Description
Moist Lemon Rhubarb Bread packed with fresh rhubarb, lemon zest, and a tender crumb perfect for brunch or snacking.
Ingredients
Scale
- 3/4 cup unsalted butter
- 1 1/4 cups sugar
- 1/3 cup sour cream
- 1 1/2 tbsp lemon zest
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1 3/4 cups diced rhubarb
- 1/4 cup sliced rhubarb
- 2 tbsp sugar
Instructions
- Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream, lemon zest, and vanilla.
- Whisk flour, baking powder, salt, and cardamom together.
- Toss diced rhubarb with dry ingredients.
- Fold dry ingredients into wet ingredients until just combined.
- Transfer batter to pan and smooth the top.
- Arrange sliced rhubarb on top and sprinkle with sugar.
- Bake for 55 to 65 minutes until a toothpick comes out with moist crumbs.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
Notes
- Do not overmix the batter.
- Tent with foil if the top browns too quickly.
- Cool completely before slicing.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 194
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 43