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Slice of homemade lemon rhubarb bread on a wooden board

Lemon Rhubarb Bread

A delightful balance of tart rhubarb and zesty lemon, this homemade bread is perfect for any time of the day, served warm or with a glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ¾ cup butter unsalted, recommended: Kerrygold
  • 1 ¼ cups sugar
  • ⅓ cup sour cream
  • 1 ½ tbsp lemon zest
  • 1 ½ tsp vanilla essence recommended: Nielsen-Massey
  • 2 large eggs
Dry Ingredients
  • 1 ¾ cups flour recommended: King Arthur all-purpose
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp ground cardamom
Rhubarb
  • 1 ¾ cups rhubarb diced into 1/2-inch pieces
  • ¼ cup rhubarb thinly sliced into 1/4-inch rounds for topping
  • 2 tbsp sugar for dusting topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your loaf pan with butter.
Mixing
  1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  2. Add the sour cream, lemon zest, and vanilla essence, mixing well.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In another bowl, whisk together the flour, baking powder, salt, and ground cardamom.
  5. Gradually add the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix.
Final Assembly
  1. Gently fold in the diced rhubarb and reserve some slices for topping.
  2. Pour the batter into the prepared loaf pan and sprinkle the reserved rhubarb slices on top.
  3. Dust with a bit of sugar.
Baking
  1. Place the loaf pan in the oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Store at room temperature in an airtight container for up to three days. For longer storage, wrap tightly and freeze for up to three months.