Description
A delightful balance of sweet and tart flavors, this Lemon Rhubarb Bread is perfect for brunch or as a comforting treat any time of the day.
Ingredients
Scale
- 1 cup rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure easy removal.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, followed by the lemon juice and lemon zest, blending until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool before transferring it to a wire rack.
- Slice into thick pieces and serve.
Notes
You can customize this recipe by adding nuts or spices to suit your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg