Description
A delightful Lemon Rhubarb Loaf that combines zesty lemons with tart rhubarb, perfect for sweet cravings and nostalgic moments.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup chopped rhubarb
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy in another bowl.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, buttermilk, lemon juice, and lemon zest.
- Gradually blend in the dry ingredients.
- Fold in chopped rhubarb.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Great served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg