Bright, zesty, and just the right amount of tart—this Lemon Rhubarb Bread brings together the citrusy freshness of Mediterranean mornings with the rustic charm of an American farmhouse bake. Think of it as your passport to sunshine in every slice, whether you’re sipping coffee in Alabama or dreaming of a Parisian café.
The flavor balance is everything: tangy rhubarb meets sweet, fragrant lemon in a soft, moist crumb that’s wildly satisfying. It tastes just as good as our other rhubarb favorites—Sour Cream Rhubarb Coffee Cake and Rhubarb Cake—with a lighter twist perfect for warm-weather mornings.
No fancy techniques here—just thoughtful ingredient pairing and a few professional touches, like creaming the butter for max fluff. One bite, and you’ll be reaching for seconds (and a second cup of coffee).
Flavor Bomb Alert!
- Honestly, it tastes so good warm from the oven, it almost didn’t last long enough to cool. Soft, bright, and packed with flavor in every bite.
- I first baked this on a whim after spotting fresh rhubarb at the market—it turned into a morning ritual I now look forward to on weekends.
- The lemon lifts the flavor in a way that feels refreshing, not heavy—perfect when I want something indulgent without going overboard.
- I’ve tried folding in chopped candied ginger for extra zing, and it took the flavor from bakery-style to bakery-showstopper.
- My usual breakfast used to be oatmeal, but swapping in this bread a few days a week felt like a treat—and oddly helped me cut down on snacking later.
Lemon Rhubarb Bread Recipe
Equipment
- 9×5-inch loaf pan
- Mixing bowls (medium and large)
- Whisk
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Parchment paper
Ingredients
Topping
- 2 Tbsp granulated sugar
- ¼ cup rhubarb cut in 1/4-inch slices
Bread:
- 1¾ cups rhubarb cut in 1/4-inch slices
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- 1¾ cup all-purpose flour
- ⅓ cup sour cream or plain yogurt room temperature
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 Tbsp lemon zest
- ½ tsp kosher salt
- 1 Tbsp baking powder
Instructions
- Preheat oven to 350°F (175°C).
- Butter a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, whisk together the melted butter, granulated sugar, eggs, sour cream or yogurt, lemon zest, and vanilla extract until well combined.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the chopped rhubarb to the dry ingredients and toss to coat evenly.
- Pour the wet mixture into the dry ingredients and stir gently until just combined—avoid overmixing.
- Transfer the batter into the prepared loaf pan and spread it out evenly.
- Sprinkle the remaining ¼ cup of rhubarb and a bit of sugar over the top of the batter.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10–15 minutes, then lift out using the parchment overhang and cool completely on a wire rack.
Notes
- Coating rhubarb in flour helps prevent it from sinking to the bottom of the loaf.
- Be careful not to overmix the batter, or the bread can turn out dense.
- Use fresh lemon zest for the brightest flavor—bottled juice won’t deliver the same zing.
| Calories | 347kcal |
| Carbohydrates | 50g |
| Fiber | 1g |
| Fat | 15g |
| Protein | 5g |
| Cholesterol | 77g |
Variations To Help You Customise This Dish!
- Strawberry-Rhubarb Twist: Replace ½ cup of rhubarb with chopped fresh strawberries for a sweeter, fruitier bite.
- Lemon Glaze Finish: Drizzle a simple glaze made with powdered sugar and lemon juice over the cooled loaf for extra citrus zing.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or sliced almonds for added texture and richness.
- Spiced Rhubarb Bread: Add ½ teaspoon ground cinnamon or ginger to the dry ingredients for a warm, spiced flavor profile.
