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–+ servings
Lemon Rhubarb Bread

Lemon Rhubarb Bread That’s Moist and Irresistible

This Lemon Rhubarb Bread is a flavorful springtime treat, combining tangy lemon and tart rhubarb with cardamom for an irresistible taste experience.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup unsalted butter softened; use Kerrygold for best results
  • 1 cup sugar to sweeten the bread
  • 3/4 cup sour cream substitute with plain Greek yogurt for a healthier option
  • 1 tablespoon lemon zest use fresh for maximum aroma
  • 1 teaspoon vanilla essence Nielsen-Massey recommended
  • 2 large eggs room temperature
  • 2 cups all-purpose flour King Arthur preferred
  • 2 teaspoons baking powder check expiration
  • 1/2 teaspoon salt enhances flavor
  • 1 teaspoon ground cardamom substitute with cinnamon if necessary
  • 1 cup rhubarb diced into 1/2-inch pieces; if frozen, ensure it's thawed and drained
For the Topping
  • 1 cup additional topping rhubarb thinly sliced

Equipment

  • 9x5 inch loaf pan
  • mixing bowl
  • hand or stand mixer
  • Whisk
  • spatula

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
  2. In a bowl, cream together the softened butter and sugar until light and fluffy.
  3. Incorporate the eggs one at a time, adding sour cream, lemon zest, and vanilla essence into the mixture.
  4. Whisk together the flour, baking powder, salt, and cardamom in a separate bowl, then toss in diced rhubarb.
  5. Fold the dry mixture into the wet batter until just combined.
  6. Transfer the batter into the loaf pan and decorate the top with thinly sliced rhubarb.
  7. Sprinkle sugar over the top and bake for 55-65 minutes, checking with a toothpick for doneness.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Pat rhubarb dry before mixing to avoid excess moisture. Avoid overmixing to maintain light texture. Test doneness using a toothpick.

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