Lemon Rhubarb Bread

Name: Lemon Rhubarb Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: ½ cup unsalted butter (melted); 1 cup (200g) granulated sugar; ⅓ cup sour cream or plain yogurt (room temperature); 1 Tbsp lemon zest; 1 tsp vanilla extract; 2 large eggs (room temperature); 1 ¾ cup (220g) all-purpose flour; 1 Tbsp baking powder; ½ tsp kosher salt; 1¾ cups (210g) rhubarb (cut in 1/4-inch slices ); ¼ cup (30g) rhubarb (cut in 1/4-inch slices ); 1-2 Tbsp granulated sugar

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by Lily Ernst on April 21, 2025

This Lemon Rhubarb Bread is soft, moist, and perfectly sweet, with pops of juicy rhubarb and a refreshing citrus twist. Whether you’ve got fresh rhubarb from the garden or stalks from the farmers’ market, this recipe is a beautiful way to celebrate the season.

An overhead view of a loaf lemon rhubarb bread on a wooden cutting board.

Table of Contents

Why you’ll love this recipe:

Easy to make – No mixer needed. This recipe comes together quickly and easily by hand.
Bright and tangy – Every bite is bursting with tart rhubarb and fresh lemon zest for a vibrant, citrusy flavor.
Soft and moist – Made with butter, sour cream (or yogurt), and the natural juiciness of rhubarb, this bread stays moist and tender without being heavy.

If you’re a fan of rhubarb desserts, you must try my Easy Rhubarb Crisp, Dreamy Rhubarb Bars, and Fresh Rhubarb Muffins. If you’re in the mood for something lemony, try my Easy Lemon Bars, Lemon Crumb Cake, and Bakery-Style Lemon Muffins.

A lemon rhubarb loaf on a wooden cutting board with two slices cut.

Ingredients you’ll need and why:

Unsalted butter – Adds a rich flavor and creates a soft, tender crumb. Using unsalted butter lets you control the salt level.
Granulated sugar – Sweetens the bread and helps lock in moisture for a soft texture.
Sour cream or plain yogurt – Adds moisture and a subtle tang while keeping the crumb tender.
Lemon zest & vanilla extract – Lemon zest brings bright citrus flavor; vanilla adds warmth and depth.
Eggs – Bind the ingredients, provide structure, and add richness.
Baking powder & salt – Baking powder lifts the bread; salt sharpens and balances the flavors.
Rhubarb – Adds tart, juicy bursts of flavor and extra moisture to every bite.

How to make lemon rhubarb bread:

(The full written and printable recipe is further below.)

Step #1) In a medium bowl, whisk together the melted butter, sugar, eggs, sour cream or yogurt, lemon zest, and vanilla extract. Set aside.

Step #2) In a large bowl, whisk together the flour, baking powder, and salt. Toss in the rhubarb to coat.

Step #3) Add the wet ingredients to the dry ingredients and mix until just combined. Transfer the batter to a parchment paper-lined loaf pan.

Step #4) Top with more rhubarb and sprinkle with sugar. Bake at 350F for 60 minutes or until a toothpick inserted into the center comes out clean.

🌟 Baker’s tips:

Use fresh rhubarb for the best texture, but frozen will work in a pinch.
Don’t skip the lemon zest — it’s the secret to that bold citrus flavor!
If you like a stronger lemon kick, rub the lemon zest with the sugar first to extract all the lemon oil before combining the rest of the wet ingredients.

Delicious variations:

Strawberry Rhubarb Bread: Swap half the rhubarb for chopped fresh strawberries for a classic spring flavor combo.
Coconut Lemon Rhubarb Bread: Stir ½ cup shredded coconut into the batter for extra texture and tropical flair.
Cinnamon Sugar Topping: Before baking, sprinkle the top with cinnamon sugar for a sweet, slightly crunchy crust.
Orange Twist: Replace the lemon zest with orange zest for a softer, sweeter citrus flavor.

Two slices of lemon rhubarb bread on a pink and white plate.

Storage & freezing instructions:

Storing – Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the bread in a sealed container for up to 1 week. Allow it to come to room temperature or warm it slightly before serving.

Freezing – Wrap the completely cooled loaf in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or in the fridge overnight. For a fresh-baked texture, place in a 350F oven for 10-15 minutes or until heated through and crispy on top.

Recipe FAQs:

Do I need to peel rhubarb before using it?

Nope! There’s no need to peel rhubarb unless the stalks are especially thick and fibrous. Simply wash and dice.

Why did my lemon rhubarb bread sink in the middle?

This usually happens if the bread was underbaked or the oven door was opened too early. Make sure a toothpick comes out clean before removing the bread from the oven.

Can I use oil instead of melted butter?

Yes, you can substitute an equal amount of neutral oil (like canola or vegetable oil) for the melted butter. The texture will be just as moist, but the flavor will be slightly less rich and buttery.

If you’ve tried this Lemon Rhubarb Bread Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!