Rhubarb Lemon Bread
Rhubarb Lemon Bread
This Rhubarb Lemon Bread combines 2 favourite loaf recipes into 1! Fresh lemon and fresh rhubarb are mixed into a sweet vanilla cake base for this delicious bread.
1 hour 25 minutes
1 loaf
If you love lemon AND rhubarb then you’re going to love this Rhubarb Lemon Bread! This bread is tart and sweet, moist and delicious.
About this recipe.
This lemon rhubarb bread combines 2 delicious spring flavours into a vanilla cake-like base! The sweet lemon vanilla cake base is perfect for fresh tart rhubarb. Great for snacking, tea dates and brunch.
Rhubarb Lemon Bread Recipe Tips
- RHUBARB: Use about 2 fresh rhubarb stalks. You want about 1 1/2 cups total of diced rhubarb (chopped it into 1/2 inch pieces). You can also use frozen rhubarb.
- LEMON: This recipe uses 1 fresh lemon, including both the zest and juice.
- BUTTERMILK: If you don’t have buttermilk you can make this DIY buttermilk (just CUT IT IN HALF).
- LEMON SYRUP TOPPING: This bread has a lemon sugar syrup that is drizzled on the baked bread, right after it comes out of the oven. Don’t skip this step, it’s delicious and also helps to keep this bread moist.
- PAN SIZE: I use a regular loaf pan (1 lb or 1.25 lb pan)
- PREPARE THE PAN: Line a loaf pan with parchment paper, or grease the insides with butter or a baking spray.
- LET IT REST: Allow the bread to rest for at least 1 hour before cutting into it.
- FREEZING: This bread freezes well. Store in an airtight container or ziplock bag for up to 3 months in your freezer.
Rhubarb Lemon Bread
This Rhubarb Lemon Bread combines 2 favourite loaf recipes into 1! Fresh lemon and fresh rhubarb are mixed into a sweet vanilla cake base for this delicious bread.
Ingredients
Rhubarb Lemon Bread:
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 large lemon zested (just the lemon zest)
- 1 1/2 cups chopped fresh rhubarb (about 2 stalks)
Lemon Syrup Topping:
- 1 large lemon juiced (just the lemon juice)
- 1/4 cup sugar
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a loaf pan by lining it with parchment paper. Set aside.
- Use an electric mixer to cream together the butter and sugar until smooth.1/2 cup butter, 1 cup granulated sugar
- Add in the eggs, 1 at a time.2 large eggs
- Stir in the vanilla.1 tsp vanilla extract
- In a separate bowl combine the flour, baking powder, baking soda and salt.1 1/2 cups all purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- Add the flour mixture, alternating with the buttermilk, to the butter mixture. Combine.1/2 cup buttermilk
- Mix in the lemon zest.1 large lemon zested
- Stir in the chopped rhubarb.1 1/2 cups chopped fresh rhubarb
- Add the batter to the prepared pan, smoothing out the top.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted into the centre comes out clean.
- In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.1 large lemon juiced, 1/4 cup sugar
- When the bread is done baking remove it from the oven then pierce holes in the top with a knife (I like to use a skewer), making sure to get to the bottom so the lemon syrup can get right down into the bread. Pour the lemon syrup over the warm bread.
- Let the bread sit for at least 1 hour before cutting.
- Enjoy!
Did you try this recipe?Follow and tag @prettysuburbs on Pinterest so we can see what you’ve made!
More Rhubarb and Lemon Recipes to Try!
Here are even more rhubarb or lemon recipes to try! Cakes, loaves, muffins, sauces and more!
Have a delicious day!
