Go Back
Sliced quick lemon rhubarb bread on a wooden cutting board

Quick Lemon Rhubarb Bread

This Quick Lemon Rhubarb Bread combines tangy lemon and fresh rhubarb for a moist and flavorful loaf, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
Filling
  • 1 cup rhubarb, chopped Use fresh rhubarb for best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together melted butter, eggs, buttermilk, lemon juice, and lemon zest.
  4. Add wet ingredients to dry ingredients and mix until just combined. Fold in chopped rhubarb.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Let cool before slicing and serving.

Notes

Serve warm or at room temperature. A dusting of powdered sugar can add a lovely finish. Pairs well with tea or coffee. Store in an airtight container for up to 3 days or refrigerate for about a week. Can be frozen for up to 3 months.
QR Code linking back to recipe