Lemon Rhubarb Bread Recipe
This lemon rhubarb bread is a moist, zesty loaf bursting with tangy rhubarb and fresh citrus flavor. A golden crust with a sugar-sprinkled top adds a delicate crunch. Perfect for spring mornings or an afternoon treat, it's simple, satisfying, and absolutely delightful.
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 9x5-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.