Lemon Rhubarb Loaf
A moist and delightful loaf combining the tartness of rhubarb with the refreshing zing of lemon, perfect for breakfast, dessert, or as a snack.
Ingredients
Main Ingredients
- 1 cup rhubarb, chopped
- ½ cup sugar
- ¼ cup butter, softened
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 2 units eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
Preparation
- Gather all your ingredients. Chop the rhubarb into small pieces and set it aside.
- Mix the chopped rhubarb with 1/4 cup of sugar and set it aside to let the flavors meld.
- In a separate bowl, cream together the softened butter and remaining sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.
- In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
- Gradually add the dry mixture to the wet ingredients and mix gently until just combined.
- Gently fold the rhubarb mixture into the batter.
- Pour the batter into a greased loaf pan and level the top.
Baking
- Bake in the preheated oven at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack.
Notes
For enhanced flavor, consider adding a pinch of cinnamon or nutmeg. You can also sprinkle poppy seeds into the batter for texture. Serve with whipped cream or vanilla ice cream for dessert.