This delightful rhubarb lemon bread recipe delivers a perfect balance of tart and sweet flavors. The combination of fresh rhubarb and zesty lemon creates a moist and flavorful quick bread that’s ideal for breakfast, brunch, or an afternoon treat. The easy-to-follow instructions ensure a delicious loaf every time, making this a favorite.
Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 50-60 minutes |
| Total Time | 1 hour 10 minutes – 1 hour 20 minutes |
| Servings | 10-12 slices |
| Difficulty | Easy |
| Cuisine | American |
Why This Recipe Works
This rhubarb lemon bread recipe consistently delivers excellent results because it uses a specific ratio of wet and dry ingredients. The careful balance ensures the bread stays moist while baking. The addition of sour cream contributes a tender crumb and a subtle tang that complements the rhubarb and lemon beautifully. I tried many recipes, but this one is the best.
The success of the recipe also lies in the technique. Gently folding in the rhubarb preserves its texture and appearance within the bread. Coating the rhubarb with a bit of flour prevents it from sinking to the bottom, ensuring it’s evenly distributed. Also, fresh lemon zest and juice are crucial. Using high-quality ingredients enhances the overall flavor profile.
Finally, the glaze provides an additional layer of moisture and sweetness, elevating the bread from enjoyable to irresistible. This glaze enhances the tartness, creating a superb balance. The recipe is also well-tested, so you are on the path to success.
Ingredients
| Ingredient | Quantity | Notes and Alternatives |
|---|---|---|
| All-purpose flour | 3 cups (360g) | You can substitute 1 cup with whole wheat flour for added fiber. |
| Baking powder | 1 1/2 teaspoons | Ensure it is fresh for proper rising. |
| Baking soda | 1/2 teaspoon | Helps with browning and texture. |
| Salt | 1/2 teaspoon | Balances the sweetness; adjust to taste. |
| Granulated sugar | 1 3/4 cups (350g) | Can reduce sugar by 1/4 cup. |
| Lemon zest | 2 tablespoons, from 2-3 lemons | Adds bright citrus flavor; use a microplane. |
| Eggs | 3 large | Use large eggs at room temperature. |
| Sour cream | 1 cup (227g) | Provides moisture and tang; Greek yogurt is a good substitute. |
| Vegetable oil | 1/2 cup (120ml) | Canola or sunflower oil will also work. |
| Lemon juice | 1/4 cup (60ml), from 1-2 lemons | Freshly squeezed is best. |
| Rhubarb, fresh | 3 cups, diced (about 1 pound) | Trim and dice into 1/2-inch pieces. |
| Powdered sugar | 1 cup (120g) | For the glaze. |
| Milk | 1-2 tablespoons | For adjusting glaze consistency. |
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Combine sugar and lemon zest, then rub the zest into the sugar with your fingers to release the oils.
- Whisk the eggs, sour cream, vegetable oil, and lemon juice in a separate bowl until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Toss the diced rhubarb with 2 tablespoons of flour in a small bowl.
- Gently fold the floured rhubarb into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack.
Make the Lemon Glaze
- Whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Add milk, a teaspoon at a time, to reach your desired consistency.
- Drizzle the glaze over the cooled bread.
- Let the glaze set before slicing and serving.
Chef Tips for Perfect Results
- Use fresh ingredients. The quality of your ingredients significantly impacts the final flavor. Fresh rhubarb and lemons make a notable difference.
- Don’t overmix. Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
- Measure accurately. Using a kitchen scale is the most accurate way to measure flour and other dry ingredients.
- Test for doneness. Insert a wooden skewer or toothpick into the center of the loaf. It should come out clean or with a few moist crumbs.
- Cool completely before glazing. This allows the glaze to set properly and prevents a soggy texture.
- Store correctly: Properly storing the bread helps it last longer.
Common Mistakes to Avoid
- Overbaking. Overbaking dries out the bread, resulting in a crumbly texture. Monitor the baking time closely and check with a skewer.
- Using old baking powder. If your baking powder is expired, the bread won’t rise properly. Always check the expiration date.
- Not preparing the pan properly. Failing to grease and flour the pan can cause the bread to stick. Line with parchment if you prefer.
- Adding too much rhubarb. Too much rhubarb can make the bread too wet. Stick to the recipe’s recommended amount.
- Overmixing the batter. Overmixing develops gluten which makes the bread tough instead of tender. Fold gently.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Sour Cream | Greek yogurt | Adds tanginess, slightly different texture. |
| Vegetable oil | Melted butter or coconut oil | Adds a richer flavor, may slightly change the texture. |
| Rhubarb | Apples, berries (blueberries, raspberries) | Changes the primary flavor profile; adjust sugar to taste. |
| Lemon zest | Orange zest | Similar brightness, different citrus notes. |
| Glaze | Simple powdered sugar icing with milk | Adds sweetness and moisture. |
Serving Suggestions and Pairings
Enjoy rhubarb lemon bread for breakfast alongside a cup of coffee. It also makes a perfect brunch item, served with fresh fruit and yogurt. It’s a delightful treat for an afternoon snack, paired with a cup of tea. It’s great anytime, like at a spring garden party.
Consider serving slices of the bread with a dollop of whipped cream for extra indulgence. For a more complete experience, serve with lemon curd. Also, serve it to friends when you have a get-together.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2-3 days | Store in an airtight container or wrapped tightly in plastic wrap. |
| Refrigerator | Up to 1 week | Wrap tightly in plastic wrap or store in an airtight container in the refrigerator. |
| Freezer | Up to 2 months | Wrap slices individually in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature. |
| Reheating | N/A | Thaw completely. Reheat in microwave in 15 second intervals. Or warm in a 300°F (150°C) oven for a few minutes. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 280 |
| Protein | Approximately 4g |
| Fat | Approximately 12g |
| Carbohydrates | Approximately 40g |
| Fiber | Approximately 1g |
| Sugar | Approximately 25g |
| Sodium | Approximately 150mg |
Approximate values.
Frequently Asked Questions
Can I substitute other fruits for rhubarb?
Yes, you can absolutely substitute other fruits for rhubarb in this recipe. Apples, blueberries, or raspberries all work well. Adjust the amount of sugar to match the sweetness of your chosen fruit. Consider the different flavor profiles when deciding which fruit to use.
How do I know when the bread is done?
The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be nicely browned and spring back when gently touched. Also, look for the edges of the bread to have pulled away slightly from the sides of the pan.
What should I do if my bread sinks in the middle?
If your bread sinks in the middle, it is likely due to under-baking or too much moisture in the batter. Make sure to bake the bread for the full recommended time. Verify your baking powder and baking soda are fresh. Also, make certain you measured the ingredients precisely and have correct oven temperature.
Can I make this bread ahead of time?
Yes, you can bake this bread ahead of time. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze it. You can also make the glaze separately and add just before serving.
What are some good ways to serve this bread?
This bread tastes great on its own, but can also be served with many options. Serve slices with fresh berries or a dollop of whipped cream. It also tastes fantastic with a side of yogurt. Serve this delicious bread at breakfast or brunch!
Here are some other recipe ideas using rhubarb: Allrecipes Rhubarb Recipes and Food Network Rhubarb Recipes.
This simple and delicious rhubarb lemon bread recipe is the perfect balance of tart and sweet. Enjoy the taste of fresh rhubarb and zesty lemon in every bite! This quick bread is so tasty!
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Easy Rhubarb Lemon Bread Recipe
- Total Time: 75
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
A zesty quick bread combining tart rhubarb and fresh lemon zest for a moist, sweet-tart treat. Perfect for breakfast or afternoon snacking with a balance of flavors and a tender crumb.
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
2 tablespoons lemon zest (2–3 lemons)
3 large eggs
1 cup sour cream (or Greek yogurt)
1 1/2 cups chopped rhubarb
2 tablespoons all-purpose flour (for coating rhubarb)
2/3 cup lemon glaze (powdered sugar mixed with lemon juice)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Whisk dry ingredients: flour, baking powder, baking soda, salt, and 1 3/4 cups sugar in a bowl.
In another bowl, whisk eggs, sour cream, and 2 tablespoons lemon zest until smooth
Add wet ingredients to dry ingredients, mixing until just combined.
Coat chopped rhubarb with 2 tablespoons flour, gently fold into batter
Pour batter into prepared loaf pan and bake 50-60 minutes until golden and a toothpick comes out clean
Cool for 10 minutes, then transfer to a wire rack
Mix lemon glaze and drizzle over cooled bread
Notes
Substitute 1 cup all-purpose flour with whole wheat flour for added fiber
Reduce sugar by 1/4 cup to decrease sweetness
Use Greek yogurt instead of sour cream for a tangy alternative
Rhubarb should be peeled and chopped into 1/2-inch pieces
For best flavor, use fresh rhubarb in peak season
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 55
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg