This Lemon Rhubarb Bread comes together in about 1 hour and is a delightful one-bowl treat that your family will love! It’s perfect for breakfast, snacks, or even dessert, seriously! So let’s dive into this fantastic recipe that is equal parts comforting and bursting with flavor!
Ingredients for Lemon Rhubarb Bread
Here’s what you’ll need:
- 3/4 cup butter (I like Kerrygold unsalted butter for this, it makes a difference!)
- 1 1/4 cups sugar (white sugar works great, but brown sugar adds a hint of caramel flavor!)
- 1/3 cup sour cream (adds moisture and a richness you’ll love)
- 1 1/2 tbsp lemon zest (freshly grated for that zingy flavor)
- 1 1/2 tsp vanilla essence (I always use Nielsen-Massey for better aroma)
- 2 eggs (large and at room temperature)
- 1 3/4 cups flour (I always use King Arthur all-purpose flour)
- 1 tbsp baking powder (don’t skip this, it makes your bread rise!)
- 1/2 tsp salt (just a couple pinches to balance sweetness)
- 1/4 tsp ground cardamom (adds a warm, unique twist)
- 2 cups rhubarb (diced into 1/2-inch pieces and fresh is best)
- 1/4 cup rhubarb (thinly sliced into 1/4-inch rounds for topping)
- 2 tbsp sugar (sprinkled for that sweet crust)
Let’s Get Cooking!
Now that you have all your ingredients ready, let’s get to the fun part!
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This makes sure your bread doesn’t stick and comes out perfectly!
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. The smell will be incredible!
- Add the sour cream, lemon zest, and vanilla essence. Mix until combined. The lemon zest adds such a refreshing smell at this stage!
- Crack in the eggs, one at a time, mixing until they’re fully incorporated. This mixture should look creamy and delicious by now!
- In a separate bowl, whisk together your flour, baking powder, salt, and ground cardamom. Gradually add this dry mixture to your wet mixture, stirring just until combined. You want it to be nice and thick, don’t overmix!
- Fold in the diced rhubarb gently. Make sure it’s evenly distributed, but don’t be too harsh, this bread is supposed to have melt-in-your-mouth tenderness after all!
- Pour the batter into your prepared loaf pan, spreading it out evenly. Top with the thinly sliced rhubarb and sprinkle the remaining sugar over the top. This will create a lovely sweet crust!
- Bake for about 50-60 minutes, or until a toothpick or knife inserted into the center comes out clean. Your kitchen should smell utterly irresistible by now!
- Once done, remove from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. It’s hard to wait, but trust me, it’ll be worth it!
If you loved this delicious Lemon Rhubarb Bread, be sure to check out my homemade Lemon Zucchini Bread!
Why This Recipe Works
Quick & Easy
This lemon rhubarb bread comes together in under an hour! With all the mixing done in one bowl, you have minimal cleanup, making it perfect for busy weeknights or a cozy weekend treat.
Comfort Food
This bread is loaded with tons of flavor and perfect for breakfast or an afternoon snack. It’s guaranteed to hit the spot and is an absolute crowd-pleaser, for real, your family will love it!
Customizable
Got leftover fruit? You can easily substitute different fruits if you don’t have rhubarb or if you feel like experimenting. Strawberries, blueberries, or even peaches would work like a charm!
Make-Ahead Friendly
It’s a great option for meal prep, make it on the weekend and enjoy slices throughout the week. This bread stores well and actually gets better as it sits!
Serving and Storage Tips
How to Serve This Lemon Rhubarb Bread
This bread is phenomenal on its own, but you can dress it up with a dollop of whipped cream or a smear of cream cheese for a little added richness. Also, imagine it warm out of the oven with a sprinkle of powdered sugar on top, yum!
Storage
It will keep in an airtight container at room temperature for about 3-4 days. If you want to keep it longer, refrigerating is a good option, it’ll last up to a week that way.
Reheating
To enjoy warm slices, just pop them into the microwave for about 15-20 seconds. Alternatively, you can slice and lightly toast it in a toaster oven.
Freezer Friendly
Yes! You can freeze this bread for up to 3 months. Just make sure you wrap it tightly in plastic wrap and then place it in a freezer bag or container.
So, what are you waiting for? This delicious Lemon Rhubarb Bread is calling your name! It’s quick, easy, and you can feel great serving it to your family, it’s literally bursting with fresh flavors and the comforts of home. I hope this becomes one of your go-to recipes!
Enjoy baking! And follow us on Pinterest for daily meal!
Lemon Rhubarb Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the sour cream, lemon zest, and vanilla essence. Mix until combined.
- Crack in the eggs, one at a time, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom.
- Gradually add the dry mixture to the wet mixture, stirring just until combined.
- Fold in the diced rhubarb gently.
- Pour the batter into your prepared loaf pan, spreading it out evenly.
- Top with thinly sliced rhubarb and sprinkle the remaining sugar over the top.
- Bake for about 50-60 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.