Description
A delightful Lemon Rhubarb Bread that perfectly combines sweet and tart flavors, reminiscent of springtime joys.
Ingredients
Scale
- 3/4 cup butter
- 1 1/4 cups sugar
- 1/3 cup sour cream
- 1 1/2 tbsp lemon zest
- 1 1/2 tsp vanilla essence
- 2 eggs
- 1 3/4 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1 3/4 cups rhubarb (diced into 1/2-inch pieces)
- 1/4 cup rhubarb (thinly sliced into 1/4-inch rounds)
- 2 tbsp sugar (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch bread pan with parchment paper or grease it with butter.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Mix in the sour cream, lemon zest, and vanilla essence.
- Incorporate the eggs, one at a time, mixing well after each addition.
- Combine the flour, baking powder, salt, and ground cardamom in a separate bowl.
- Add the dry mix gradually to the wet ingredients, stirring until just combined.
- Fold in the diced rhubarb until evenly distributed.
- Transfer the batter into the prepared pan, topping with sliced rhubarb and sprinkling sugar over the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Enjoy this bread warm or cold, and feel free to add nuts or dried fruits for variations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon bread, rhubarb recipe, spring baking, dessert, sweet and tart