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