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Lemon Rhubarb Bread Recipe

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4.4 from 584 reviews

This Delicious Lemon Rhubarb Bread combines the tartness of fresh rhubarb with bright lemon zest for a moist, flavorful quick bread. With a crunchy sugar-topped rhubarb garnish and a tender crumb enriched by butter and sour cream, it’s perfect for breakfast, brunch, or a delightful snack.

Ingredients

For the bread:

  • 3/4 cup unsalted butter (preferably Kerrygold), softened
  • 1 1/4 cups sugar
  • 1/3 cup sour cream
  • 1 1/2 tbsp lemon zest
  • 1 1/2 tsp vanilla essence (Nielsen-Massey recommended)
  • 2 eggs
  • 1 3/4 cups all-purpose flour (King Arthur preferred)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 1 3/4 cups rhubarb, diced into 1/2-inch pieces

For the topping:

  • 1/4 cup rhubarb, thinly sliced into 1/4-inch rounds
  • 2 tbsp sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, letting the paper overhang the long sides for easy bread removal.
  2. Cream butter and sugar: In a large bowl, beat softened butter and sugar together for 2-3 minutes until light and fluffy, incorporating air for a tender crumb.
  3. Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon zest, and vanilla essence until just combined.
  4. Mix dry ingredients and rhubarb: In another bowl, whisk together flour, baking powder, salt, and cardamom. Toss diced rhubarb with the dry mixture to coat evenly and prevent sinking.
  5. Combine wet and dry: Gently fold the dry rhubarb mixture into the wet ingredients with a spatula until just combined, leaving a few lumps to avoid overmixing.
  6. Assemble: Pour batter into the prepared loaf pan, smoothing the top. Arrange thin rhubarb slices evenly on top, pressing lightly into the batter. Sprinkle with 2 tablespoons sugar for a crunchy topping.
  7. Bake: Bake for 55-65 minutes until a toothpick inserted comes out with moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Cool and serve: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Using parchment paper with overhang makes removing the bread easier and less likely to break.
  • Coating diced rhubarb in flour prevents it from sinking to the bottom of the loaf.
  • Do not overmix the batter to keep the bread tender and avoid toughness.
  • Tenting with foil partway through baking helps prevent overbrowning on top.
  • Best served after cooling completely to set the crumb.

Find it online: https://forkvista.com/lemon-rhubarb-bread-recipe/