Delicious Lemon Rhubarb Bread
A delightful bread that combines the tartness of rhubarb with the bright flavor of lemon, perfect for breakfast or dessert.
Ingredients
For the bread
- 3/4 cup butter Unsalted, preferably Kerrygold
- 1 1/4 cup sugar
- 1/3 cup sour cream
- 1 1/2 tbsp lemon zest
- 1 1/2 tsp vanilla essence Preferably Nielsen-Massey
- 2 pieces eggs
- 1 3/4 cup flour Preferably King Arthur all-purpose
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1 3/4 cup rhubarb Diced into 1/2-inch pieces
- 1/4 cup rhubarb Thinly sliced into 1/4-inch rounds
- 2 tbsp sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the sour cream, lemon zest, vanilla essence, and eggs to the mixture. Beat until well combined.
- In another bowl, combine the flour, baking powder, salt, and ground cardamom.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced rhubarb gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the thinly sliced rhubarb and 2 tablespoons of sugar over the top.
Baking
- Bake for about 60-70 minutes or until a toothpick comes out clean when inserted in the center.
- Let the bread cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Wrap the bread in plastic wrap or aluminum foil to store at room temperature for 3-4 days, or freeze for up to 2 months. Adjust lemon zest based on personal preference.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 10g
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