Lemon Rhubarb Loaf

• Prep Time: 20 minutes

• Cook Time: 55–60 minutes

• Cooling Time: 30 minutes

• Total Time: About 1 hour 50 minutes

• Skill Level: Moderate

• Yield: 1 standard loaf (8–10 slices)

Ingredients

For the Loaf:

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• Zest of 1 lemon

• Juice of 1 lemon (about 2–3 tbsp)

• 1 tsp pure vanilla extract

• ½ cup (120g) sour cream or plain Greek yogurt

• 1 ¼ cups (150g) chopped rhubarb (fresh or frozen, no need to thaw)

Optional Lemon Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tbsp fresh lemon juice

Kitchen Tools Needed

• Mixing bowls

• Hand mixer or stand mixer

• Whisk and spatula

• Measuring cups and spoons

• Microplane or zester

• 9×5-inch loaf pan

• Parchment paper (optional)

• Wire cooling rack

Intensity & Tips

This is a moderate intensity recipe—ideal for a home baker with basic skills. The technique is straightforward, but timing, zesting, and evenly mixing the batter are important for great texture and flavor.

Tips:

• Use room temperature butter and eggs to ensure smooth mixing.

• Don’t overmix the batter—this can lead to a dense loaf.

• If using frozen rhubarb, toss in 1 tsp flour before adding to prevent sinking.

• For an extra pop of flavor, add a few blueberries or a dash of ground ginger.

Instructions

Step 1: Preheat & Prepare

• Preheat your oven to 350°F (175°C).

• Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together:

  • 1 ½ cups flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

• Set aside.

Step 3: Cream Butter & Sugar

• In a large mixing bowl, beat ½ cup butter and 1 cup sugar on medium-high speed for 2–3 minutes until pale and fluffy.

• Add lemon zest, vanilla, and lemon juice, and beat until combined.

• Add eggs one at a time, beating after each addition.

Step 4: Add Sour Cream & Dry Ingredients

• Reduce speed to low and mix in ½ cup sour cream until just combined.

• Add the dry ingredients gradually, mixing on low speed until just incorporated.
  Do not overmix.

Step 5: Fold in Rhubarb

• Gently fold in 1 ¼ cups chopped rhubarb using a spatula.

• Ensure rhubarb is evenly distributed but try not to deflate the batter.

Step 6: Bake

• Pour the batter into the prepared loaf pan and smooth the top.

• Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

• Check around the 45-minute mark; if the top is browning too quickly, tent loosely with foil.

Step 7: Cool & Glaze (Optional)

• Let the loaf cool in the pan for 10–15 minutes.

• Carefully transfer to a wire rack to cool completely—about 30 minutes.

• For glaze: Mix ½ cup powdered sugar with 1–2 tbsp lemon juice and drizzle over the cooled loaf.

Serving Suggestions

• Serve slices warm or at room temperature.

• Pairs beautifully with hot tea or cold lemonade.

• For a dessert twist, serve with whipped cream or a scoop of vanilla ice cream.

Nutritional Information

(Per slice, assuming 10 slices without glaze)

Note: Nutritional values are estimates and may vary depending on brands and ingredients used.