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A zesty lemon rhubarb bread combines bright citrus notes with the natural sourness of spring rhubarb. Finished with a tangy topping, this bread strikes just the right mix of sweetness and tartness, making a cool treat that shows off seasonal ingredients in a truly yummy way.
I whipped up this bread when my friend dropped off way too much rhubarb from her backyard. My kids ate it so fast that we now make it every spring as soon as those red stalks pop up at our local market.
Ingredients
- Butter: Gives a rich taste and makes the bread nice and soft
- Sugar: Cuts through the sourness of both the citrus and rhubarb
- Eggs: Help hold everything together and add moisture
- Fresh lemon juice and zest: Add sunny flavor that works great with rhubarb
- All purpose flour: Makes up the main part of our bread
- Baking powder and baking soda: Make sure it puffs up nicely
- Salt: Brings out all the tastes better
- Sour cream: Keeps everything moist and soft, try to use full fat for best taste
- Fresh rhubarb: Adds that great tang, pick firm stalks with bright color
- Powdered sugar: Makes a sweet topping that hardens nicely
Easy Preparation Steps
- Get Everything Ready:
- Heat your oven to 175°C or 350°F and grease your bread pan really well. I like to use butter then sprinkle some flour to make sure nothing sticks. A standard 9×5 inch pan works best for good baking.
- Mix Starting Stuff:
- Beat the soft butter and sugar till it's really fluffy and light. This should take about 3 minutes with a mixer. You'll see it get bigger and turn lighter in color. This puts air in the mix which makes your bread turn out tender.
- Put In Wet Stuff:
- Drop in eggs one by one, mixing each one in fully. Then stir in the lemon juice and grated lemon skin. Don't worry if it looks a bit lumpy now. That happens when lemon juice meets dairy products.
- Mix Dry Items:
- In another bowl, stir together the flour, baking powder, baking soda, and salt. This spreads out the rising agents. Add this dry mix to your wet stuff bit by bit, stirring just enough to mix it. Too much mixing will make your bread tough.
- Finish The Batter:
- Slowly fold in the sour cream until everything looks smooth. Then gently stir in the chopped rhubarb pieces. Gentle mixing keeps the rhubarb whole and doesn't lose the air you worked to put in earlier.
- Cook It Right:
- Pour your mix into the greased pan and smooth the top flat. Bake for 50 to 60 minutes. Start checking at 50 minutes by sticking a toothpick in the middle. When it comes out clean or with tiny crumbs, it's 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 cooling rack. This stops the bottom from getting wet. Once totally cool, mix up your topping and drizzle it all over, letting it run down the sides.
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Rhubarb really shines in this bread. I learned to love this weird veggie from my grandma, who grew tons of it in her garden plot. She showed me that while you can't eat the leaves because they're poisonous, the stalks have an amazing sour kick that goes great with sweeter things. Every time I bake this, I think about picking from her garden in the spring.
Picking Good Rhubarb
Spring is when rhubarb grows best, usually from April to June depending on where you live. For this bread, try to find stalks that feel stiff and snap easily with bright red or pink color. Green stalks taste fine too, but red ones look prettier in your bread and aren't as stringy. If your rhubarb has lots of strings, you can pull them off with a veggie peeler before cutting it up. You can use frozen rhubarb too just let it thaw and pat it dry before mixing it in.
How To Keep It Fresh
This lemon rhubarb bread stays fresh surprisingly long. You can leave it on the counter in a sealed container for about 3 days. If your house is hot, putting it in the fridge makes it last 5 days but take it out and warm up a bit before eating for better flavor. Want to save it longer? Cut it in slices and freeze them for up to 3 months. Put paper between slices so you can grab just one piece when you want it. I'd wait to put the topping on after you thaw it so it looks nicer.
Mix It Up
You can change this bread lots of ways. Try swapping half the rhubarb for cut-up strawberries for a classic combo. A little almond flavoring tastes great too just add a quarter teaspoon with the vanilla for a nutty taste. Need gluten-free? Use a cup-for-cup gluten free flour mix but throw in an extra egg to help it hold together. Don't want dairy? Try coconut oil instead of butter and coconut yogurt instead of sour cream but know it'll taste a bit different.
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Frequently Asked Questions
- → Can I swap fresh rhubarb with frozen?
Absolutely! Just make sure you fully thaw and drain it first. Frozen rhubarb might need 5-10 extra minutes of baking since it can add more moisture to the batter.
- → What’s the best way to store it?
Keep it at room temperature in something airtight for about three days. To keep fresh longer, refrigerate for up to a week. Freezing? Wrap slices tightly, and they’ll hold for up to three months.
- → What’s a good substitute for sour cream?
Plain Greek yogurt works great, with similar tang and creaminess! Buttermilk is another option. Just remember to adjust the liquid a tiny bit if you go with buttermilk instead.
- → Why is my rhubarb sinking to the bottom?
If the pieces are too big or wet, they can sink. Chop rhubarb into smaller bits (about 1/4 inch), pat them dry, and toss in a little bit of flour before mixing into the batter.
- → How do I know it’s done baking?
Stick a toothpick or tester in the middle—it should come out clean or with just a few soft crumbs. The loaf’s surface will spring back when touched. If the top browns too fast, throw some foil over it while it finishes baking.
- → Can I leave out the glaze?
For sure! It’s tasty even without the glaze. You could dust with powdered sugar, or brush lemon syrup over it right after baking for flavor and moisture, keeping things simple but delicious.