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Delicious lemon rhubarb bread with a golden crust and fresh fruit slices

Best Lemon Rhubarb Bread

A delightful blend of tart rhubarb and refreshing lemon in a moist loaf, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rhubarb, chopped Fresh rhubarb for best flavor.
  • 1/2 cup sugar Divided for rhubarb and for creaming with butter.
  • 1/2 cup butter, softened At room temperature for better mixing.
  • 2 pieces eggs Also at room temperature.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Freshly grated for the best flavor.
  • 1/4 cup lemon juice Freshly squeezed is recommended.
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a bowl, mix chopped rhubarb with 1/2 cup sugar and let sit for about 10 minutes to draw out the juices.
Mixing
  1. In another bowl, cream together the softened butter and remaining sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture until just combined; do not overmix.
  5. Fold in the rhubarb mixture gently to preserve its texture.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Best served warm with butter or honey. Can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
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