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.
Servings 1 loaf
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!