Description
A delightful bread combining the tartness of rhubarb with the zesty brightness of lemon, perfect for spring.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup rhubarb, chopped
- 1/2 cup walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set this aside.
- Cream the softened butter and sugar together in a large bowl until light and fluffy.
- Beat in the eggs, along with the lemon zest and lemon juice, ensuring everything is well combined.
- Gradually mix the dry ingredients with the wet ingredients, stirring until just combined.
- Fold in the chopped rhubarb and walnuts or pecans if you’re using them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Best served plain or with butter, cream cheese, or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg