Lemon Rhubarb Bread
A delightful twist on a classic favorite, this Lemon Rhubarb Bread combines the bright tang of lemon with the tartness of rhubarb, resulting in a scrumptious treat perfect for any occasion.
Ingredients
Main Ingredients
- 3/4 cup butter Kerrygold unsalted butter recommended
- 1 1/4 cups sugar
- 1/3 cup sour cream
- 1 1/2 tbsp lemon zest
- 1 1/2 tsp vanilla essence Nielsen-Massey recommended for better aroma
- 2 eggs eggs
- 1 3/4 cups flour King Arthur all-purpose flour recommended
- 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 on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the sour cream, lemon zest, and vanilla. Mix until well combined.
- Beat in the eggs, one at a time, until thoroughly mixed.
- In a separate bowl, whisk together the flour, baking powder, salt, and cardamom.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in the diced rhubarb. Pour the batter into the prepared loaf pan.
- Sprinkle the thinly sliced rhubarb and sprinkle the additional sugar on top.
Baking
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Let cool before slicing and serving.
Notes
For enhanced flavor, add more lemon zest or a splash of lemon juice. Customize by mixing in nuts or other fruits like strawberries. Serve warm for a delightful treat, or cold for a refreshing snack.