Delicious Lemon Rhubarb Bread
A delightful loaf that combines the sweet flavor of lemon with the tartness of rhubarb, perfect for breakfast or an afternoon snack with tea.
Ingredients
For the bread
- 3/4 cup butter Unsalted, preferably Kerrygold
- 1 1/4 cups sugar
- 1/3 cup sour cream
- 1 1/2 tbsp lemon zest
- 1 1/2 tsp vanilla essence Preferably Nielsen-Massey
- 2 pcs eggs
- 1 3/4 cups flour Preferably King Arthur all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1 3/4 cups rhubarb (diced) Diced into 1/2-inch pieces
- 1/4 cup rhubarb (thinly sliced) Thinly sliced into 1/4-inch rounds
- 2 tbsp sugar For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Cream the butter and sugar together in a large bowl using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.
- Add the sour cream and lemon zest, mixing until thoroughly combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom.
- Gradually add the dry ingredients to the butter mixture, alternating with the eggs, mixing after each addition until just combined.
- Fold in the diced rhubarb gently using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Arrange the thinly sliced rhubarb on top, then sprinkle the 2 tablespoons of sugar over the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For best results, use quality ingredients. Store wrapped in plastic wrap or in an airtight container at room temperature for up to three days or freeze for up to two months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 15g
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