Lemon Rhubarb Bread
A delightful blend of tangy lemon and sweet-tart rhubarb in a soft, moist bread perfect for family gatherings, brunch, or as a snack.
Ingredients
Bread Ingredients
- 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 large eggs
- 1 3/4 cups flour (preferably King Arthur all-purpose)
- 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 topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the sour cream, lemon zest, vanilla, and eggs one at a time until well blended.
- In a separate bowl, whisk together the flour, baking powder, salt, and cardamom.
- Gradually add the dry ingredients to the wet mix, stirring until just combined.
- Gently fold in the diced rhubarb until evenly distributed.
- Pour the batter into the prepared loaf pan and top with the sliced rhubarb. Sprinkle 2 tbsp sugar over the top.
Baking
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, consider adding a pinch of cinnamon or nutmeg to the batter. Customize by mixing in nuts or chocolate chips. Serve it warm or toasted with butter for comfort.