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Delicious Lemon Rhubarb Bread

Delicious Lemon Rhubarb Bread

This Lemon Rhubarb 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 1 hour
Total Time 1 hour 15 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). Grease and flour 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, and eggs. Mix until well combined.
  3. In another bowl, whisk together the flour, baking powder, salt, and ground cardamom. Gradually add this to the wet ingredients, mixing until just combined. Gently fold in the diced rhubarb.
  4. Pour the batter into the prepared loaf pan. For the topping, sprinkle the sliced rhubarb and sugar on top.
  5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.

Notes

This bread can be stored in an airtight container at room temperature for up to 3 days.