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Irresistible Lemon Rhubarb Bread

A delightful balance of tart and sweet flavors, this lemon rhubarb bread features a crunchy crust and a tender, moist interior, making it a family favorite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Ensure it is sifted for better texture.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup sugar
  • 1/4 cup butter, softened Should be at room temperature.
  • 1/2 cup milk
  • 2 pieces eggs
  • Zest of 1 lemon lemon zest For flavor.
  • Juice of 1 lemon lemon juice Freshly squeezed preferred.
Fruits
  • 1 cup rhubarb, chopped Fresh is best; frozen can be used if thawed properly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan to prevent sticking.
  2. In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
  3. Incorporate the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, mixing until just combined.
  5. Gently fold in the chopped rhubarb until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top.
  2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days, or freeze wrapped slices for up to three months. For extra flavor, consider adding nutmeg or cinnamon, and a lemon glaze on top.