Vibrant Lemon Rhubarb Loaf

This zingy lemon rhubarb bread combines the fresh tang of lemon with the unique sourness of spring rhubarb. Finished with a punchy drizzle, this loaf hits just the right spot between sweetness and tartness, making a cool treat that shows off seasonal goodies in the tastiest way possible.

I whipped up this bread for the first time when my next-door neighbor handed me loads of rhubarb from her backyard. My folks gobbled it up so fast that we now make it our spring ritual whenever those red stalks first show up at local markets.

What You'll Need

• Butter: Gives a nice richness and makes the inside soft and fluffy
• Sugar: Cuts through the sourness of both the lemon and rhubarb
• Eggs: Add body and juiciness
• Fresh lemon juice and zest: Bring a sunny kick that works great with the rhubarb
• All purpose flour: Makes up the main part of our bread
• Baking powder and baking soda: Help it puff up nicely
• Salt: Boosts all the tastes
• Sour cream: Adds wetness and softness, go with full fat for best outcome
• Fresh rhubarb: Gives that lovely tartness, pick solid stalks with bright color
• Powdered sugar: Makes a tasty topping that hardens nicely

Detailed Directions

Get Everything Ready:

Heat your oven to 175°C or 350°F and grease your bread pan well. I like using butter with a bit of flour sprinkled on so nothing gets stuck. Your pan should be around 9×5 inches for the bread to cook right.

Mix The Foundation:

Beat the soft butter and sugar until it's super fluffy. You'll need about 3 minutes with an electric mixer. The mix should grow bigger and turn much lighter. This step puts air in the batter which makes your bread turn out soft.

Mix In Wet Stuff:

Drop in eggs one by one, mixing each one fully before adding another. Then stir in your fresh lemon juice and zest. Don't worry if it looks a bit lumpy now – that's just the lemon acid working with the dairy.

Blend Dry Stuff:

In another bowl, mix the flour, baking powder, baking soda, and salt. This spreads out all the rising agents. Add this dry mix to your wet mix bit by bit, stirring just enough to mix them. Too much mixing will make your bread tough.

Add Final Items:

Softly fold in the sour cream until the mix looks smooth all through. Then carefully fold in the chopped rhubarb. Folding instead of heavy mixing keeps the rhubarb chunks whole and keeps all that air you put in earlier.

Bake It Right:

Pour your mix into the greased pan, smoothing the top flat. Bake for 50 to 60 minutes. Start checking at 50 minutes by poking a toothpick in the middle. When it comes out clean or just a tiny bit sticky, your bread is done. The top should look golden.

Let It Cool And Top It:

Let the bread sit in the pan for 15 minutes before moving it to a wire rack to cool fully. This stops the bottom from getting soggy. Once it's completely cool, mix up your glaze and pour it over the top, letting it run down the sides.

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Rhubarb really shines in this recipe. My grandma taught me to love this odd veggie from her garden. She showed me that while you can't eat the leaves because they're harmful, the stalks have an amazing sour taste that goes great with sweeter stuff. This bread always brings back memories of picking from her spring garden.

Fresh Rhubarb Advice

You'll find the best rhubarb in spring, usually from April to June depending where you live. For this bread, grab stalks that feel firm and snap easily with bright red or pink color. Green stalks work fine too but red ones look prettier and aren't as stringy. If your rhubarb has lots of strings, you can pull them off with a veggie peeler before chopping. Don't worry if you only have frozen rhubarb just thaw it and squeeze out the extra water before mixing it in.

Keeping It Fresh

This lemon rhubarb bread stays good for quite a while. Keep it in an airtight box on your counter for up to 3 days. If your house is hot, stick it in the fridge where it'll last 5 days but let it warm up before eating for better flavor. Want to save it longer? Cut it into slices first and put parchment paper between them so you can grab single pieces as needed. I'd wait to add the glaze until after you thaw it so it looks fresher.

Different Ways To Make It

You can play around with this recipe in lots of ways. Try swapping half the rhubarb for chopped strawberries for a classic combo. A dash of almond extract along with the vanilla adds a nice nutty touch. Need gluten free? Use a good cup-for-cup gluten free flour mix and toss in an extra egg to hold it together. If you can't do dairy, coconut oil works instead of butter and coconut yogurt can replace the sour cream though it'll taste a bit different.

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Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Definitely! Frozen rhubarb works great in this loaf. Just make sure to thaw it fully and squeeze out extra water before mixing into your batter. You might need to bake it 5-10 minutes longer since frozen rhubarb tends to make things wetter.

→ How do I store this lemon rhubarb loaf?

Keep your glazed loaf in a sealed container at room temp for up to 3 days. If you want it to last longer, pop it in the fridge for up to a week. You can even freeze single slices wrapped well for up to 3 months.

→ Can I substitute the sour cream with something else?

For sure! Plain Greek yogurt makes a great swap with similar tang and moisture. Buttermilk also does the trick, though you might want to cut back on other liquids a bit to keep the batter the right thickness.

→ Why did my rhubarb sink to the bottom of the loaf?

This usually happens when your rhubarb chunks are too big or too wet. Try cutting them smaller (around 1/4 inch), patting them dry with paper towels, and coating them in 1 tablespoon of flour before mixing into the batter.

→ How can I tell when the loaf is fully baked?

Stick a toothpick into the middle of the loaf - it should come out clean or with just a few moist bits. The top should look golden and bounce back slightly when you press it. If the top gets too brown before the middle's done, cover it loosely with aluminum foil.

→ Can I make this loaf without the glaze?

You bet! The loaf tastes wonderful even without glaze. For a lighter finish, just sprinkle some powdered sugar on top before serving, or brush with a simple lemon sugar mixture while it's still warm for extra moisture and flavor without going full glaze.