Lemon Rhubarb Bread
This Lemon Rhubarb Bread features a delightful blend of tangy rhubarb and zesty lemon, perfect for any occasion.
Equipment
- Mixing bowl
- loaf pan
Ingredients
For the Bread
- ¾ cup butter I like Kerrygold unsalted butter for this
- 1 ¼ cups sugar
- ⅓ cup sour cream
- 1 ½ tablespoon lemon zest
- 1 ½ teaspoon vanilla essence I always use Nielsen-Massey for better aroma
- 1 ¾ cups flour I always use King Arthur all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- 1 ¾ cups rhubarb diced into ½-inch pieces
For the Topping
- ¼ cup rhubarb thinly sliced into ¼-inch rounds
- 2 tablespoon sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, sour cream, lemon zest, and vanilla essence, mixing well.
- In another bowl, whisk together the flour, baking powder, salt, and cardamom. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Fold in the diced rhubarb.
- Pour the batter into the prepared loaf pan. For the topping, sprinkle the thinly sliced rhubarb and sugar over the top.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool before slicing.
Notes
This bread can be served warm or at room temperature. It pairs well with tea or coffee.