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Lemon Rhubarb Bread

A freshly baked loaf of Lemon Rhubarb Bread with a white glaze drizzled over the top, resting on a white plate.
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This recipe yields a moist and tender quick bread featuring the tartness of rhubarb balanced with bright lemon flavor, topped with a simple lemon glaze.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups chopped fresh rhubarb (about 1/2 inch pieces)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the sour cream and 1/4 cup lemon juice. Add this mixture alternately with the dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the lemon zest and the chopped rhubarb pieces. Distribute the batter evenly in the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil after 40 minutes.
  8. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a drop at a time, if a thinner consistency is needed.
  10. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • When preparing rhubarb, trim off the ends and chop the stalks into pieces no larger than 1/2 inch to ensure even distribution and tenderness during baking.
  • To balance the rhubarb’s tartness, the sugar in the batter is sufficient, but you can toss the chopped rhubarb with 1 tablespoon of the granulated sugar before folding it into the batter for extra sweetness protection.
  • For a different texture, you can add 1/2 cup of chopped walnuts or pecans to the batter along with the rhubarb.
  • This bread keeps well when wrapped tightly at room temperature for up to three days, maintaining its moist texture.

Nutrition

Find it online: https://cookerycourier.com/lemon-rhubarb-bread-recipe/