Description
Delicious Lemon Rhubarb Bread is a moist and flavorful quick bread combining the tartness of fresh rhubarb with bright lemon zest and a hint of cardamom. Perfect for breakfast or an afternoon snack, this bread offers a balanced sweetness with a tender crumb, enhanced by sour cream and rich butter.
Ingredients
Wet Ingredients
- 3/4 cup butter (unsalted, preferably Kerrygold)
- 1 1/4 cups sugar
- 1/3 cup sour cream
- 1 1/2 tbsp lemon zest
- 1 1/2 tsp vanilla essence (recommend Nielsen-Massey)
- 2 eggs
Dry Ingredients
- 1 3/4 cups all-purpose flour (King Arthur recommended)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cardamom
Fruit
- 1 3/4 cups rhubarb, diced into 1/2-inch pieces
- 1/4 cup rhubarb, thinly sliced into 1/4-inch rounds
Topping
- 2 tbsp sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it's sufficiently heated when the batter is ready for baking.
- Prepare the wet ingredients: In a large mixing bowl, beat the softened butter and 1 1/4 cups sugar together until light and fluffy. Add in the sour cream, lemon zest, vanilla essence, and eggs, mixing well after each addition to create a smooth, creamy base.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom ensuring even distribution of the spices and leavening agents.
- Mix dry and wet ingredients: Gradually incorporate the dry mixture into the wet mixture, folding gently until just combined to avoid overmixing which can toughen the bread.
- Add rhubarb: Gently fold in the diced rhubarb pieces into the batter, being careful to distribute them evenly without breaking their shape.
- Prepare the pan and assemble: Grease a loaf pan well or line with parchment paper for easy release. Pour the batter into the pan and smooth the surface. Arrange the thinly sliced rhubarb rounds on top in an appealing pattern, then sprinkle with 2 tablespoons of sugar to create a lightly caramelized crust during baking.
- Bake the bread: Place in the preheated oven and bake for approximately 55 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the top browns too fast, cover with foil halfway through baking.
- Cool and serve: Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Serve sliced, ideally with a cup of tea or coffee.
Notes
- Use fresh rhubarb for best texture and flavor; frozen rhubarb may add excess moisture.
- Adjust sugar topping based on your preferred sweetness; you can omit or reduce it if desired.
- Ensure butter is softened but not melted for proper creaming.
- Substituting sour cream with Greek yogurt is possible but may slightly alter texture.
- The cardamom adds subtle warmth; omit if preferred or substitute with cinnamon.
- Store wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
