Description
A delightful blend of zesty lemon and tart rhubarb, this Lemon Rhubarb Loaf is a heartwarming dessert that evokes memories of sunny picnics and family gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup rhubarb, chopped
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Mix the egg, buttermilk, vegetable oil, vanilla extract, lemon zest, and lemon juice in another bowl.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes before removing from the pan.
- Mix powdered sugar with lemon juice until smooth and drizzle over the cooled loaf. Enjoy!
Notes
For people with diabetes, consider using sugar substitutes like stevia or monk fruit, but avoid honey or maple syrup as they can spike blood sugar levels.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg