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Best Lemon Rhubarb Bread

A delightful loaf bursting with the tartness of rhubarb and the freshness of lemon, perfect for gatherings or cozy afternoons.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup rhubarb, chopped Fresh rhubarb gives the best flavor.
  • 1 cup sugar
  • 1/2 cup butter, softened Make sure it’s at room temperature.
  • 2 eggs eggs Use large eggs.
  • 1/4 cup lemon juice Freshly squeezed is best.
  • 1 teaspoon lemon zest Use a microplane for best results.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Sifted for lighter texture.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Pour in the lemon juice and add the lemon zest, stirring until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Gently fold in the chopped rhubarb, incorporating it evenly throughout the batter.
Baking
  1. Pour the batter into a greased loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store the bread in an airtight container for up to 3-4 days at room temperature or up to a week in the refrigerator. To freeze, wrap in plastic and foil for up to three months. Thaw in the refrigerator overnight and warm slices before serving.