Lemon Rhubarb Bread Recipe
This Lemon Rhubarb Bread Recipe combines tart rhubarb, bright lemon juice, and soft buttery crumb for a cozy bakery-style loaf at home.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Zester or fine grater
- Sharp knife
- Cooling rack
- Toothpick for testing doneness
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb chopped
For the Lemon Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F. Grease a 9x5 inch loaf pan well or line it with parchment paper.
- I like using parchment paper with extra overhang on the sides because it makes lifting the loaf out so much easier later.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- This simple step helps evenly distribute the leavening agents throughout the batter.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Do not rush this step. Creaming properly creates a softer texture in the finished bread.
Step 4: Add Eggs and Flavorings
- Add the eggs one at a time, mixing well after each addition.
- Then stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
- The batter may look slightly curdled at this stage, but that is completely normal.
Step 5: Combine Wet and Dry Ingredients
- Slowly add the dry ingredients into the wet mixture. Stir gently until just combined.
- Avoid overmixing because that can make the bread dense instead of tender.
Step 6: Fold in the Rhubarb
- Gently fold the chopped rhubarb into the batter using a spatula.
- The batter will be thick, which is exactly what you want.
Step 7: Bake the Bread
- Spread the batter evenly into the prepared loaf pan.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out mostly clean.
- If the top starts browning too quickly, loosely cover the loaf with foil during the last 15 minutes of baking.
Step 8: Cool the Bread
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack.
- Let it cool almost completely before adding the glaze.
Step 9: Make the Lemon Glaze
- Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze generously over the cooled bread.
- Some of the glaze will drip down the sides, and honestly, that rustic look makes the loaf even prettier.