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–+ servings
Lemon Rhubarb Bread

Lemon Rhubarb Bread That's Moist and Irresistibly Tangy

This Lemon Rhubarb Bread combines tangy rhubarb and zesty lemon for a delightful treat that's perfectly moist and irresistibly flavorful.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 cup sour cream can substitute with plain yogurt
  • 1 lemon zest from organic lemons
  • 1 teaspoon vanilla essence preferably Nielsen-Massey
  • 2 large eggs
  • 1 3/4 cups all-purpose flour King Arthur brand recommended
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom optional
  • 1 cup diced rhubarb fresh preferred
  • 1 tablespoon sugar for topping

Equipment

  • 9x5-inch loaf pan
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. Beat 1/2 cup of softened unsalted butter and 1 cup of sugar together until light and fluffy.
  3. Add 2 large eggs one at a time, mixing well, then stir in 1 cup of sour cream, the zest of 1 lemon, and 1 tsp of vanilla essence.
  4. In a separate bowl, whisk together 1 3/4 cups of flour, 1 tsp of baking powder, 1/2 tsp of salt, and 1/4 tsp of ground cardamom.
  5. Fold the dry ingredients into the wet mixture and gently combine, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan and arrange thinly sliced rhubarb on top.
  7. Sprinkle 1 tablespoon of sugar over the top and bake for 55-65 minutes until a toothpick comes out clean.
  8. If the top browns too quickly, cover with aluminum foil after about 40 minutes.
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 150mgPotassium: 80mgSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Expert tips include patting the rhubarb dry, gentle mixing of the batter, and allowing the bread to cool for cleaner cuts.

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