Lemon Rhubarb Bread

This Lemon Rhubarb Bread is soft, moist, and perfectly sweet, with pops of juicy rhubarb and a refreshing citrus twist.

Course Breakfast, Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 347

Author Lily Ernst

Ingredients

For quick bread:

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

For topping:

¼ cup (30g) rhubarb cut in 1/4-inch slices
1-2 Tbsp granulated sugar

Instructions

Preheat oven to 350F. Butter and line a loaf pan with parchment paper with overhang sides for easy removal.
In a medium bowl, whisk together the melted butter, sugar, eggs, sour cream or yogurt, lemon zest, and vanilla extract. Set aside.
½ cup unsalted butter, 1 cup (200g) granulated sugar, ⅓ cup sour cream or plain yogurt, 1 Tbsp lemon zest, 1 tsp vanilla extract, 2 large eggs
In a large bowl, whisk together the flour, baking powder, and salt. Toss in the rhubarb to coat.
1 ¾ cup (220g) all-purpose flour, 1 Tbsp baking powder, ½ tsp kosher salt, 1¾ cups (210g) rhubarb
Add the wet ingredients to the dry ingredients and mix until just combined. Transfer the batter to the prepared pan and spread out evenly. Top with remaining rhubarb and sprinkle with sugar.
¼ cup (30g) rhubarb, 1-2 Tbsp granulated sugar
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be 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.

Nutrition