardamom. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced rhubarb.
  4. Pour the batter into the prepared loaf pan.
  5. For the topping, sprinkle the sliced rhubarb and sugar over the batter.
  6. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can store this bread in an airtight container at room temperature for up to 3 days.