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Moist and tangy homemade lemon rhubarb bread sliced on a wooden board.

Simple Lemon Rhubarb Bread

A delightful baked treat combining sweet and tangy flavors with a moist texture, 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: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
Filling
  • 1 cup rhubarb, chopped

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, eggs, vanilla extract, lemon juice, and lemon zest.
Mixing and Baking
  1. Pour the wet ingredients into the dry and mix until just combined. Fold in the chopped rhubarb.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve slices with a pat of butter or whipped cream. Pairs well with fresh fruits and tea.
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