Description
A delightful Lemon Rhubarb Bread that perfectly balances sweet and tangy flavors, making it a refreshing treat for any occasion.
Ingredients
Scale
- 1 cup rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven: Preheat to 350°F (175°C) and grease a 9×5 loaf pan.
- Cream the butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition, and then mix in the lemon juice and zest.
- Combine your dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the rhubarb: Gently fold in the chopped rhubarb with a spatula.
- Transfer to the pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake in the preheated oven for 50-60 minutes, using a toothpick to check for doneness.
- Cool: Let it cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Slice and serve: Once cool, slice and enjoy, optionally with butter or powdered sugar.
Notes
This bread can be made a day in advance; it tastes even better the next day as the flavors meld. Store it wrapped at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg