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Slice of zesty lemon rhubarb bread on a wooden cutting board

Zesty Lemon Rhubarb Bread

A delightful balance of sweet and tangy, this quick bread features fresh rhubarb and vibrant lemon flavor, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs at room temperature
  • 1/2 cup sour cream can substitute with Greek yogurt or buttermilk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
Dry Ingredients
  • 1 cup all-purpose flour can substitute with gluten-free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Fruits
  • 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 mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the sour cream, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the chopped rhubarb.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

This bread is best served plain, with butter, or paired with tea or coffee. Store wrapped for freshness or freeze for longer storage. Consider variations like adding berries or nuts.
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