Lemon Rhubarb Bread
This homemade lemon rhubarb bread is a delightful treat that perfectly balances sweet and tart flavors. It's perfect for breakfast or as a snack any time of the day.
Ingredients
Main ingredients
- 1 cup Rhubarb, chopped Fresh rhubarb works best, but frozen can be used if thawed
- 1 cup Sugar Granulated sugar
- 1/2 cup Butter, softened Room temperature for easy creaming
- 2 Eggs Large eggs
- 1 teaspoon Vanilla extract Pure vanilla is recommended
- 1 teaspoon Lemon extract Enhances lemon flavor, can be omitted if desired
- 2 cups All-purpose flour Standard all-purpose flour
- 1 teaspoon Baking powder For leavening
- 1/2 teaspoon Baking soda Also for leavening
- 1/4 teaspoon Salt Enhances flavor
- 1/2 cup Sour cream Can substitute with Greek yogurt
- Zest of 1 Lemon zest For added flavor and aroma
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix chopped rhubarb with 1/4 cup of sugar and set aside.
- In a large bowl, cream together the butter and remaining sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and lemon extracts.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until combined.
- Fold in the rhubarb and lemon zest into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For the best results, use fresh, local rhubarb. Check for doneness early to avoid over-baking.