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Lemon Rhubarb Bread

A delightful treat that combines the tartness of rhubarb with the refreshing zing of lemon, this moist and flavorful bread is perfect for any occasion.
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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: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/4 cup butter, softened Use unsalted butter for best results.
  • 1/2 cup milk Any milk can be used; non-dairy options are acceptable.
  • 1 large egg Room temperature is best.
  • 1 teaspoon lemon zest Freshly grated lemon zest for maximum flavor.
  • 1 tablespoon lemon juice Freshly squeezed is recommended.
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar Adjust if you prefer a sweeter bread.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rhubarb, chopped Fresh rhubarb is best.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg, lemon zest, and lemon juice until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  6. Fold in the rhubarb gently to avoid breaking it down too much.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store the cooled bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze wrapped individually in plastic wrap.
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